chili olivettes

2/3 cup chopped ripe olives
2/3 cup grated American cheese
3/4 teaspoon chili pepper
1 pkg. pie crust mix (or homemade based on 1-1/2 cup flour)

Combine olives with cheese and chili. Roll pastry thin, cut into 2″ rounds. Place scant teaspoon of filling on each round. Moisten edges; fold over to make a half-moon. Pinch edges to seal. Place on cookie sheet and refrigerate. At party time, heat oven to 475 degrees. Bake 10-12 minutes. Serve hot. Makes 36 snacks.

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