Recipe courtesy of Pam's Midwest Kitchen Korner

50 small pimento-stuffed green olives, drained and patted dry
2 cups grated sharp cheddar cheese
½ cup butter
1 cup sifted flour
1 teaspoon paprika
¼ teaspoon cayenne pepper

Make sure the olives are drained well (I pat them dry with a paper towel.)
Blend cheese and butter.
Sift next 3 ingredients together.
Combine cheese with flour and butter mixture.  It makes a stiff dough.
Pinch off a small amount of dough and flatten in palm of hand.
Wrap dough completely around olive.
Place on baking sheet in a single layer and freeze; once frozen, they can be placed in a resealable plastic bag until ready to bake.
Do not thaw before baking.
When ready to bake, preheat oven to 400°.
Place olives on baking sheet and bake for 15 minutes, until golden.
Transfer to serving plate.
Serve warm or room temperature.