Cheddar Baked Olives

24
none 3

"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)."

Ingredients 1 h 40 m {{adjustedServings}} servings 68 cals

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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 68 kcal
  • 3%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 3.5g
  • 1%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 140 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Mix Cheddar cheese and flour together in a bowl. Stir in butter, cover, and refrigerate 1 hour, or more.
  2. Heat oven to 400 degrees F (200 degrees C).
  3. 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.
  4. Bake in the preheated oven 15 to 20 minutes until golden brown, watching carefully and turning as needed to prevent bottoms from burning.
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Reviews 24

  1. 25 Ratings

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MommyOfTwo
8/14/2007

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!!

JT
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.

GRETAJW
5/25/2007

The trick is using a small ball and really pulling the dough around the ball.