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(Can be prepared up to a week ahead.)

1 c. grated sharp Cheddar cheese
3 Tbsp. soft butter
1/2 c. all-purpose flour
1/4 tsp. salt
1/2 tsp. paprika
24 stuffed olives

Blend cheese and butter. Stir in flour, salt and paprika; mix well.
Wrap 1 teaspoon of the cheese dough around each olive, completely
covering the olive. Freezer wrap and then freeze.

To Serve: Preheat oven to 400 degrees. Unwrap the desired number of frozen
puffs (do not thaw) and arrange them, without touching, on an
ungreased cookie sheet. Bake for 10 to 15 minutes, or until golden.
Serve warm. Makes 24 appetizers.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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