Olive Cheese Balls
2 cups shredded sharp cheese (Try different cheeses such as blends of 4 cheeses, pepper jack, herbed etc…whatever combo you like
1 ¼ cups all-purpose flour
½ cup (1 stick butter) melted
48 small pimento-stuffed olives, drained and potted dry.
Add a dash of worcestershire if desired
- Stir together cheese and flour in a large bowl. Stir in melted butter. (If dough seems dry, work it with hands!)
- Mold 1 teaspoon dough around each olive; shape into balls. Place 2 inches apart on an ungreased cookie sheet. Cover at least 1 hour, but no longer than 24 hours.
3. Preheat oven to 400 degrees. Bake 15 to 20 minutes or until light brown.
Tip: You can make these ahead by placing unbaked balls on cookie sheet and place in freezer. Freeze for at least 2 hours, then place them in plastic freezer bags (up to 3 months).