12 oz Cream cheese; softened
1 c  Grated parmesan
2    Green onions with tops;
-minced
1/3 c  Your favorite pesto sauce
1 pk Frozen puff pastry sheets;
-thawed until cold
Enough to roll but still
-chilled
1 1/2 c  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 10×6 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 10-15 min. before
baking. Slice into 1/4 inch thick rounds. Place 1 1/2 in. apart on
non-stick baking sheets. Bake 10-12 min. or until lightly browned. Makes
about 100.