Red Hot Cheesy Olives

July 07, 2015

Red Hot Cheesy Olives

Drain 1 jar of pimento stuffed olives on paper towels. (about 60-70 olives). (Pat dry and place in refrigerator to help dry them.)

Mix together with mixer:
1 jar Old English Sharp Cheese
1 stick margarine
1 cup of flour
1 tsp. Olde Virden's Red Hot Sprinkle

Place this in refrigerator to cool until it will handle easily. ( I sometimes put this in the freezer for about 15 minutes to get cold quickly.)

Flatten about 1 teaspoon of dough and wrap around each olive. Place on plates or cookie sheets in freezer for about 15 minutes or until firm. Then dump them into a container and keep in the freezer until ready to bake. (you can skip this step and just bake them as you make them if you want)

Bake at 400 for about 8-10 minutes or until brown.