Olive-Cheese Balls Recipe
Ingredients
| 2 cups shredded sharp natural Cheddar cheese | ||
| All purpose flour | 1 1/4 Cup (16 tbs) | |
| Butter/Margarine | 1/2 Cup (16 tbs), melted | |
| 36 pimiento stuffed olives, drained | ||
Directions
Mix cheese and flour.
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 400°.
Remove Olive Cheese Balls from freezer; place 2 inches apart on ungreased baking sheet.
Bake until hot, about.
20 minutes.
To Serve Immediately: Place 2 inches apart on ungreased baking sheet.
Cover;chill at least 1 hour.
Heat oven to 400°.
Bake 15 to 20 minutes.
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 400°.
Remove Olive Cheese Balls from freezer; place 2 inches apart on ungreased baking sheet.
Bake until hot, about.
20 minutes.
To Serve Immediately: Place 2 inches apart on ungreased baking sheet.
Cover;chill at least 1 hour.
Heat oven to 400°.
Bake 15 to 20 minutes.
Chef
