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Learn How it Works...
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
Poppy seeds
*Substitute any type of stuffed olives.
STEP 1
Pat olives dry with paper towels; set aside.
STEP 2
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.
STEP 3
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.
STEP 4
Heat oven to 375°F.
STEP 5
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.
COLLECTION
Throwing a Halloween bash? You’ll need appetizers to get the party started. Mummy rolls, spider dips, ghostly sandwiches – it’s all here and sure to be the spookiest collection ever!