1 can (15 ounces) jumbo pitted black olives, drained
1 1/2 ounces blue cheese
2 Tblsp light cream cheese
1/8 tsp black pepper
1/3 cup egg substitue
1 cup Italian-style dry bread crumbs
Instructions
Preheat oven to 400° F. Coast a 9x9-inch baking dish with canola cooking spray.
Add blue cheese, light cream cheese and black pepper to a small bowl and blen well with a fork. Using fingers or a pastry bag, fill each olive with the blue cheese mixture.
Add egg substitute to a custard cup. Add bread crumbs to a shallow bowl. Dip olives in the egg mixture then roll in teh bread crumbs to coat well. Place olives in prepared dish and coat the top with canola cooking spray.
Bake in center of oven for 12-13 minutes or until golden brown. Let them cool, then serve.
