| « Pacific Northwest: Taste |  |
| Sesame Cheddar Olive Poppers |
| In making these morsels, I found a couple of time-savers. First, press the dough into the shape of a log and cut it into exactly the number of pieces you need. Then to wrap, use the thumb of one hand to press each piece of dough into a flat pancake in the palm of the opposite hand, then press the pancake around an olive. Makes about 24 poppers |
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1 cup (4 ounces) finely grated sharp cheddar cheese 2 tablespoons butter, softened 1/2 cup sifted flour Dash cayenne pepper 1 jar (about 24) medium-large pimiento-stuffed olives, drained 1/3 cup mixed white and black sesame seeds 1. Beat the cheese and butter together in a mixer or a food processor, then stir in the flour and cayenne. 2. Shape 1 heaping tablespoonful of dough around each olive, covering it well and forming the dough into a ball. 3. Place the sesame seeds into a small bowl. Roll each ball in the seeds and place the balls on an ungreased baking sheet. Bake in a preheated 400-degree oven for 15 minutes. Serve hot. — Adapted from "Dishing with Kathy Casey" |
