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.