1/4 c. butter, softened
8 oz. grated sharp cheese
1 c. flour
1/2 tsp. salt
1 tsp. paprika
1 jar sm. stuffed olives

Mix thoroughly the first 5 ingredients to form dough. Shape 1 teaspoon around each dry olive. Refrigerate or freeze. When ready to serve, bring to room temperature and place on an ungreased cookie sheet.

Bake at 400 to 425°F for 10 to 12 minutes.

Makes approximately 60 cheese balls.