Cheese Olivettes

Name: Cheese Olivettes
Ingredients: 1 1/2 tablespoons butter, softened; 1 1/2 tablespoons canola oil; 3 ounces 2% reduced-fat extra-sharp cheddar cheese (such as Cracker Barrel), finely shredded (about 3/4 cup); 2 ounces whole-wheat pastry flour (about 1/2 cup); 1/4 teaspoon ground red pepper; 24 pimiento-stuffed manzanilla olives

6 ingredients

4 steps

Ingredients

1 1/2 tablespoons butter, softened
1 1/2 tablespoons canola oil
3 ounces 2% reduced-fat extra-sharp cheddar cheese (such as Cracker Barrel), finely shredded (about 3/4 cup)
2 ounces whole-wheat pastry flour (about 1/2 cup)
1/4 teaspoon ground red pepper
24 pimiento-stuffed manzanilla olives

Directions

1

Preheat oven to 400°.
2

Place first 3 ingredients in a medium bowl. Beat with a mixer at medium speed for 1 1/2 minutes or until smooth.
3

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and pepper in a medium bowl. Add flour mixture to cheese mixture; beat at low speed just until combined (dough will be slightly crumbly).
4

Pat olives dry. Shape 1 teaspoon dough into a ball; flatten. Place 1 olive in center, working dough around olive until covered. Roll between palms until round and smooth. Place on a parchment-lined baking sheet. Repeat procedure with remaining dough and olives to form 24 olivettes. Bake at 400° for 15 minutes or until lightly browned on bottom. Cool slightly. Serve warm or at room temperature.