Circle B Kitchen
You can use any cheddar cheese you like here. We prefer the flavor you get from a sharp cheddar, but a medium or mild cheddar makes a softer dough if you think you would like that.
½ c flour
1 ¼ cup grated cheddar
1/8 t dry mustard (optional)
3 tsp milk
3 T melted butter
1/8 tsp salt
35-40 pitted green olives such as manzanilla
Preheat oven to 400 degrees
Mix all of the ingredients (except the olives) together either by hand or in a small food processor. Mold a rounded teaspoon of the dough around each olive. I’ve found that smashing the cheese mixture between your fingers to a little flat piece and then placing the olive in the middle makes it easier to then mold the dough around the olive, pinching it to close it around the olive. After you’ve made a few, you’ll get the hang of it and it goes pretty fast.
Place on a parchment-lined baking sheet and bake for 12-13 min. Serve warm.
These freeze beautifully either before or after baking them. Before baking, freeze them in a single layer. Once frozen, place them in a ziplock bag and keep in the freezer for up to 6 months. You can bake them frozen by adding an extra 5 minutes to the baking time.