Cheese and Seed Nibbles Recipe
Ingredients
| Butter/Margarine | 3 Tablespoon | |
| Biscuit baking mix | 2 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Caraway seed | 1 Teaspoon | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Poppy seed | 1 Teaspoon | |
| Shredded Cheddar cheese | 1/2 Cup (16 tbs) | |
| Cornmeal | 1 1/2 Tablespoon | |
| Milk | 4 Tablespoon | |
| Ripe olives | 15 , pitted | |
| 1 1/2 tablespoons fine dry bread crumbs | ||
| 15 pimento-stuffed olives | ||
Directions
Cut butter into biscuit mix until mixture is like coarse cornmeal.
Add water and stir until blended.
Divide dough in half.
To one half of dough, add caraway seed and 1/4 cup of the Parmesan.
To other half of dough, add poppy seed and 1/4 cup of the Cheddar.
To shape Parmesan-caraway dough, combine remaining 1/4 cup Parmesan and the cornmeal in a small bowl; put 2 tablespoons of the milk in another bowl; cut ripe olives in half.
Form dough into 30 small balls; dip each in milk, then thoroughly coat with cheese-cornmeal mixture.
Place 1 1/2 inches apart on a well-greased baking sheet; press half a ripe olive into top of each ball of dough to flatten slightly.
To shape Cheddar-poppy dough, combine the remaining 1/4 cup Cheddar and bread crumbs in a small bowl; put 2 tablespoons of the milk in another bowl; cut pimento-stuffed olives in half.
Form dough into 30 small balls; dip each in milk, then thoroughly coat with cheese-bread crumb mixture.
Place 1 1/2 inches apart on a well-greased baking sheet; press half a pimento-stuffed olive into top of each ball of dough to flatten slightly. (At this point you may cover balls and leave at room temperature for an hour or two.)
Bake, uncovered, in a 375° oven for 10 to 15 minutes or until lightly browned.
Serve hot.
Add water and stir until blended.
Divide dough in half.
To one half of dough, add caraway seed and 1/4 cup of the Parmesan.
To other half of dough, add poppy seed and 1/4 cup of the Cheddar.
To shape Parmesan-caraway dough, combine remaining 1/4 cup Parmesan and the cornmeal in a small bowl; put 2 tablespoons of the milk in another bowl; cut ripe olives in half.
Form dough into 30 small balls; dip each in milk, then thoroughly coat with cheese-cornmeal mixture.
Place 1 1/2 inches apart on a well-greased baking sheet; press half a ripe olive into top of each ball of dough to flatten slightly.
To shape Cheddar-poppy dough, combine the remaining 1/4 cup Cheddar and bread crumbs in a small bowl; put 2 tablespoons of the milk in another bowl; cut pimento-stuffed olives in half.
Form dough into 30 small balls; dip each in milk, then thoroughly coat with cheese-bread crumb mixture.
Place 1 1/2 inches apart on a well-greased baking sheet; press half a pimento-stuffed olive into top of each ball of dough to flatten slightly. (At this point you may cover balls and leave at room temperature for an hour or two.)
Bake, uncovered, in a 375° oven for 10 to 15 minutes or until lightly browned.
Serve hot.
Chef
