Olive Cheese Balls
- Preparation time: 10 minutes
- Cooking time: 20 minutes
- Total time: 30 minutes
Ingredients
For Single recipe
(Makes 10 to 12 Olive Cheese Balls)
Serves 4
Baking Pan:
- Quarter Sheet Pan (approx. 9x12-inches)
Flour and Spices:
- ½ cup + 2 tablespoons all purpose flour
- Dash cayenne pepper
- Dash of sea salt
- Dash of black pepper
Cheese:
- 1 cup coarsely shredded sharp cheddar cheese (4-ounces)
Butter and Worcestershire Sauce:
- ¼ cup butter, melted
- ⅛ teaspoon Worcestershire sauce
Olives:
- About 12 small pimiento-stuffed green olives, drained
Ingredients
For Double recipe
(Makes 20 to 24 Olive Cheese Balls)
Serves 8
Baking Sheet:
- Standard half-sheet pan (approx. 13x18-inches)
Flour and Spices:
- 1¼ cups all purpose flour
- ⅛ teaspoon cayenne pepper (reduce amount for less heat)
- ⅛ teaspoon sea salt
- ⅛ teaspoon black pepper
Cheese:
- 2 cups coarsely shredded sharp cheddar cheese (8-ounces)
Butter and Worcestershire Sauce:
- ½ cup butter, melted
- ⅛ teaspoon Worcestershire sauce
Olives:
- About 24 small pimiento-stuffed green olives, drained
Instructions
-
Get out an ungreased cookie sheet and set aside.
- In a medium bowl whisk together flour and spices.
- Mix in the cheddar cheese.
- Pour the melted butter over the cheese and flour mixture; mixing until holds together. If dough seems dry use your hands to bring the dough together.
- Mold 1 teaspoon of dough around each olive and roll between your palms to shape into a ball.
- Places the dough balls 2-inches apart on the cookie sheet.
- Cover the cookie sheet and refrigerate for at least 1 hour.
- Preheat oven to 400°.
- Bake for 15 to 20 minutes or until set.
- Serve.
Comments
Do Ahead Tip: Roll the olives in the dough, place them on the baking sheet covered, and refrigerate for up to a day. Then pop them in the preheated oven just before your guests arrive!