These are snazzy little appetizers that taste great hot or at room temperature, and they freeze well, too! If baking when frozen, reduce oven temperature to 350 degrees F (175 degrees C).

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified

Directions

  • Mix Cheddar cheese and flour together in a bowl. Stir in butter, cover, and refrigerate 1 hour, or more.

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  • Heat oven to 400 degrees F (200 degrees C).

  • Form chilled dough into small balls, pressing a deep hole in the center using your thumb. Stuff each ball with an olive, and seal completely.

  • Bake in the preheated oven 15 to 20 minutes until golden brown, watching carefully and turning as needed to prevent bottoms from burning.

Nutrition Facts

68 calories; 5.1 g total fat; 13 mg cholesterol; 140 mg sodium. 3.5 g carbohydrates; 2.1 g protein; Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/25/2009
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. Read More
(14)

Most helpful critical review

Rating: 2 stars
11/19/2007
dough is bland and dry Read More
(5)
26 Ratings
  • 5 star values: 8
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
11/25/2009
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. Read More
(14)
Rating: 5 stars
11/25/2009
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. Read More
(14)
Rating: 5 stars
08/14/2007
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!! Read More
(14)
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Rating: 4 stars
05/25/2007
The trick is using a small ball and really pulling the dough around the ball. Read More
(10)
Rating: 5 stars
05/12/2006
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! Read More
(9)
Rating: 5 stars
03/25/2004
Excellent! I did grease the cookie sheet with Olive oil. That was the only variation. Read More
(8)
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Rating: 4 stars
03/03/2009
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. Read More
(8)
Rating: 4 stars
09/12/2005
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. Read More
(7)
Rating: 5 stars
11/15/2004
Yum yum yummy! Cheesy slighty-crispy breading outside and the soft hot salty olive inside. Any appetizer I can freeze for later use is a godsend. Read More
(5)
Rating: 4 stars
01/04/2010
These turned out pretty good. My mom used to make a version of these and of course I think hers are better! Read More
(5)
Rating: 2 stars
11/19/2007
dough is bland and dry Read More
(5)