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36 large green pimento-stuffed olives, drained, reserve 2 tablespoons juice
8 ounces (1 cup) shredded mozzarella cheese
1 1/2 cups all-purpose flour
1/2 cup Land O Lakes® Butter cut into chunks
1/4 teaspoon paprika
1 large Land O Lakes® Egg (yolk only)
1 tablespoon water
*Substitute any type of stuffed olives.
Pat olives dry with paper towels; set aside.
Place cheese, flour, butter and paprika in the food processor bowl fitted with metal blade. Pulse until mixture resembles coarse crumbs. Add reserved olive juice. Pulse until dough forms.
Shape 1 tablespoon dough around each olive; seal dough well. Place onto ungreased baking sheet. Place sheet in refrigerator about 15 minutes or until dough is firm.
Heat oven to 375°F.
Place egg yolk and water in bowl; beat with fork until frothy. Brush each dough round with beaten egg yolk mixture. Sprinkle with poppy seed. Bake 22-27 minutes or until browned. Serve hot or at room temperature.
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