These quick appetizers are irresistible. The flavors of sun-dried tomatoes and pesto balance beautifully.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup prepared pesto
• 3/4 cup shredded provolone cheese
• 1/2 cup chopped oil-packed sun-dried tomatoes
• 1/2 cup chopped ripe olives
• 1/4 teaspoon pepper

Directions

1. Preheat oven to 400°. Unfold puff pastry; roll and trim into a 10-in. square.
2. Beat cream cheese and pesto until smooth; stir in remaining ingredients. Spread cheese mixture on pastry to within 1/2 in. of edges. Roll up jelly-roll style. Freeze 30 minutes. Cut crosswise into 16 slices.
3. Bake cut side down on a parchment-lined baking sheet until golden brown, 12-15 minutes.