Ingredients
- 1 cup shredded cheddar cheese
- 2 tablespoon butter, softened
- 1/2 cup flour
- Dash of cayenne
- 24 stuffed green olives drained and dried
- Paprika
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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By NanaJaci
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?
By greenplanner
on April 06, 2011
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I make mine a little bit smaller so there's a 50/50 dough/olive ratio.I find that if you chill the little olive balls (or even freeze before baking they hold their shape better.
The cheese mixture is a savory shortbread; it's supposed to be crispy, not soft. You can even make crackers out of the dough if you want to skip the olives; just roll it out or extrude it from a cookie press if you have one.
I bring these to my office holiday party every year and there's never one left over. They're addictive, and perfect with martinis!
By mwright66_8087783
omaha, NE
on December 30, 2009
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Very tasty, but a little too doughy. A little too much flour. Delicious pre-cocktail appetizer. Easy to adjust the cayenne to taste if you like a little more heat.
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