Cheddar Olive Rounds Description: My mother used to make these when ladies came over to play bridge. Th ey are worth resurrecting! Yield: 8 to 10 servings
Ingredients
1 cup coarsely shredded cheddar cheese
½ cup all-purpose flour
⅛ teaspoon cayenne
⅛ teaspoon white pepper
2 tablespoons unsalted butter, softened
20 small olives stuffed with pimentos, drained and patted dry
Instructions
Place a piece of parchment paper on a large rimmed baking sheet and set aside.
In a medium bowl, stir together the cheese, flour, cayenne and pepper. With your fingers, mash in the butter until a dough forms. Drop tablespoons onto the parchment paper. Place an olive in the center of each, and with lightly floured hands, wrap the dough completely around each olive. Repeat with all the olives and dough.
Cover with plastic wrap and refrigerate for 1 hour or up to 2 hours. When ready to bake, allow to come to room temperature uncovered while preheating the oven to 400 degrees. Bake in the middle of the oven for 14-15 minutes or until golden brown. Cool 5 minutes before serving.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/go-time/