Preparation

1. Drain olives and place in a Cuisinart® food processor fitted with the metal blade. Pulse to coarsely chop, about 3 - 4 times. Reserve.
2. Combine milk and egg in a 2-cup glass measure; reserve.
3. Insert the dough blade and add flour and next four ingredients. Process until combined, about 20 seconds. Scrape side of work bowl if necessary. Add warm water to milk/egg mixture.
4. With food processor running, pour liquid mixture through the small feed tube in a slow steady stream as fast as the flour will absorb it, about 45 seconds.
5. Once dough cleans the inside of the work bowl and forms a ball, process 45 seconds to knead. Dough should be easy to handle.
6. Remove from work bowl, divide dough in half and place on a lightly floured surface. Roll each half into a 16 x 8 inch rectangle and spread half of filling over each piece leaving a ½-inch border on all sides.
7. Beginning with one long side, roll in a jelly roll fashion, pinching the seam and ends to seal. Curve each into a crescent (half circle). Coat a baking sheet with vegetable oil cooking spray and place crescents on baking sheet.
8. With a sharp knife, make cuts halfway through the width of the dough, spacing them about 2 inches apart.
9. Spray a piece of plastic wrap with vegetable oil cooking spray, cover crescents and let rise in a warm draft-free place until doubled in size, about 2 hours.
10. Preheat oven to 375°F. Using a pastry brush, lightly brush crescents with egg wash; bake until golden brown and bread sounds hollow when tapped, about 25 - 28 minutes.
11. Cool on wire rack. Slice each crescent into 12 slices.