• 16servings

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Nutrition Info . . .

VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/3 cup finely chopped pecans, toasted

  2. 1/3 cup finely chopped imported green olives (we tested with Picholine)

  3. 1/4 cup freshly grated Parmesan cheese

  4. 2 teaspoons minced fresh thyme

  5. 1 (8-oz.) can refrigerated crescent rolls

  6. Paprika

Instructions Jump to Ingredients ↑

  1. Combine first 4 ingredients in a medium bowl.

  2. Unroll crescent rolls onto a lightly floured cutting board. Sprinkle pecan mixture evenly over dough, pressing firmly into dough. Using a sharp knife, cut dough along perforations. Cut each triangle lengthwise into 2 equal triangles.

  3. Roll up each triangle, starting at wide end. Place rugelach, point sides down, on an ungreased baking sheet, curving them into a crescent shape. Sprinkle with paprika. Bake at 375° for 15 minutes or until browned. Serve hot.


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