1 jar of large green olives, stuffed with pimento, jalapeno, garlic or anchovy
1 sheet puff pastry thawed
cut the pastry in 3/4" strips and cut the strips in thirds. Brush the short sides with water and wrap each olive with a strip of pastry, place seam side down and bake 425 for 20-25 min or golden brown and puffed.
Serve plain or with dijon or honey mustard.
Can be frozen before baking