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
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