Recipe - Flaky Pesto Olive Pinwheels

12 ounce Cream cheese; softened
1 cup Grated parmesan
2 Green onions with tops;
minced
1/3 cup Your favorite pesto sauce
1 pack Frozen puff pastry sheets;
thawed until cold
Enough to roll but still
chilled
1 One half cup Whole pitted ripe olives;
wedged or coarsely
chopped

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 1015 min. before
baking. Slice into One fourth inch thick rounds. Place 1 One half in. apart on
nonstick baking sheets. Bake 1012 min. or until lightly browned. Makes
about 100.