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Cheddar Olives Recipe


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     Cheddar Olives

Category   Appetizers
Sub Category   None
Servings   40 olives

40 regular sized pimento stuffed green olives
1 C. flour
3/4 t. paprika
1/2 t. pepper
1/8 t. cayenne pepper
8 oz. sharp cheddar cheese, shredded (2 C.)
7 T. unsalted butter, cut into 7 pieces
1 large egg, lightly beaten
1 T. water
1 t. Worcestershire sauce

Spread olives on dish towel and roll around to dry. Pulse flour, paprika, pepper and cayenne in food processor until combined, about 3 pulses. Add cheese and butter and pulse until mixture resembles coarse crumbs, about 12 pulses. Add egg, water and Worcestershire and process until dough ball forms, about 20 seconds.
Working with 2 t. dough and one olive at a time, pat dough into 2- inch circle; place olive in center of dough; form dough around olive; and roll cheddar olive between your hands to make uniform ball. Place on large platter, cover tightly with plastic wrap, and refrigerate for 1 hour or up to 24 hours, or freeze to bake later.
Adjust oven racks to upper-middle and lower middle positions and heat oven to 350. Line 2 rimmed baking sheets with parchment paper. Space balls evenly on sheets. Bake until bottoms are well browned and tops are golden, 16-18 minutes. If baking from frozen, bake 25 minutes. Switch and rotate sheets halfway through . Transfer cheddar olives to wire rack and let cool about 30 minutes before serving.

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