Recipe by Gail K
These delightful little finger foods will have your guests begging for the recipe; that is how I got it! Perfect for a cocktail party. Make sure you allow enough time for the olives to drain really well, so they don't come out soggy.
- 1 (30 count) jarqueen pimento stuffed olives (I used Publix brand, tall skinny jar)
- 1⁄2 cup flour
- 1⁄8 teaspoon cayenne pepper (I use more)
- 2 tablespoons butter, softened
- 4 ounces high quality extra-sharp cheddar cheese, shredded (preferably white)
- cold water
Directions See How It's Made
- Well before you plan to serve, drain olives in colander.
- Mix flour and cayenne together.
- Blend butter and cheese together with a fork.
- Blend in flour mixture (I used a pastry blender, or you could use two knives).
- Add cold water, a teaspoon or so at a time, until a dough forms.
- Wrap a tablespoon or so of dough around each olive, and roll between palms; place on a cookie sheet.
- Bake at 400 degrees Fahrenheit for about 15 to 20 minutes, until golden brown.
- Serve warm.
- Hint: You can make these ahead according to the recipe and freeze. To reheat: place frozen olives on cookie sheet and bake about 10 minutes at 350 degrees Fahrenheit.