Olive Tapenade in Puff Pastry

1 pkg. puff pastry sheets (frozen)
1 container olive tapenade about 8 oz
parchment paper for baking sheet

-Thaw 1 unopened pkg of pastry sheets in the refrigerator overnight.
-Roll out both sheets of dough and spread 1/2 of a 7oz container of premade olive tapenade evenly over each sheet of pastry, using knife to spread the filling.
-Roll the filled sheets of dough into a log shape and pinch the seam to close.
-Use a sharp serrated knife, to cut each roll into ½” thick pieces and place on a parchment lined baking sheet.
-Bake in preheated 425 oven for 15 minutes until golden. Serve warm.
-You can make these in advance, freeze and reheat for 2-3 mins in a 425 oven.

Note: try herbed cheese spread for variety