2 cups all purpose flour
2 cups shredded sharp cheddar cheese
2 cups shredded Monterey Jack cheese
2 teaspoons paprika
½ teaspoon cayenne pepper
½ teaspoon salt
8 tablespoons butter (1 stick), softened
1 – 3 tablespoons cold water
40 – 50 pimento stuffed green olives, drained and towel dried
Preheat oven to 400 degrees.
In a food processor, place flour, cheeses, paprika, pepper and salt. Pulse until well blended. Add butter and pulse again until well incorporated.
With food processor running, pour water, a little at a time, until cheese mixture just starts coming together. Stop processing, remove lid and squeeze some dough in your hand, it should hold together.
Take approximately 1 ½ teaspoons of dough and round it into a ball in your hand. Flatten the ball, put an olive in the center with the “eye” (pimento) facing outward. Mold dough around the olive, leaving a small amount of green and the pimento showing. Place on baking sheet.
Bake or 11 – 12 minutes until firm, but not browned.
Serve hot or cold.