Recipe: Cheesy Olive balls

This is a great appetizer recipe.  I always receive many compliments when I bring these to a party.  They are good warm or room temperature.

Happy Holiday-bake them some love,
Army Mommy

-->

Cheesy Olive Balls

"I based this recipe on one from a famous Virginia

    Colonial tavern, but I've had much better success with this one

    than the one published in their cookbook. It's great for

    parties, picnics, or potlucks. It will also freeze well

    (uncooked) for quick prep anytime! Prep Time: approx. 40 Minutes.

    Cook Time: approx. 30 Minutes. Ready in: approx. 1 Hour 10

    Minutes. Makes 45 olive balls (45 servings).

   Printed from Allrecipes, Submitted by M. Hammond

18 1/2 ounces extra sharp

    Cheddar cheese, shredded

 1/2-cup butter, softened

 1/2-teaspoon paprika

 1 1/2 cups all-purpose flour

 45 pitted green olives

Directions

1 Allow cheese to sit out until it is at room

temperature. In a large bowl, mix together the cheese, butter and

paprika using a pastry blender. Gradually mix in flour, first

using the pastry blender, then using your hands. Mix until

the dough pulls together. It should form a solid ball with

a smooth appearance, but have a crumbly texture when

pulled apart. If dough appears too dry, add more shredded cheese.

2 Preheat the oven to 375 degrees F (190 degrees C).

Pinch off a small piece of dough, and cover an olive with

it. Roll gently between your palms to smooth and seal the

olive inside the ball. Place onto an ungreased cookie sheet

and repeat with remaining dough and olives. Place the tray

of covered olives into the refrigerator for 10 minutes to

firm up.

3 Bake for 20 to 25 minutes in the preheated oven, or

until browned.  (they don't brown much) Serve hot or at room temperature.

Freezing:

Roll dough around olives, and place in an airtight

container, separating the olive balls with layers of waxed paper.

To bake, do not thaw and place on an ungreased baking sheet. Bake for 25 minutes.