Julia Reed’s Hot Cheese Olives – Garden & Gun

Ingredients

• 8 tbsp. (1 stick) butter, at room temperature
• 8 oz. extra-sharp cheddar cheese, grated (about 1⅔ cups)
• 2 oz. Parmesan cheese, grated (about ⅔ cup)
• 1½ cups all-purpose flour
• ¼ tsp. cayenne, or more to taste
• ¼ tsp. salt
• 1 large egg
• 50 small pimento-stuffed olives, drained