Bread: Cocktail Dollars

Posted by: Jane 10-25-99 11:38 AM

Cocktail Dollars

1 box pie crust mix
1/4/ cup butter, melted
1 (1 lb) can pitted Ripe Olives
1 cup, chopped and drained sauerkraut
1 egg, beaten,
dried tarragon as desired
coarse salt.

Preheat oven to 425.

Blend pie crust mix with butter.

Roll olives with a rolling pin, to crush flat.

Drain well on paper towels.

Mix lightly with pie crust mix and sauerkraut.

Form into a ball, wrap, and chill for 30 minutes.

Pat to 1/4 inch thickness (it will be sticky) on floured board.

Cut with 2" round cookie cutter.

Brush with beaten egg, sprinkle with tarragon and coarse salt.

Bake at 425F for 15 minutes.

Note: These will keep several days in a tin.

Separate layers with wax paper.

Recrisp in oven before serving.

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