Cheese & Olive Balls

• 1 cup shredded cheddar cheese
• 1/2 cup all-purpose flour
• 1/4 cup soft butter
• ipinch of salt and cayenne pepper
• Medium to large green olives, with pimento
• In a medium-size bowl, combine all but the olives.

Dry olives on paper towels. With a ball of cheese mixture that is close in size to the olive, flatten the cheese mixture in your palm, plop the olive in the center, work the mixture up around the olive, and then very gently roll it around between your palms. Make sure the cheese mixture completely seals in the olive. Repeat with remaining olives.

Place the cheese-wrapped olives on a parchment-lined baking sheet and place in freezer until frozen. Once frozen, you can store in resealable plastic bags in the freezer until you are read to bake them.

Preheat oven to 400 degrees F. If you are planning to bake immediately, bake 10 - 12 minutes.

Frozen, remove olive from the freezer and allow to stand at room temperature for approximately 15 minute (while the oven is heating).

Place olives on a baking sheet and bake for 15 minutes. Remove from oven and let cool to slightly warm.

Serve at room temperature to slightly warm.
Makes 24 cheese olive balls.
I've doubled this recipe as they freeze very well.

Source: Dotty's Diner