Artichoke Antipasto Pinwheel Rolls

     I was inspired to make these rolls by a picture I saw in one of my cookbooks.  Nearly every ingredient I couldn't eat so I set off to the grocery store with a list of substitutes.  After a couple of tries I had a roll that tasted as good as the picture looked.  You could serve these at a company dinner or at a brunch.  If you have a group for Father's Day these rolls would be the perfect accompaniment.

                                                    Artichoke Antipasto Pinwheel Rolls

1 8 oz. can refrigerated crescent rolls
8 ea. chopped canned artichoke hearts
8 ea. chopped pitted kalamata olives (substitute green olives is kalamata olives aren't available)
4 tsp. goat cheese with herbs evenly distributed

     Open can of rolls and unroll carefully.  Divide into four rectangles.  Press to seal the perferation down the diagonal.  Chop the artichoke hearts and press the liquid out using paper towels.  Evenly distribute between the four rectangles making sure to have artichoke hearts all along both sides of the long sides of each rectangle.  Repeat with the kalamata olives.  Distribute 1 tsp goat cheese with herbs over each rectange.  If goat cheese with herbs is not available, use plain goat cheese and sprinkle lightly with Italian herbs.
     Starting at the short end of a rectangle, roll toward the other short end.  With a sharp knife, cut each roll in thirds and place on a baking sheet which has been sprayed with vegetable spray.  Repeat with the other three rectangles.
     Bake at 375 degrees for about 15 minutes.  Makes a dozen rolls.
     Next week I will share my recipe for homemade biscuits with sausage gravy.  Until next time.