Baked Cheddar Olives
Yield
24 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cheddar cheese
grated |
|
| 2 | tablespoons |
butter, unsalted
softened |
|
| ½ | cup |
all-purpose flour
|
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| 24 | each |
pimento stuffed green olives
(3 oz jar) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cheddar cheese
grated |
|
| 3E+1 | ml |
butter, unsalted
softened |
|
| 118 | ml |
all-purpose flour
|
|
| 0.6 | ml |
cayenne pepper
|
|
| 24 | each |
pimento stuffed green olives
(3 oz jar) |
*
|
Directions
Drain olives and pat dry with towels. Combine cheese and butter in a bowl. Add flour and cayenne and blend until well mixed. Drop the dough by Tablespoons onto wax paper and wrap or mold each piece of dough around an olive, covering it completely.
Bake the wrapped olives on a baking sheet in the middle of a preheated 400f oven for 15 minutes or until golden.
Serve warm. Makes 24 olives.
