• 1   cup 
    all-purpose flour
  • 1   teaspoon 
    baking powder
  • 3   ounces 
    Gouda cheese, finely shredded (3/4 cup)*
  • 1/3  cup 
    butter, cut in small pieces
  • 2   tablespoons 
    grated Parmesan cheese
  • 1   tablespoon 
    lemon juice
  • 24   
    medium pimento-stuffed green olives
  • 1   
    egg yolk, beaten
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside. In food processor, combine flour and baking powder. Process briefly to mix. Add Gouda cheese, butter, and Parmesan cheese. Process to mix thoroughly. With food processor running, add lemon juice, processing until dough just forms a ball. Divide dough into 24 equal portions.
Drain and rinse olives. Pat olives dry with paper towels. Pat each portion of dough into a 2-inch circle. Place an olive in the center of each circle. Bring dough up around olives; pat seams to seal. Place olive bundles about 1/2-inch apart on prepared baking sheet.
Brush olive bundles with egg yolk. Bake about 25 minutes or until golden brown. Serve warm or at room temperature. Makes 24 appetizers.
Make Ahead Tip
  • Prepare as directed through step 2. Cover and chill up to 4 hours. (Or freeze about 1 hour or until firm. Transfer olive bundles to a freezer container. Seal and freeze for up to 1 month.)
    To bake refrigerated bundles: Continue as directed in step 2. (To bake frozen bundles: Place frozen bundles on prepared baking sheet. Continue as directed in step 2.)
  • Test Kitchen Tip: Place the Gouda cheese in the freezer for 15 minutes to make it easier to shred.
Nutrition information
Per Serving: cal. (kcal) 64, Fat, total (g) 4, chol. (mg) 20, sat. fat (g) 2, carb. (g) 4, pro. (g) 2, sodium (mg) 123, Percent Daily Values are based on a 2,000 calorie diet
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