olive cheese balls

I'm a total sucker for nostalgic finger foods from the 70s and 80s, so when I came across this recipe for olive cheese balls, I just had to try it out. Now these little guys don't look the prettiest (they didn't really retain the "ball" shape after baking)and are delicate to handle, but they were cheesy and briny with a nice crust. I'm thinking of having a retro-inspired potluck soon. Did somebody say pimento cheese? Pigs in a blanket? Marshmallow salad?

1 C sharp cheddar cheese, grated (I used white cheddar, but orange would probably make them look nicer)

3 tbsp cold butter, cut into cubes

1/2 C flour

1/2 tsp paprika

15 large green olives stuffed with pimentos, dry (sometimes called "mammoth" or "queen")

1. In the bowl of a food processor pulse the flour and paprika. Add the cold butter and cheese and pulse until it resembles rough crumbs (like making a pie dough).

2. Put the mixture into a bowl, cover and place in the fridge for at least 1 hour.

3. Transfer mixture onto a counter and press together to make the dough (do not overwork). Roll out dough to 1/4-inch thick. Use a small cup or 2-inch wide circle cookie cutter to cut rounds. Wrap each round around 1 olive (you may have to work the dough around the olive a bit). Freeze the balls on a cookie sheet.

4. Bake from frozen for about 22 minutes on 400 degrees. Let cool for 5 minutes before removing from the baking sheet. Remove from baking sheet and cool another 2 minutes before serving.