A baked appetizer made of an olive wrapped in a scrumptious cheese mixture. It is an easy appetizer and always a favorite.

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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.

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  • Mix the cheese, butter, flour, and paprika together using an electric mixer or food processor. Take tablespoon-size pieces of the dough and one olive per tablespoon of dough. Roll the dough around the olive, so that the olive in completely enclosed in the center of the dough. Arrange the olive and cheese balls on the prepared baking sheet.

  • Bake for 15 minutes.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

340 calories; 26.7 g total fat; 69 mg cholesterol; 507 mg sodium. 15.8 g carbohydrates; 10.3 g protein; Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/24/2006
My cheese balls turned-out perfectly but I made these changes: Substituted olives for small cocktail sausages cut into thirds. Used cayenne pepper instead of paprika adjusting the heat to your preference. Used parchment paper and do not overcook-adjust time according to your oven-mine was 20 minutes cooking time. I put toothpicks in each one and they were very impressive on a platter and delicious. I made some them ahead of time and froze them in a zip-lock bag after refrigerating them for several hours to prevent them from sticking together in the bag. I allowed the frozen ones to sit out before baking about 30 minutes before baking otherwise they can be dry. This is my favorite snack for my family and they like a large pecan inside the ball instead of an olive or sausage to change it up. I put a few drops of food color in the dough to mix them up: Red food color for hot with cayenne and sausages....Green for olives...Yellow for pecans....Looks pretty for buffet table. I used Kraft Shreddered sharp cheddar cheese only for the best flavor. JUst experiment but too much flour will make them dry. The pan does not need to be greased and using parchment paper makes an easy clean-up possible. The heat from sausages tabasco or cayenne pepper picks it up and you can always omit the heat for those who can't eat it. The food coloring of the dough allows everyone to choose their preference.Enjoy! Read More
(41)

Most helpful critical review

Rating: 1 stars
01/25/2004
I'm not sure if I did something wrong but I made these and no one liked them except the dog. They were dry and all you really tasted was the cheese. Read More
(16)
26 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 4
Rating: 5 stars
08/24/2006
My cheese balls turned-out perfectly but I made these changes: Substituted olives for small cocktail sausages cut into thirds. Used cayenne pepper instead of paprika adjusting the heat to your preference. Used parchment paper and do not overcook-adjust time according to your oven-mine was 20 minutes cooking time. I put toothpicks in each one and they were very impressive on a platter and delicious. I made some them ahead of time and froze them in a zip-lock bag after refrigerating them for several hours to prevent them from sticking together in the bag. I allowed the frozen ones to sit out before baking about 30 minutes before baking otherwise they can be dry. This is my favorite snack for my family and they like a large pecan inside the ball instead of an olive or sausage to change it up. I put a few drops of food color in the dough to mix them up: Red food color for hot with cayenne and sausages....Green for olives...Yellow for pecans....Looks pretty for buffet table. I used Kraft Shreddered sharp cheddar cheese only for the best flavor. JUst experiment but too much flour will make them dry. The pan does not need to be greased and using parchment paper makes an easy clean-up possible. The heat from sausages tabasco or cayenne pepper picks it up and you can always omit the heat for those who can't eat it. The food coloring of the dough allows everyone to choose their preference.Enjoy! Read More
(41)
Rating: 5 stars
08/24/2006
My cheese balls turned-out perfectly but I made these changes: Substituted olives for small cocktail sausages cut into thirds. Used cayenne pepper instead of paprika adjusting the heat to your preference. Used parchment paper and do not overcook-adjust time according to your oven-mine was 20 minutes cooking time. I put toothpicks in each one and they were very impressive on a platter and delicious. I made some them ahead of time and froze them in a zip-lock bag after refrigerating them for several hours to prevent them from sticking together in the bag. I allowed the frozen ones to sit out before baking about 30 minutes before baking otherwise they can be dry. This is my favorite snack for my family and they like a large pecan inside the ball instead of an olive or sausage to change it up. I put a few drops of food color in the dough to mix them up: Red food color for hot with cayenne and sausages....Green for olives...Yellow for pecans....Looks pretty for buffet table. I used Kraft Shreddered sharp cheddar cheese only for the best flavor. JUst experiment but too much flour will make them dry. The pan does not need to be greased and using parchment paper makes an easy clean-up possible. The heat from sausages tabasco or cayenne pepper picks it up and you can always omit the heat for those who can't eat it. The food coloring of the dough allows everyone to choose their preference.Enjoy! Read More
(41)
Rating: 4 stars
01/25/2004
This is a good recipe but to make it great...use cayenne pepper instead of paprika and green olives instead of black. It's very easy and very tasty! Read More
(40)
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Rating: 5 stars
01/25/2004
This sounds very similar to a recipe my mother made every Christmas. She made the cheese "dough" with the Kraft Old English cheese spread in the little glass jar instead of cheddar and added a pinch of cayenne pepper. She used the whole green spanish olives instead of black olives. These have a little bit of a kick to them and they always go FAST so double the recipe! Read More
(38)
Rating: 1 stars
01/25/2004
I'm not sure if I did something wrong but I made these and no one liked them except the dog. They were dry and all you really tasted was the cheese. Read More
(16)
Rating: 1 stars
12/11/2006
This was terrible.. I couldnt even finish the bite. My kids gaged. Made these for a party and it let me down tasted so aweful that I wouldn't take them.. SKIP THIS RECIPE Read More
(12)
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Rating: 4 stars
03/16/2005
Yum. This is so straight forward to make and always popular. I did substitute green olives for black and cayenne pepper instead of paprika as well. Read More
(12)
Rating: 2 stars
01/25/2004
I was a bit disappointed because in the oven these do not retain their shape. In fact they end up flat with a round bump in the middle and I don't have to tell you which part of the female anatomy they resemble. Very greasy and floury too. My dog loved the scraps I didn't eat. Read More
(11)
Rating: 5 stars
01/25/2004
These are a little work but the results are great! My neighbor immediately asked for the recipe and my (picky) mother-in-law liked them too. I made them early in the day and kept them in the fridge. In the evening I just popped them in the oven and voilá! They were done in no time. Read More
(9)
Rating: 5 stars
01/03/2005
My family loves these! We are huge olive fans and I was looking for a way to change them up a bit. My only tip is to use real butter and not the newer soft baking butter they lose their form a bit with the baking butter. Read More
(9)