Cheese Olives

We're co-hosting an engagement dinner for a young couple who will be married in a romatic setting in Mexico.  Rather than another Mexican catered affair, we're giving the dinner a Spanish spin. The menu is:

Cheese Olives
Sangria
Paella
Empanadas
Mixed Salad
Garlic Bread
Kaluha Chocolate Cake
Mexican Wedding Cookies

Let's start with the Cheese Olives, an easy prepare ahead appetizer. Makes about 2 dozen.

1 10oz jar stuffed Spanish Olives
1 tsp. salt
1/2 tsp. paprika
1 cup all purpose flour
2 cups grated sharp cheddar cheese
1 stick unsalted butter room temperature

Drain olives and dry on a paper towel.

Put the grated cheese, butter, salt and paprika in a food processor and process 30 seconds. Scrape down the sides, then add flour and process until all ingredients are blended. About 45 seconds. 
Wrap 1 tbls of  dough around each olive.  A mellon baller is a great tool for this. Roll the dough covered olive between your palms to form a ball, then place on a baking sheet.  Refrigerate for 4-5 hours. Cheese wrapped olives may be frozen at this point and thawed about 30 minutes before baking.  A cold dough won't slide off the olive during baking.
Preheat oven to 400 degrees and bake 10-15 minutes. Allow a few minutes to cool before passing.  The olives are Hot inside that dough.