Recipe: Old English Sherry Cheese Puffs

OLD ENGLISH SHERRY CHEESE PUFFS

1/2 cup water
1/4 cup margarine or butter
1/4 tsp salt
1/2 cup all-purpose flour
1 tbsp sherry
1 (5 oz.) Jar Old English (sharp) pasteurized process cheese spread, softened, divided use
2 eggs
FOR THE FILLING:
1 (3 oz.) pkg cream cheese, softened
1 tbsp chopped stuffed green olives
2 tsp sherry

TO MAKE THE PUFFS:
Preheat oven to 400 degrees F. Grease a cookie sheet.

In medium-size saucepan, heat water, margarine, and salt to boiling. Add flour and sherry, stirring constantly, until mixture forms ball and leaves sides of pan.

Remove from heat; blend in 1/4 cup cheese spread. Add eggs, one at a time, beating well after each addition. Mixture will be smooth and glossy. Drop dough by teaspoonfuls onto prepared cookie sheet.

Bake at 400 degrees F for 15-20 minutes until puffed and golden brown. Remove from cookie sheets. Cool slightly; make small slit in side of puffs to release steam and prevent sogginess. Cool completely.

TO MAKE THE FILLING:
In small bowl, combine remaining cheese spread, cream cheese, olives, and sherry; blend until smooth and fluffy.

Slit puffs; remove any soft filaments of dough. Fill with scant teaspoonfuls of cheese mixture.

Makes 18 appetizer puffs
Source: Pillsbury Festive Holiday Recipes cookbook, Classic #13