Ingredients
1 c. grated sharp cheddar cheese (can use pre-grated)
2 Tablespoons of soft butter (not melted)
1/2 c. all purpose flour
1/8 teaspon or cayenne (more or less)
1/2 jar of pimento stuffed green olives
This makes enough dough to cover 20-30 olives. Adjust amounts to increase yield.
Instructions
Combine flour, butter, and cheese in mixing bowl. I find mixing by hand works best. The butter needs to be soft, but not melted. Keep kneeding until you have solid dough that can be formed around the olives.
Drain the olives and pat dry with paper towel. You want to get most of the mnoisture out.
Place a small amount of dough in your palm and press with your thumb to create a cup to fit around the olive.
Wrap the olive and seal the edges. The thinner the dough is, the more olives you will get. Thicker dough causes the baked olive to have more of a cookie shape-the dough settles a little. Repeat.
If you need the olives right away, refrigerate for at least 10 minutes, then bake at 400 degrees for about 15 minutes. These are best eaten on the same day they are baked.
Great news - they freeze very well! Bake frozen olives without defrosting for about 20 minutes. Keep on eye on them from either start - you want the color slightly brown. Cool & enjoy!!