These are always a hit. My family loves them. I do need to add a bit more butter to the dough. Warm crusty and salty. Who doesn't love that!!
Most helpful critical review
I had high hopes for this one. I absolutely love olives! But it was not good. It was really bready and the olives were warm and gross. My friends made fun of them and me for making them. It's still a joke that I made the bread olives.
I love these and they're so easy to make. My tip: don't chill the dough. I find it's so much easier to stretch it around the olive if I warm the dough in my hands slightly. Otherwise it's just too crumbly and appears to need more binder (like butter). With it warm it all comes together. I use small olives so they're just a bite or two each.
The trick is using a small ball and really pulling the dough around the ball.
I found them best cooked from frozen with an extended bake time I used old cheddar paprika hot sauce and worstershire. Used only enough dough to cover olives sometimes I can make 48 with this recipe - I get rave reviews!
Excellent! I did grease the cookie sheet with Olive oil. That was the only variation.
I made this recipe for my husbands retirement party. I took the advice of some and made them the day before with a liberal dash of cayenne. They were very well received and was asked repeatedly for the recipe. Personally I liked them better hot but know one else seemed to mind them at room temp.
My mother always made these as Christmas when I was a kid. I started making them a few years ago...always get RAVE reviews. One person even said they were "the best thing he has ever put in his mouth." And his mother is an awesome cook. I do add a dash of cayenne. Even enjoyed by non-olive lovers.