2 C shredded sharp cheese 1 C all purpose flour
1/2 C butter, melted 1/2 tsp paprika
48 small pimiento-stuffed olives, drained and patted dry
1 tsp garlic & herb seasoning 1/8 tsp salt
Blend together cheese and butter. Add to flour, working with hands if needed til batter forms. Mold 1 tsp dough around each olive, shaping into a ball. Place 2 inches apart on ungreased cookie sheet. Cover and
refrigerate at least 1 hour but no more than 24 hours.
Heat oven to 400. Bake 15-20 minutes or until light brown.
Variation: Add extra 1/4 C flour if want batter thicker; try various olives (I love garlic/jalapeno stuffed); try different cheese blends, like Mexican, for variety. They also freeze well.
As a child, this was one of my kitchen projects to help my Mother prepare for entertaining. Today, one of my friends, Amanda, says they remind her of a cheese straw with a surprise center! Enjoy!