| 2 | cups shredded sharp natural Cheddar cheese (8 ounces) |
| 1 1/4 | cups Gold Medal® all-purpose flour |
| 1/2 | cup butter or margarine, melted |
| 48 | small pimiento-stuffed olives, drained and patted dry |
| 1. | Stir together cheese and flour in large bowl. Stir in butter thoroughly. (If dough seems dry, work with hands.) |
| 2. | Mold 1 teaspoon dough around each olive; shape into ball. Place 2 inches apart on ungreased cookie sheet. Cover and refrigerate at least 1 hour but no longer than 24 hours. |
| 3. | Heat oven to 400ºF. Bake 15 to 20 minutes or until light brown. |
| No changes. |
|
| To make ahead, place unbaked olive-cheese balls on ungreased cookie sheet. Freeze at least 2 hours until firm. Place balls in plastic freezer bags. Seal, label and freeze up to 3 months. Heat oven to 400ºF. Place cheese balls 2 inches apart on ungreased cookie sheet. Bake about 20 minutes or until hot. |
|
| Add flavor pizzazz by using shredded pizza- or herb-flavored, pepper Jack or aged Swiss cheese instead of the Cheddar. |
Nutrition Information:
55 ( 35 ); 4 g ( 1 g); 5 mg; 130 mg; 3 g ( 0g); 2 g 2 %; 0%; 2 %; 0% 1/2 ; 1