Retro Cheddar Olives

by Barbara
(Naples, Florida)

1 8 to 10 ounce jar of pitted green olives, either pimento stuffed or plain.
1 cup sharp Cheddar, shredded
2 tablespoons unsalted butter, softened
1/2 cup All Porpose flour
1/8 teaspoon cayenne OR 1/8 teaspoon smoked paprika or freshly grated black pepper to taste or combination.

Preheat the oven to 400 degrees Fahrenheit.

Drain the olives well, and dry them completely with paper towels. Set aside.

Combine the other ingredients in a bowl and mix well until a dough forms. You can knead it with your hands, if necessary, until it has the consistency of play-dough.

Pinch off a small amount of dough, flatten it, and wrap it around a dry olive. Being careful not to squeeze the olive, pinch off any excess, then roll it in your hands until smooth. Continue until all the olives are covered.

Bake for 15 minutes, or until golden brown OR freeze, wrapped tightly, for up to a week. Bake straight from the freezer for 20 minutes.

Serve immediately.