Olives En Croute

I have prepared lots of food like mushrooms for appetizers, but never thought about doing olives.

1/2 cup butter - do not substitute
1 cup flour
1/4 teaspoon cayenne pepper
2 cups loosely packed shredded cheddar (sharp or mild)
1 (10 ounce) container olives – either black or green - must be pitted olives

Drain olives well. Place on paper towels and pat dry with more paper towels. They will need to be very well drained and dry or the crust will not stick to the olives.

In bowl, combine butter, cayenne, flour, and cheddar. You will need to use your hands to mix these together to form a dough. It will take a while to do this. Everything should be well blended.

Pinch off a piece of dough about the size of a marble. Flatten it in your palm. Place the dry olive in the middle and shape the dough around it, making sure all of the olive is covered. Place on a baking sheet. Continue until all of the olives are rolled.

Freeze until solid, then transfer to a plastic bag. Store in the freezer until ready to use.

To bake: Place still frozen olives on baking sheet. Bake in a preheated 400 degree oven for about 15 minutes or until lightly brown. These do best if frozen before baking. So be sure to put them frozen into the oven when you bake them.