This recipe gets three stars for being *easy, *freezable, and *helping me use up a jar of olives that's been taking up shelf space. Using another reviewer's suggestion, I substituted a pepper jack for cheddar and cut the seasoning to a quarter of recommended. Glad I did as they were plenty SPICY and HOT! Mixed the ingredients with my hand mixer as I don't have a pastry blender and added the flour slowly. It was crumbly as a result, but it quickly formed a dough ball when I squished the crumbly bits together on a sheet of waxed paper. Covering the olive was easiest when the dough was COLD. The balls did come out a bit dry, but I don't know if it was the recipe or my baking them too long. I was expecting them to puff and brown - of which they did neither.
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This recipe gets three stars for being *easy, *freezable, and *helping me use up a jar of...