Olive-Cheese Balls - Gold Medal Flour

Name: Olive-Cheese Balls - Gold Medal Flour
Prep time: 30 min
Total time: 1 h 50 min
Ingredients: 2 cups shredded sharp natural Cheddar cheese (8 ounces); 1 1/4 cups Gold Medal™ all-purpose flour; 1/2 cup butter or margarine, melted; 48 small pimiento-stuffed olives, drained and patted dry

www.goldmedalflour.com

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Prep Time: 30 minutes

Total: 110 minutes

Servings: 48

Cost: $0.31 /serving

Author : General Mills

Ingredients

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2 cups shredded sharp natural Cheddar cheese (8 ounces)1 1/4 cups Gold Medal™ all-purpose flour1/2 cup butter or margarine, melted48 small pimiento-stuffed olives, drained and patted dry

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Instructions

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Step 1

Stir together cheese and flour in large bowl. Stir in butter thoroughly. (If dough seems dry, work with hands.)

Step 2

Mold 1 teaspoon dough around each olive; shape into ball. Place 2 inches apart on ungreased cookie sheet. Cover and refrigerate at least 1 hour but no longer than 24 hours.

Step 3

Heat oven to 400°F. Bake 15 to 20 minutes or until light brown.

Step 4

To make ahead, place unbaked olive-cheese balls on ungreased cookie sheet. Freeze at least 2 hours until firm. Place balls in plastic freezer bags. Seal, label and freeze up to 3 months. Heat oven to 400ºF. Place cheese balls 2 inches apart on ungreased cookie sheet. Bake about 20 minutes or until hot.

Step 5

Add flavor pizzazz by using shredded pizza- or herb-flavored, pepper Jack or aged Swiss cheese instead of the Cheddar.