Made these for a big group and they were very popular. I split the recipe in half and there was plenty for everyone. Though initially skeptical of the olives, they turned out really well. The second time I made them, I quadrupled the cayenne pepper and they were nice and spicy. Also tried them with some jalapenos, which were good as well!
OK, so, no time for freezing here, these babies went straight into the oven! I did reduce the recipe to 'only' make 2 dozen, for a get together, and these vanished! DH said I could make them again, anytime! High praise, indeed! I used small pimento-stuffed manzanilla olives, and after making 24, still had some dough left. I just tucked it into the fridge, and will finish it off, as directed, shortly. I did give an extra sprinkle of cayenne, as I love it so...Thanks for sharing this great recipe, Kitsune.
Yummy! I made these per the recipe (with the olives but no pecans) but used extra sharp cheddar. Mine weren't nearly as pretty as the ones in diner524's picture (they got pretty flat on the bottoms) but they are still tasty! I didn't freeze them so maybe that's the difference? Thanks for sharing Kitsune!
Really enjoyed the crunchy butter/cheese flavor, but was a little too peppery for me. Thanks so much for sharing the recipe. Made for PAC "Pick A Chef" event.
Made these today for snacks. DH really liked them. I baked them right away but I think that these would be great make ahead appetizers if they freeze that well. I will certainly make them again. Thanks for posting the recipe