2 c. grated sharp cheese
1/2 c. soft butter
1 c. sifted all purpose flour
1/2 tsp. salt
1/4 tsp. Tabasco sauce
1 tsp. paprika
48 olives

Blend together cheese and butter. Blend in flour, salt, Tabasco sauce and paprika. Drain small stuffed olives on paper toweling.

Measure above mixture out in teaspoon portions. Wrap each olive with one teaspoon of dough. The best way is to press your finger into the portion, place olive in indentation, wrap dough around the olive, then roll between palms to cover evenly. Arrange balls on cookie sheet and freeze until firm. When ready to serve, spread out on baking sheet and bake in hot oven for 15 minutes. May be packed in freezer bags and baked later. Makes 48.