1 pkg. refrigerated crescent roll dough
1 egg
1 (3 oz.) pkg. cream cheese, softened
1/2 c. finely chopped almonds
1/4 c. chopped pimento stuffed green olives

Divide roll dough into 4 rectangles. Beat egg, set aside. Reserve 1/4 cup almonds. Combine all other ingredients. Divide between 4 rectangles and spread to cover. Roll up, starting on long side. Cut into 1/2 inch pieces and place on greased cookie sheet. Brush with beaten egg and sprinkle with reserved chopped almonds. Bake at 375 degrees for 12 minutes. Makes about 3 dozen.