Serves: 40
Total Calories: 55

1/2 cup butter
1 cup all purpose flour
2 cups shredded Cheddar cheese
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon your favorite hot pepper sauce
40 large green olives with pimento

In a medium-size bowl, cream butter. Mix in flour, cheese, paprika, cumin, and hot sauce. Cover bowl and refrigerate at least an hour (can be made ahead a day ahead).

Dry olives on paper towels. With a ball of cheese mixture that is close in size to the olive, flatten the cheese mixture in your palm, plop the olive in the center, work the mixture up around the olive, and then very gently roll it around between your palms. Make sure the cheese mixture completely seals in the olive. Repeat with remaining olives.

Place the cheese-wrapped olives on a parchment-lined baking sheet and place in freezer until frozen. Once frozen, you can store in re-sealable plastic bags in the freezer until you are read to bake them.

Preheat oven to 400°F. If you are planning to bake immediately, place in the freezer for about 15 minutes. Prior to baking, remove olive from the freezer and allow to stand at room temperature for approximately 15 minute (while the oven is heating). Place olives on a baking sheet and bake for 15 minutes. Remove from oven and let cool to slightly warm. Serve at room temperature to slightly warm.

Nutritional Facts:

Serves: 40
Total Calories: 55
Calories from Fat: 36

More Recipes from the Cast Iron Covered Wagon Cookin' -Appetizers Cookbook:
Appetizer Sized Cheese Quesadillas
Bacon And Bleu Cheese Stuffed Dates
Baked Brie In Puffed Pastry
Baked Cheese Olives
Dave's Jalapeno Poppers
Deep-Fried Cheese Curds
Hot Spinach Artichoke Cheese Dip
Sizzler's Cheezy Buttered Bread
Ultimate Baked Brie