Cheesy Olive Buns

 

Holidays! Holidays! Time for some fun festive foods.  Let's start out with a little salty goodness.  I've found variations of this throughout my cookbooks from the '60s and '70s.  For those who don't like olives (I know Wendi is making her squiggy-ewww face right now) this is probably not going to be the recipe for you, but if you're going to be doing a little holiday imbibing, this makes a great date for your drink.

Cheesy Olive Buns 

1 (8 ct.) roll buttermilk biscuits
24 stuffed green olives
1/4-1/3 cup grated parmesan

Drain and pat dry the olives.  Set aside.

Layout the biscuits and cut into thirds.

Wrap each section around an olive and press seams closed.

Roll in parmesan and set on a prepared cookie sheet.

Bake at 450 degrees for 6 minutes or until golden brown.

Remove from cookie sheet and set on a rack. Serve up hot or at room temp.

NOTES

Most grocery stores will carry an assortment of olives.  You can find them stuffed with almonds (which is what I used), bleu cheese, garlic or jalapeno.  Pick your favorite and use that.

If you're using small olives, you can always cut the biscuits into 4 pieces each and proceed as planned.