CHEESE-OLIVE PUFFS

CHEESE-OLIVE PUFFS image

Yield depends on size of olives

Number Of Ingredients 6

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1 C flour
1 jar Old English Sharp cheddar spread
1 stick butter softened/room temp
1/4 t paparika (optional)
1 medium jar of pimento stuffed olives (small to medium, though I have used large)
Though you can vary the olives for different flavors.

Steps:

Blend together flour, cheese, paparika and butter. This will make a very stiff dough. Take a small amount (about the same size at the thumb to first joint) and cover an olive. It should be about 1/16th of an inch thick and no part of the olive should be showing. *The amount of cheese mixture used will depend on the size of the olive.* If you are using small olives, use less. Place olives on cookie sheet about 1" apart. *If freezing, freeze on cookie sheet and then transfer to freezer bag.* Chill until ready to use. Bake at 400 10 - 12 minutes. If frozen bake at 425 about 15 minutes. They will puff a bit and not taste doughy. If using large olives you will need to cook a few more minutes. Two batches will make about 3/4 of a gallon freezer bag.