| 1 | cup shredded Cheddar cheese (4 ounces) |
| 1/4 | cup butter or margarine, softened |
| 1/4 | teaspoon Worcestershire sauce |
| 1 | cup Original Bisquick® mix |
| 1 | jar (5 ounces) pimiento-stuffed olives |
| 1. | Heat oven to 400ºF. |
| 2. | Stir together cheese, butter and Worcestershire sauce; stir in Bisquick mix until dough forms (work with hands if necessary). Pat olives completely dry on paper towel. Shape 1 teaspoon dough around each olive. Place about 1 inch apart on ungreased cookie sheet. |
| 3. | Bake about 10 minutes or until light golden brown. |
| Heat oven to 425ºF. Decrease Bisquick mix to 3/4 cup and add 1/4 cup Gold Medal® all-purpose flour. |
|
| Dress up your serving plate by garnishing these appetizers with rosemary sprigs and red pepper strips. |
|
| Bake these fun party appetizers a day ahead and refrigerate. They reheat easily; just warm them in the oven before serving. |
|
| To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil. |
Nutrition Information:
40 ( 25 ); 3 g ( 1 g); 5 mg; 160 mg; 2 g; 1 g 2 %; 2 % 1