Cheese Olivettes

• 1 1/2 tablespoons butter, softened
• 1 1/2 tablespoons canola oil
• 3 ounces 2% reduced-fat extra-sharp cheddar cheese (such as Cracker Barrel), finely shredded (about 3/4 cup)
• 2 ounces whole-wheat pastry flour (about 1/2 cup)
• 1/4 teaspoon ground red pepper
• 24 pimiento-stuffed manzanilla olives

1. Preheat oven to 400u0b0.
2. Place first 3 ingredients in a medium bowl. Beat with a mixer at medium speed for 1 1/2 minutes or until smooth.
3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and pepper in a medium bowl. Add flour mixture to cheese mixture; beat at low speed just until combined (dough will be slightly crumbly).
4. Pat olives dry. Shape 1 teaspoon dough into a ball; flatten. Place 1 olive in center, working dough around olive until covered. Roll between palms until round and smooth. Place on a parchment-lined baking sheet. Repeat procedure with remaining dough and olives to form 24 olivettes. Bake at 400u0b0 for 15 minutes or until lightly browned on bottom. Cool slightly. Serve warm or at room temperature.

butter, canola oil, cheddar cheese, flour, ground red pepper, pimiento

Taken from www.myrecipes.com/recipe/cheese-olivettes (may not work)