Beat together cream cheese, parmesan, green onions and pesto until well blended. On lightly floured surface roll half of puff pastry (1 sheet) into 10x6 inch rectangle. Spread half the cheese mixture over pastry, covering completely. Scatter half the olives over filling. Roll lengthwise like jelly roll, starting at long side to make a log. Repeat with remaining pastry, filling and olives. Freeze logs until solid ( or up to 2 months). Heat oven to 375 degrees. Remove logs from freezer 10-15 min. before baking. Slice into 1/4 inch thick rounds. Place 1 1/2 in. apart on non-stick baking sheets. Bake 10-12 min. or until lightly browned. Makes about 100.
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|Serving Size: 1 Serving (1392g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 4258 (89%)|
|Amt Per Serving||% DV|
|Total Fat 473.1g||631 %|
|Saturated Fat 266.8g||1334 %|
|Monounsaturated Fat 119.4g|
|Polyunsanturated Fat 19.8g|
|Cholesterol 1518.9mg||467 %|
|Sodium 4750.6mg||164 %|
|Potassium 1924.7mg||51 %|
|Total Carbohydrate 56.7g||17 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 56.5g|
|Protein 90.4g||129 %|
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Calories per serving: 4763
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