Goat Cheese & Olive Puffs

Makes about 30 puffs

1 sheet of puff pastry (thawed according to box directions)

3 oz goat cheese (1/3 cup), crumbled, mixed with 6 to 8 kalamata olives, finely chopped

1 ½ T fresh rosemary (2 sprigs) finely chopped, mixed with 1 tsp salt

Preheat oven to 400 degrees

On a lightly floured work surface, lay out puff pastry. If using pastry folded in thirds, simply slice with a sharp knife along the seams. If using a flat pastry, slice into three equal sized rectangles. Sprinkle pastries evenly with the rosemary salt.  Along the middle down the long side of the pastry, sprinkle about a 1/3^rd of the goat cheese/olive mixture. Fold the pastry onto itself, ending up with a long rectangle. Using a fork, press pastry together down both long sides of the pastry. It will look like a long ravioli. With a sharp knife cut the pastry into 1 inch pieces. Place each piece about ½ inch apart on a parchment-lined jelly roll sized pan. Continue this with the other two pastries. Bake for 12 to 15 minutes, until golden. Serve warm or room temperature.