Olive Cheese Balls

Recipe Courtesy of Cathy Lowe

Rated 4 stars out of 5
  • Rate This Recipe
  • Read 7 Reviews
Total Time:
20 min
Prep
5 min
Cook
15 min
Yield:
24 apps
Level:
--
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Ingredients

Directions

Preheat oven to 400 degrees. In a medium bowl, combine cheese, butter, flour and cayenne with a fork until a dough-like form forms. Scoop up a tablespoon of the dough and enclose one olive with dough. Roll into a ball and place on baking sheet. Repeat process using up remaining dough. Sprinkle with paprika. Bake for 15 minutes or until golden. Serve warm.

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Newest Ratings and Reviews

Read all 7 reviews

  • on April 17, 2013

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    I have been making these for 30 years or so and always popular. I liked the suggestion by mpasser of making ahead and freezing. Makes entertaining much easier.

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  • on November 20, 2012

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    These are so good & a family favorite for as long as I can remember. My aunt makes them every year for family dinners & they always go quick. She makes them up ahead of time & freezes them. Then, just let them thaw & pop them in the oven. So good!

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  • on April 08, 2011

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    I have loved these since I was a kid when my mom used to have "Wine and Cheese Princess House Crystal" parties. I have also come up with a variation. I mix 4 to 6 ounces softened cream cheese, 2 tablespoons chopped pickled jalapenos and 2 tablespoons crisp bacon, crumbled/chopped finely. Mix together and make a "snake' about 1/2-inch in diameter by rolling the mixture in plastic wrap. Freeze the "snake." When cream cheese "snake" is well chilled, or even frozen, mix the cheese dough. Cut a small piece of the cream cheese mixture, about the size of an olive, and wrap in the cream cheese mixture in the dough, being careful to make sure there are no holes in the dough. Place on a pan and chill or freeze just like the olive-filled cheese balls. When needed, you bake them just like the olive cheese balls. I have also tried different cheeses for variation in the flavor of the dough. Its a very versatile recipe and ever SOO scrumptious. Martini anyone?

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