Ingredients
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.
Preparation
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.
