Cheese and Olive Roulades
According to Tod Working, owner of Judge Porter House, this
recipe was first encountered on a visit to the home. As he walked up the
entrance sidewalk to the front door of the home, guests were sipping ice-cold
martinis and eating bright orange truffle-shaped hors d'oeuvres. After tasting
one, Tod knew that this simple recipe should be shared with visitors stopping
at the Judge Porter House.
Makes 3 dozen
Ingredients:
12 ounces grated sharp cheddar cheese, softened
1 (10-ounce) jar small stuffed olives
2 cups sifted flour
1/2 teaspoon cayenne pepper
1 teaspoon granulated garlic
1 1/2 sticks butter, melted
1 teaspoon Worcestershire sauce
Creole seasoning to taste
Preparation:
Preheat oven to 400 degrees F. In a large mixing bowl,
combine flour, cayenne pepper, garlic and Creole seasoning. Blend well then
add cheese, melted butter and Worcestershire sauce. Using a wooden spoon,
stir ingredients until a dough consistency is created. Pinch off enough of
the dough to flatten into a 2-inch round patty in the palm of your hand.
Place 1 olive in the center of the dough and encase the olive with the
cheese mixture. Place the stuffed olive balls on a cookie sheet and bake for
approximately 10 minutes. Serve hot.
