Baked Cheese Olives167 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 30 min
“Rich cheese dough surrounds a savory olive. A great pick-up appetizer or snack. You can freeze the unbaked, dough-wrapped-olives and then bake them right out of the freezer, extending the baking time by a few minutes.” - by ANITAL
Original recipe yields 8 to 10 servings
- Preheat oven to 400 degrees F (200 degrees C).
- In a small mixing bowl, combine cheese and butter or margarine. Stir flour and cayenne pepper into the cheese and butter mixture. Blend well. Wrap a tablespoon of dough around each green olive. Arrange the wrapped olives on a cookie sheet.
- Bake for 15 minutes, or until golden brown.
Amount Per Serving (9 total)
- 110 cal
- 8 g
- 5.7 g
Based on a 2,000 calorie diet
Reviews (167)Rate This Recipe
"O.K. gang, I think I solved the "dry dough" problem that many seemed to have. First of all, I MAY have used a little more than two tablespoons of butter, but definitely no more than three. My butter w..." See moreas a little squished from greasing a cake pan so it was hard to tell exactly how much it was. However, the secret is to mix everything in a food processor. My dough came off the sides of the bowl and formed a perfect moist ball and it couldn't have been any easier to work with. I hope this helps. My oldest daughter thought these were fantastic and my hubby and younger daughter thought they were just O.K. I loved them. I used both green and black olives. The black olives were huge, so I stuffed them with a little salami. Will definitely make these again!"
"I have been making a version of this recipe for years, and it is always a hit at parties. My recipe calls for 2 cups shredded sharp Cheddar, 1 1/4 cups flour, 1 stick margarine or butter (melted), ..." See moreand about 36 pimiento-stuffed green olives (drain and pat dry with a paper towel; amt. of olives used will vary depending on how much dough you wrap around each). I don't use any cayenne. Mix the cheese and flour, then mix in the margarine, working the dough with your hands if it seems dry. Mold approx. 1 tsp. dough around each olive; refrigerate wrapped olives at least 1 hour before baking. (I often refrigerate overnight.) Bake @ 400 20 minutes or until golden. I promise you, everyone will love these - I have never taken them to a party or shower without requests for the recipe, and people specifically ask me to bring them to events! They've even converted a few former olive-haters... :-)"
"These were a HUGE hit at my holiday gatherings. I made a DOUBLE BATCH on two seperate occasions and had no leftovers. I did not have any problem getting my dough to stick together, but I DID use my ..." See moremixer. I started with my whisk-style beaters to blend everything, then when the dough started to stick together I put on my dough hook and kept mixing until it was a smooth ball of dough. I also found if I use a small 1 tablespoon-size scoop (like ice cream scoop) to spoon out the dough, I had nice, even-sized appetizers. This was the perfect amount of dough to wrap around the larger "Queen" size green olives. Both times I prepared these in advance and froze them. When I was ready to bake them, I just took them out of freezer and baked for 1-2 additional minutes, till they were golden. Oh, one other thing - I served these warm by keeping them in my crockpot with the lid off and they WERE WONDERFUL."
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