Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 48 medium pimiento-stuffed olives, drained
- 4 ounces butter (1 stick)
- 1 (5-ounce) glass Kraft Olde English Cheddar cheese
- 1 1/4 cups flour
- Dash salt
Preparation:
Pat olives with paper towels to dry thoroughly. Cut butter and cheese into flour. Add salt. Form into small balls around olives; seal well. Chill 8 hours or overnight in refrigerator.Bake at 400° for about 15 minutes or until browned. Makes about 48 appetizers.
