Ingredients

The following ingredients have 4 Servings
  • 1/2 cup (one stick) butter
  • 2 cups shredded sharp white cheddar cheese
  • 1 1/4 cup all-purpose flour
  • 1/4 tsp. salt
  • 1/2 tsp. cayenne pepper
  • 24-26 large (Queen pimento stuffed olives)

Instruction

  • Drain olives in a strainer. Lay out on paper towels and rub the tops with another paper towel to dry.
  • Line a large baking sheet with parchment paper. Set aside.
  • Beat butter until creamy. Add cheese until well combined.
  • In a medium bowl, whisk together flour, salt and cayenne. Gradually add flour mixture to butter mixture until well combined.
  • Cover each olive with dough until totally covered. Place on a large baking sheet and freeze for about one to two hours. (If you're using these for later, freeze until frozen solid and then you can add the olive balls to a large freezer bag for later use. I always have a stash in my freezer for unexpected guests.)
  • Preheat oven to 400 degrees. Place desired amount of olives on tray and bake for 12-14 minutes or until lightly browned.