Olive Cheese Balls

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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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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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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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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!

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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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I had these at a neighbor's house the other night and had to ask for the recipe. I don't even like green olives and I couldn't keep my hands off of them. They did not have the paprika and I don't think they needed it. They also did not need dipping sauce in my opinion either. I look forward to making them at our next gathering.

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Very dry-too much (oliveflavor-flour-flour-flour. Tried dippin' sauces and it did not help. Not for me, but maybe someone else!