Instructions
1 tube refrigerated crescent rolls
2 ounces olive tapenade or spread
1/3 cup shredded Parmesan cheese
1 teaspoon ground rosemary
1 tablespoon butter, melted
Unroll crescent roll dough and press into a rectangle. Spread olive tapenade over dough, leaving a 1/4-inch border on the long side. Spread cheese and rosemary over all. Starting with the long side, roll up dough, press seam together and cut into 1 1/4-inch slices. Place in a lightly greased round 9-inch pan. Brush tops with melted butter. Bake at 375 degrees for 15-20 minutes. Serve immediately.
