Olive Pinwheels

In a food processor pulse:20-30 pitted kalamta olives, 1 T capers, rinsed, 3 tsp. fresh lemon juice, 2 tsp. olive oil, 4 anchovies and a dash of the oil, 2 dashes dried parsley, 1 dash dried thyme, 1 dash of cracked black pepper. Pulse until combined. Take 2 cans of crescent roll dough and spread out into 8 rectangles, keeping 2 of the triangles intact and just push the dough together to seal. Spread olive mix on each rectangle and roll jelly roll style, slice into pinwheels. Place 1" apart on greased cookie sheets or Silpat lined cookie sheets. Bake at 375 degrees for 15 minutes or until golden brown.