Cheese Olives - cooking recipe

Ingredients

48 pimento stuffed olives
8 oz. sharp Cheddar cheese
1 1/2 c. all-purpose flour
1/2 c. butter
1 Tbsp. Worcestershire sauce
1/2 tsp. salt

Preparation

Cream butter and cheese; add Worcestershire, salt and flour. Mix until stiff.
Wrap each olive with dough.
Freeze firm.
Bake straight from freezer, 15 minutes at 400\u00b0.
I use a melon baller to measure the dough, or about a tablespoon.