Heidi Yorkshire's recipe file. Photo by Leah Harb

SARAH’S HOT OLIVE CHEESE PUFFS

From Heidi Yorkshire's Recipe File

1/2 cup all-purpose flour
1/4 tsp salt
1/2 tsp paprika
1 cup (4 oz) grated extra-sharp cheddar cheese
3 Tbsp butter, softened
48 medium pimento-stuffed green olives, drained (approximately)

In a bowl, whisk together flour, salt and paprika. In a food processor, blend cheese with butter. Pour flour mixture into processor and pulse a few times until mixed. Pinch off a small amount of dough, flatten between your palms, wrap around olive and roll lightly between your palms to smooth out. (If dough is too soft to handle, chill for at least 30 minutes before using.) Just before serving, preheat oven to 400 degrees. Place olives on an ungreased baking sheet and bake for 10-15 minutes, until browned on the bottom. Serve hot.

Note: Olives can be wrapped in advance and stored in the refrigerator until ready to bake.