Hot Pepper Jelly Puffs
8 ounces Cabot Sharp Cheddar, grated (about 2 cups)
1 stick (8 tablespoons) Cabot Salted Butter, softened
1 cup King Arthur Unbleached All-Purpose Flour
- Hot Pepper Jelly
- MIX together cheese, butter and flour in a medium bowl until they are well combined and form a dough. Cover and refrigerate for at least 1 hour.
- PREHEAT oven to 400°F. Roll dough into walnut-sized balls and place on baking sheet.
- BAKE for 5 minutes. Remove from oven and make deep thumbprint in each. Fill thumbprint with hot pepper jelly.
- RETURN to oven, check and remove when golden brown.
- per serving
Amount/Serving % Daily Value
- 11 grams
- Saturated Fat
- 6.5 grams
- 150 milligrams
- 17 grams
- 0.5 grams
- 4.5 grams
- 110 milligrams