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Olive Poppers

Paula Nemzek for KCTS 9 Cooks
Yor guests will gobble up these bite-size retro appetizers.
makes 4 dozen poppers
1 10-ounce jar medium-sized pimiento-stuffed olives, drained
2 cups (8 ounces) finely grated sharp cheddar, at room temperature
4 tablespoons butter, softened
1 cup cake flour, or sifted all-purpose flour
1/4 teaspoon cayenne pepper, or to taste
black sesame seeds, or a mix of black and white
Early in the day, drain olives. The drier they are when you make the poppers the easier they are to assemble.
Beat cheese and butter together by hand or in a food processor. Stir in flour and cayenne. Dough should be a bit crumbly. Form dough into balls, then roll into logs that you can slice into coins.
Shape a rounded tablespoon-sized slice of dough around each olive. Pinch off any excess dough and roll the olive popper into a ball.
Heat oven to 400 degrees. Place sesame seeds in a shallow bowl or dish. Roll each ball in the seeds and transfer to an ungreased baking sheet. Bake for 15 minutes and serve hot, or prepare ahead and reheat briefly before serving. Enjoy!


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