In small nonstick skillet, heat oil over medium high heat. Cook onion in oil 5 minutes, stirring occasionally, until tender. Remove from heat. In small bowl, mix onion, Klamath olives, cheese and oregano. Cover, refrigerate 1 hour.

Heat oven to 350 ·F. On sheet of lightly floured waxed paper, unroll dough into 1 long 13x7 inch rectangle, firmly press perforations to seal. Spread onion mixture over dough, pressing mixture lightly into dough. Starting at long side, roll up dough, seal along edge.

Cut dough into 14 rounds. On increased cookie sheet, place slices about 2 inches apart. Place 1 green olive half, cut side up, into center of each slice to look like an eyeball. Bake 20 minutes or until golden brown. Serve warm.