Cheese Olives

1/4 lb Grated Sharp Cheddar Cheese
1/2 c. Soft Butter
1 c. Sifted Flour
1 t. Paprika
2-4 Drops Tabasco
1 Jar Green stuffed olives (Jalapeno stuffed olives are good to.)

Drain and pat olives dry with paper towels. Mix all other ingredients in a mixer until doughy. Using small pinch of dough, flatten in your hand and put an olive in the middle. Work the Dough around the outside of the olive to make sure the olive is completely covered and not visible. You may need to add a bit more dough or pinch some off if you have too much. You want all your olives to be approximately the same size so they bake evenly. Put in a bowl when rolled and refrigerate for several days until ready to bake. (They can also be frozen and stored for a longer period of time in baggies.)

To Bake: preheat oven to 350 degrees. Place olives on greased baking sheet a few inches apart. Let warm at room temp a bit before baking.
Bake for 15 – 25 minutes. (Longer if frozen)

It is hard to tell when they are done; the dough will take on an appearance that appears baked, not doughy. They don’t change in appearance much. If in doubt, take one out and try it! Yum, that’s the best part.