Ingredients
In food processor
combine equal volumes (eg: 1 cup each) of shredded cheddar cheese
all-purpose flour
and unsalted butter. Blend until forms a dough. Form into quarter-sized diamener logs
and chill.
Preparation
Drain a jar of pimento-stuffed spanish olives. Pinch off piece of the dough log the size of the olive, flatten, and wrap around olive, rolling between palms to smooth. Put on a baking tray, and freeze. Bake at 350 degrees for 10-15 mins, dust with pimenton, and serve.
