You can prepare these cheese puffs stuffed with olives and freeze them (in an airtight container) for up to two weeks before baking, if you'd like!

Jean
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.

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  • In a small bowl, mix together cheese, butter, flour, and Worcestershire sauce. Knead the dough. Pinch the dough into small balls, flatten them in the palm of your hand, then roll each circle of dough around one stuffed olive. Arrange the wrapped olives on the prepared cookie sheet.

  • Bake for 15 minutes until lightly brown.

Nutrition Facts

195.2 calories; 6 g protein; 8.4 g carbohydrates; 40.1 mg cholesterol; 451.9 mg sodium. Full Nutrition

Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/25/2004
The last time I made these I only used 6 tablespoons of butter. If the dough is too dry add a teaspoon at a time of cold water until dough is to your liking. Be sure to pat dry the olives to remove as much liquid from them as possible. This helps when they sit for a while so they don't get too 'doughy'. I also added about 1/4 teaspoon of garlic powder to the flour before mixing in the butter and cheese. I like the taste the garlic adds to this recipe. Read More
(62)

Most helpful critical review

Rating: 3 stars
01/25/2004
Easy to make boyfriend loved them but although they tasted good (nice mix with the olives) I found them way too greasy. Maybe next time use a lighter cheese? Less butter? Read More
(31)
54 Ratings
  • 5 star values: 29
  • 4 star values: 12
  • 3 star values: 9
  • 2 star values: 0
  • 1 star values: 4
Rating: 4 stars
01/25/2004
The last time I made these I only used 6 tablespoons of butter. If the dough is too dry add a teaspoon at a time of cold water until dough is to your liking. Be sure to pat dry the olives to remove as much liquid from them as possible. This helps when they sit for a while so they don't get too 'doughy'. I also added about 1/4 teaspoon of garlic powder to the flour before mixing in the butter and cheese. I like the taste the garlic adds to this recipe. Read More
(62)
Rating: 4 stars
01/25/2004
The last time I made these I only used 6 tablespoons of butter. If the dough is too dry add a teaspoon at a time of cold water until dough is to your liking. Be sure to pat dry the olives to remove as much liquid from them as possible. This helps when they sit for a while so they don't get too 'doughy'. I also added about 1/4 teaspoon of garlic powder to the flour before mixing in the butter and cheese. I like the taste the garlic adds to this recipe. Read More
(62)
Rating: 5 stars
01/25/2004
This recipe is AWESOME!!! I have alt. it a bit by leaving out the olives and it is super!!!!! Loved by all in my family! Read More
(35)
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Rating: 3 stars
01/25/2004
Easy to make boyfriend loved them but although they tasted good (nice mix with the olives) I found them way too greasy. Maybe next time use a lighter cheese? Less butter? Read More
(31)
Rating: 5 stars
01/25/2004
This is a great simple recipe. But we also used sliced ham inside which was a nice twist! Read More
(20)
Rating: 5 stars
01/25/2004
This is definetely a keeper! Watch the size of the balls they do expand when baking! Read More
(18)
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Rating: 4 stars
01/25/2004
Instead of using 1/2 a cup of butter I used 1/3 of a cup. I also didn't use the olives and baked them as tiny patties on a hot pizza stone. They turned out nice and crisp and not at all greasy. My cheese loving husband thinks there needs to be more cheese but I thought they made a yummy cheese cracker. Read More
(16)
Rating: 3 stars
01/25/2004
I thought these were way to greasy. I will not make these again. Read More
(13)
Rating: 5 stars
01/25/2004
These are fantastic! I could have eaten the whole pan. Read More
(12)
Rating: 5 stars
01/21/2010
Thumbs up from my DH. I had a taste for something different so I dedcided to give these a try plus I wanted to bring a appetizer to a get together next week. Perfect time to try them out. They were excellent. I made a 1/2 batch to try. I used a chedder jack cheese. They had a very light crisp taste and the olive offset it nicely. My husband said the taste got even better when they were cool. Nice to know they don't have to stay warm. Thanks so much for posting. A definite keeper. Read More
(6)