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   Ingredients :
24 red pepper stuffed olives
1 cup grated parmesan cheese or a mixture of parmesan and cheddar
cup soft butter
cup flour
teaspoon paprika


Place all ingredients, except olives, in food processor. Process until a smooth dough is achieved.

Wrap olive completely with dough (1 teaspoon, approximately).

Transfer to ungreased cookie sheet.

Bake in preheated oven 400 F (200 C) for 15 minutes until golden.

Remove from oven. Wait 5 minutes before serving.

Stuffed olives can be frozen before baking.

Yields: 24 olives
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