Phoebe Wilson Dineen
- 1/2 C butter or margarine, softened
- 2 C shredded sharp cheddar cheese
- 1/2 tsp Worcestershire sauce
- 1 C flour
- 1 jar pimento stuffed olives
- Sesame seeds, optional
Mix together butter, cheese, and seasonings. Mix in flour. Shape into smooth ball, wrap in plastic wrap, and chill.
Using about 1/4 of the cheese ball at a time, shape into balls about the size of large marbles. (Flour your hands to make rolling easier.)
Shape the ball first and then make an indentation for the olive and mold the dough around it. If preferred, you can omit the olive and just make a cheese ball. However, if you like the flavor of stuffed olives, these are delicious.
Place the balls on a lightly oiled cookie sheet and freeze. When frozen, remove from cookie sheet and place in plastic bag. Return to freezer until needed.
Place balls 2 inches apart on an ungreased cookie sheet and bake at 350 for 12-15 minutes. Serve piping hot. Makes about 4 dozen appetizers.
These are a family favorite. I can’t bake them fast enough when our kids are here.