Cheddar Olive Poppers

 (adapted from Cook’s Country)

Makes about 40 wrapped olives

I just love those Southern cheese straws, wafers, and biscuits.  I've been known to purchase a huge tin of them and eat them all within 2 days!  I also love olives.  Admittedly, I haven't always been a fan of olives, but sampling them in Israel, Italy, Spain, and Greece, I have grown to love them!  So what could be better than an olive surprise tucked inside a tiny cheese biscuit?  This is one of those "retro" recipes that harkens back a few decades.  I found several recipes, but being a fan of Cook's Country (America's Test Kitchen), I adapted one of their recipes.  Really, about the only thing I changed was that I did not use a food processor.  It all worked out well.  The poppers came out perfectly baked and the olives remained completely surrounded, with no "slippage" of the batter during baking.  These will be joining me at a Super Bowl party this evening!

 Tip: Use regular size, not queen or colossal, cocktail olives.  Note that the cheddar olives must chill for at least one hour before baking.

INGREDIENTS:

40 pimento-stuffed green olives

1 cup all-purpose flour

¾ teaspoon paprika

½ teaspoon ground black pepper

1/8 teaspoon cayenne pepper

8 ounces extra-sharp cheddar cheese, shredded (2 cups)

7 tablespoons unsalted butter, softened and cut into 7 pieces

1 large egg, lightly beaten

1 tablespoon water

1 teaspoon Worcestershire sauce

DIRECTIONS:

1. Spread olives on dish towel and roll around to dry; this is an important step as the olives must be dry for the cheddar batter to stick to the olive.

2. Combine flour, paprika, pepper, and cayenne in large mixing bowl.

3. Add the cheddar and butter and stir to combine well, using your hands if necessary,  Add water, egg, and Worcestershire sauce, and continue to stir until dough is blended well and can form a ball.

4. Working with 2 teaspoons dough and 1 olive at a time, pat dough into 2-inch circle; place olive in center of dough; form dough around olive and roll cheddar olive between your hands to make uniform ball.  Place cheddar olive on large platter, cover tightly with plastic wrap, and refrigerate for at least 1 hour or up to 24 hours (or freeze to use later).

5. Preheat oven to 350 degrees. Place olives on ungreased cookie sheet (I used a Silpat liner or you could use parchment paper) and bake until golden, about 18 to 20 minutes.

6.  Transfer the baked olives to a wire rack or platter to cool for about 3 minutes before serving.  Can also be served at room temperature.