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Olive-Cheese Balls Recipe
|Shredded sharp cheddar cheese||2 Cup (32 tbs)|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Pimiento stuffed olives||36 , drained|
Calories 945 Calories from Fat 678
% Daily Value*
Total Fat 74 g114.2%
Saturated Fat 32.7 g163.4%
Trans Fat 0 g
Cholesterol 147.3 mg
Sodium 4497.5 mg187.4%
Total Carbohydrates 55 g18.4%
Dietary Fiber 1.4 g5.6%
Sugars 0.2 g
Protein 24 g48.7%
Vitamin A 34.7% Vitamin C
Calcium 55% Iron 13.5%
*Based on a 2000 Calorie diet
Stir in butter until mixture is smooth.
(If dough seems dry, work with hands.) Shape dough by level teaspoonfuls around olives.
(To serve immediately, see below.) Freeze uncovered on ungreased baking sheet until very firm, at least 2 hours.
Place cheese balls in plastic freezer bags.
Seal, label and return to freezer.25 minutes before serving, heat oven to 400Â°.
Remove Olive Cheese Balls from freezer; place 2 inches apart on ungreased baking sheet.
Bake until hot, about.
To Serve Immediately: Place 2 inches apart on ungreased baking sheet.
Cover;chill at least 1 hour.
Heat oven to 400Â°.
Bake 15 to 20 minutes.