Stuffed Olives
This recipe is a reproduction of the one published in the St. Louis Church Cookbook, 2003. It was a contribution made by our cousin Barbara Avila, and is posted here for the benefit of our loyal reader, John Regan, Jr.
2 c. grated sharp cheese
1/2 c. butter
1 c. flour
1/2 tsp. paprika
1-2 cans large pitted black olives
1/4 lb. slicing pepperoni
1/4 lb. cubed provolone cheese
Blend cheese & butter, cut in flour & paprika. Mix well. Stuff olives with pepperoni and provolone cheese. Shape dough into balls, make an indentation into each call, place the olive inside, shape around so olive is completely covered. Bake at 400 for 15 minutes or until golden brown.
2 c. grated sharp cheese
1/2 c. butter
1 c. flour
1/2 tsp. paprika
1-2 cans large pitted black olives
1/4 lb. slicing pepperoni
1/4 lb. cubed provolone cheese
Blend cheese & butter, cut in flour & paprika. Mix well. Stuff olives with pepperoni and provolone cheese. Shape dough into balls, make an indentation into each call, place the olive inside, shape around so olive is completely covered. Bake at 400 for 15 minutes or until golden brown.
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