Olive Poppers

• 2 tablespoons Butter
• 24 olives
• 3 tablespoons cream cheese
• 1 1/2 cups sharp cheddar cheese; grated
• 9 tablespoons all purpose flour
• 3/4 teaspoon hot pepper sauce; (like Tabasco)
• 1/2 teaspoon kosher salt
• 2 to 3 tablespoons milk; as needed

Line Easy-Bake Oven pans with parchment paper.

Place butter in one warming tray and place on top of oven to melt.

Carefully pit olives, keeping as whole and unbroken as possible.

Place cream cheese in a small bowl and beat with spoon to soften. Using fingers, stuff olive with softened cream cheese and set aside.

Using an electric mixer with paddle attachment, combine cheddar cheese, flour, hot pepper sauce and salt. Add melted butter and mix. Gradually add milk, mixing with each pour and adding more as needed to create a soft dough.

Pinch off balls of dough the same size as the olives. Flatten each ball with fingers and wrap each olive.

Place 3 or 4 dough-wrapped olived in lined oven pan. If necessay, flatten olives slightly to allow pans to pass through baking chamber easily.

Bake in Easy-Bake Oven for 25 minutes or until golden brown.

Serve warm.

Makes 24 Poppers