You should know that I don't even like olives. But when Rebecca brought these over on Thanksgiving, I ate as many of these as I could politely consume. Then, when no one was looking, I ate some more.

This recipe works with any cheese, from a fancy gruyere to processed cheese spread to a leftover cheese log. If you tend to buy too much cheese for a party, these are a sensational way to finish it off.

Makes 12

1 cup shredded cheese or 2 1/2 ounces spread (e.g., 1/2 a small jar spread like Kraft Old English)
2 tbsp. butter, at room temperature
1/2 cup flour
1/4 tsp. cayenne
12 garlic-stuffed olives

Preheat oven to 350. Drain olives and pat dry.

Thoroughly combine cheese and butter. Add flour and cayenne, stirring to fully mix. When thoroughly combined but crumbly, work mixture together with your fingers to form dough (no need to knead--it will stick right together).

Roll a tablespoon-sized clump of dough into a ball. Press it flat between the palms of your hands. Put an olive in the center and press dough around sides to enclose. Roll it between your palms to smooth surface, if you like.

Bake 15 - 20 minutes. Serve warm or at room temperature.