You can prepare these cheese puffs stuffed with olives and freeze them (in an airtight container) for up to two weeks before baking, if you'd like!
The last time I made these I only used 6 tablespoons of butter. If the dough is too dry, add a teaspoon at a time of cold water until dough is to your liking. Be sure to pat dry the olives to remove as much liquid from them as possible. This helps when they sit for a while so they don't get too 'doughy'. I also added about 1/4 teaspoon of garlic powder to the flour before mixing in the butter and cheese. I like the taste the garlic adds to this recipe. - 06 Dec 2003 (Review from Allrecipes US | Canada)
This recipe is AWESOME!!! I have alt. it a bit by leaving out the olives and it is super!!!!! Loved by all in my family! - 16 Oct 2000 (Review from Allrecipes US | Canada)
Easy to make, boyfriend loved them, but although they tasted good (nice mix with the olives), I found them way too greasy. Maybe next time use a lighter cheese? Less butter? - 12 Mar 2001 (Review from Allrecipes US | Canada)