Hi Jeanne~ I love this recipe. You can make them well ahead of time and keep them unbaked in the freezer. (I have been known to sit leisurely in front of the television, roll these into shape and then pop then in the freezer.)

Regarding eating them hot vs at room temperature -- they are very nice either way.

Eaten hot the cheddar cheese is the predominant
flavor.

When cooled to room temperature the flavor of the
olives inside became more pronounced. They are still wonderful. And, they did not get soggy as they set at room temperature.

I am reposting the recipe for those who may not have previously seen it.
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SURPRISE CHEESE PUFFS
Yield: 50 servings

1/2 c Butter
2 c Grated sharp cheese
1/2 tsp Salt
1 tsp Paprika
1 dash Cayenne or red pepper
1 c Sifted flour
50 small Stuffed green olives*.

Allow butter to soften; blend with cheese, salt,
paprika and cayenne. Stir in flour, mixing well. Mold 1 tsp of this mixture around each olive, covering it completely. Arrange on a baking sheet and chill until firm. Bake in 400 oven for 15 minutes. Serve hot.

Makes 50 puffs.

These puffs are so easy to serve at parties
as they may be made in advance, frozen on a baking sheet to keep round and stored in a plastic bag in the freezer. Bake as needed.

*I have made these with stuffed green olives and small black olives. Both are "to die for."

Eaten hot the cheddar cheese is the predominant
flavor. And, when hot it is VERY difficult to stop eating these.

When cooled to room temperature the flavor of the
olives inside became more pronounced. They are still wonderful. They did not get soggy as they sat at room temperature.

You can fill your cookie sheet when baking these
puffs. They retain their shape (do not flatten) and puff only slightly.