Olive Parmesan Cheese Bites

Olive Parmesan Cheese Bites
  • Yield: 28 pieces

Olive tapenade can be found in the pickle/olive aisle of the grocery store, as it is simply a blend of several types of olives and spices in a spreading consistency. In a pinch raid the olive bar and chop olives in food processor. Refrigerate leftovers and reheat in oven.


1can (10 to 13.8 ounces) refrigerated pizza crust dough
1/2cup olive tapenade
2/3cup grated Parmesan cheese


  1. Preheat oven to 450F. Coat baking pan with nonstick cooking spray.
  2. Unroll pizza crust dough and spread olive tapenade over dough, leaving 1/4-inch border. Sprinkle with cheese. Cut dough across in middle to make two rectangles.
  3. Carefully roll up each rectangular piece of dough, starting at long side. Cut in 1-inch slices. Place slices in prepared pan. Coat top with nonstick cooking spray. Bake 10 to 12 minutes or until golden.  Remove from pan and serve immediately.

Dietary Exchanges: 1/2 starch, 1/2 fat

Recipe reprinted with permission from Holly Clegg’s Kitchen 101: Secrets to Cooking Confidence (Holly Clegg, 2012)

Nutritional Info *per serving

  • Calories 56
  • Fat 2g
  • Saturated Fat 0g
  • Cholesterol 2mg
  • Sodium 189mg
  • Carbohydrate 7g
  • Fiber 0g
  • Sugars 1g
  • Protein 2g