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1 stick butter 1 5 oz. jar of English cheddar cheese 1 1/4 cup flour Dash salt 48 medium stuffed olives, 1 tbsp. jalapenos, chopped (optional) drained and driedCut butter and cheese into flour. Add salt. Add jalapenos, if using. Form dough into 48 small balls. Form the dough around the well-dried olives and seal completely. Chill the olives in the refrigerator overnight, or at least 4 hours. (At this point, they may be quickly frozen in a single layer on a cookie sheet, and placed in a bag in the freezer until needed. Thaw in the refrigerator before baking). Bake at 400° about 15 minutes or until lightly browned. Page 1 of 1 |