Olive Bundles



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1/2 cup butter or margarine
1 cup flour
2 cups shredded Cheddar cheese
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon hot pepper sauce (optional)
40 large green olives, with pimento
Cream butter; mix in flour, cheese, paprika, cumin and hot sauce.
Cover bowl and refrigerate at least 2 hours. (Can be made night
before.)
Dry olives on paper towels. With a ball of cheese mixture that is
close to the size of the olive, flatten the cheese mixture in your
palm; place the olive in the center and work the mixture up around the
olive; then very gently roll around between your palms. Make sure the
cheese mixture completely seals in the olive. Repeat with remaining
olives.

Place the cheese wrapped olives on a baking sheet or in a pan and
place in freezer until frozen. (At least one-hour*.) Prior to baking,
remove olive from freezer and allow to stand at room temperature for
approx. 15 minutes.

Preheat oven to 400-degrees. Bake for 15 minutes. Allow to cool to
slightly warm and serve.

*Note: These can be made days ahead of time and kept frozen until
needed.