Sometimes I jokingly refer to these as rosemary olive Danish, because the technique of filling the dough before cutting and shaping it is adapted from a method for handling Danish pastry dough. This is an easy dough to prepare. Just don’t neglect to chill the filled dough or it might be too difficult to handle.
These are good split and filled with a strong cheese such as an aged Gruyère, prosciutto, soft goat cheese and roasted peppers, or even sliced summer tomatoes dressed with a little olive oil, salt, and garlic. You can also serve them with a meal, but I think they go best with stronger-flavored first courses, rather than main courses.
Keep the rolls loosely covered with plastic wrap on the day they are baked. Bag and freeze for longer storage. Defrost and reheat at 350°F (180°C) for 5 to 6 minutes, and cool before serving.
© 2008 Nick Malgieri. All rights reserved.