Cheese And Olive Roulades Chef John Folse |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 12 |
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Introduction written by John Folse, 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. Read more . After tasting one, Tod knew that this simple recipe should be shared with visitors stopping at the Judge Porter House. I heartily agree, these are wonderful and quite delicious martini in hand or not. 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 |
Directions:
1. Preheat oven to 400 degrees F. In a large mixing bowl, combine flour, cayenne pepper, garlic and Creole seasoning.
2. Blend well then add cheese, melted butter and Worcestershire sauce.
3. 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.
4. 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
5. Cooking has been the catalyst and vehicle which allowed me, a Cajun from South Louisiana, to visit and create food for Popes and Presidents and open restaurants in 14 countries of the world. Chef John Folse
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