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!