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 servings 68 cals
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Original recipe yields 36 servings

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Nutrition

  • 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

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  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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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!!

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 t...

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 thi...

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 ...

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 hi...

Excellent! I did grease the cookie sheet with Olive oil. That was the only variation.

These turned out pretty good. My mom used to make a version of these and of course I think hers are better!

dough is bland and dry