Olive-filled Cheese Puffs -- Great with drinks or for a snack!

 
Paprika-topped Olive-filled Cheese Puffs.
   Back in the 1970s and 80s I used to make a recipe similar to this one. Forgot all about them until our nephew brought them to a holiday gathering. This is a variation of my 70-80s era
 recipe.
     Although I made these, chilled, and then baked them, I used to fill a tray with the unbaked balls, cover them with foil and freeze them. Once, frozen, I put them in freezer bags, and they went back into the freezer for up to 3 months. This allowed me to pull out as many as needed and bake (from the frozen state) using the directions listed in the recipe below.
  
Olive-filled Cheese Puffs     Makes 40 to 42 appetizers
2 cups (8 oz.) shredded sharp Cheddar cheese
 ¼ cups all-purpose flour
½ cup (1 stick) salted butter, melted
About 40 to 42 small pimiento-stuffed olives, drained and patted dry
Paprika for sprinkling tops of puffs
  1. Stir together cheese and flour in large bowl.
  2. Stir in melted butter thoroughly; work it with your hands to insure that it is well mixed.
  3. Form about 1 teaspoon dough in a ball and then push your thumb in the center for an olive.
  4. Insert olive and mold dough around each olive; shape into ball. Continue until all dough s used.

  5. Place cheese balls about 2” apart on ungreased cookie sheet (I used parchement paper to line the cookie sheet. Sprinkle lightly with paprika if desired.
  6. Cover and refrigerate at least 1 hour but no longer than 24 hours.
  7. Heat oven to 400º. Bake 15 to 20 minutes or until light brown.
  8. Cool on a rack.
Recipe without photos . . .
Olive-filled Cheese Puffs     Makes 40 to 42 appetizers
2 cups (8 oz.) shredded sharp Cheddar cheese
 ¼ cups all-purpose flour 
½ cup (1 stick) salted butter, melted
About 40 to 42 small pimiento-stuffed olives, drained and patted dry 
Paprika for sprinkling tops of puffs
  1. Stir together cheese and flour in large bowl.
  2. Stir in melted butter thoroughly; work it with your hands to insure that it is well mixed.
  3. Form about 1 teaspoon dough in a ball and then push your thumb in the center for an olive.
  4. Insert olive and mold dough around each olive; shape into ball. Continue until all dough s used.
  5. Place cheese balls about 2” apart on ungreased cookie sheet (I used parchement paper to line the cookie sheet. Sprinkle lightly with paprika if desired.
  6. Cover and refrigerate at least 1 hour but no longer than 24 hours.
  7. Heat oven to 400º. Bake 15 to 20 minutes or until light brown.
  8. Cool on a rack.

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