Cheese-Olive Puffs

These can be made ahead of time. They must freeze for one ot two hours before baking, and will keep in the freezer from 4 to 6 weeks…

1/2 pound sharp cheddar cheese

1/2 cup butter softened

1 cup all-purpose flour, sifted

1/2 teaspoon salt

1 teaspoon paprika

48 small stuffed olives.

In a large bowl, blend cheese and butter; add flour, salt and paprika. Wrap each pimiento stuffed olive in 1 teaspoon of the dough.
Arrange balls in an ungreased shallow pan and freeze 1 to 2 hours.  Take out of freezer a few mins before baking.  Bake in a preheated 425* oven for for 12 to 15 mins; serve hot.  Keep unused dough in freezer… it keeps them from spreading during the cooking process.
Yield: 4 dozen


One thought on “Cheese-Olive Puffs

  1. Pingback: Paula Deen’s Nutty Bacon Cheese Ball | Zlater Family CookBook

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