Lemon & Basil Puffed Pastry Roll-ups With Kalamata, Sundried Tomatoes & Goat Cheese

Serves 4


1 sheet puff pastry (from a package of 2)
4 ounces soft goat cheese
Zest of 1 lemon
3 T Olivezia Basil Oil
¼ C sundried tomatoes chopped
½ C chopped fresh Kalamata olives
Handful fresh basil
Salt and pepper
1 egg whisked as an egg wash
1 T coarse kosher salt


  • Preheat oven to 425 degrees F.
  • Mix the lemon zest with the goat cheese.
  • Roll out 1 sheet thawed pastry to a size about 11 by 11 inches. Slather with lemony goat cheese, then the Kalamata olives, then sundried tomatoes and torn basil. Drizzle with Olivezia Basil Oil.
  • Starting from the edge closest to you begin to roll the sheet, jelly roll style, carefully and evenly rolling it into a long log. Use a bit of the egg wash to seal the seal the end well.
  • Using a serrated knife cut the roll carefully into 1 to 1 1/2-inch-thick slices. Places them evenly on a parchment paper covered baking sheet, cut side showing. Arrange on 1 inch apart, but not touching. Brush the tops with the egg wash. LIGHTLY dust with the kosher salt and a very light drizzle of more Basil Oil.
  • Bake for 12 – 20 minutes until puffed and golden brown. Let cool for about 5 minutes. Serve.

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