Constance
Master Chef
I have a recipe for olive cheese balls that calls for large pimento stuffed olives. You make a dough out of flour, grated cheese and melted margarine (I only have butter), and roll it into a ball, stick the olive in the middle and wrap it up with the dough. The olives are then baked at 400 degrees.
My problem is that when Kim went to the store today, the only big olives they had were not stuffed.
Do you think they'd be good if I just stuffed them with a little stick of cheddar cheese?
My problem is that when Kim went to the store today, the only big olives they had were not stuffed.
Do you think they'd be good if I just stuffed them with a little stick of cheddar cheese?