Cheddar Cheese Olive Balls
Ingredients
- 18 ½ ounces extra sharp Cheddar cheese, shredded and room temperature
- ½ cup butter, softened
- ½ teaspoon paprika
- 1 ½ cups all-purpose flour
- 45 pitted green olives
Instructions
- In a large bowl, mix together the cheese, butter and paprika using hands. Gradually mix in flour. Mix until the dough pulls together. It should form a solid ball with a smooth appearance, but have a crumbly texture when pulled apart. If dough is too dry, add more shredded cheese. Cover and let sit at room temperature for 15 mins (optional)
- Preheat the oven to 375 degrees F (190 degrees C). Drain olives. Pinch off a small piece of dough, and cover an olive with it. Roll gently between your palms to smooth and seal the olive inside the ball. Place onto an ungreased cookie sheet and repeat with remaining dough and olives. Place the tray of covered olives into the refrigerator for 10 minutes to firm up.
- Bake for 20 to 25 minutes or until browned. Serve hot or at room temperature.
Notes
u003cliu003eYou can make ahead of time and freeze: Roll dough around olives, and place in an airtight container, separating the olive balls with layers of waxed paper. Bake frozen for about 25 to 30 mins, but DO NOT thawu003c/liu003eu003cliu003eu003c/liu003e
Tried this recipe?Let us know how it was!
Recipe:
Cheddar Cheese Olive Balls
My family makes these cheddar cheese olive balls every year for Christmas and Thanksgiving, and they are the biggest crowd pleaser! They’re flakey, buttery, and easy to make and freeze ahead of time.
Cheddar Cheese Olive Balls
Ingredients
- 18 ½ ounces extra sharp Cheddar cheese, shredded and room temperature
- ½ cup butter, softened
- ½ teaspoon paprika
- 1 ½ cups all-purpose flour
- 45 pitted green olives
Instructions
- In a large bowl, mix together the cheese, butter and paprika using hands. Gradually mix in flour. Mix until the dough pulls together. It should form a solid ball with a smooth appearance, but have a crumbly texture when pulled apart. If dough is too dry, add more shredded cheese. Cover and let sit at room temperature for 15 mins (optional)
- Preheat the oven to 375 degrees F (190 degrees C). Drain olives. Pinch off a small piece of dough, and cover an olive with it. Roll gently between your palms to smooth and seal the olive inside the ball. Place onto an ungreased cookie sheet and repeat with remaining dough and olives. Place the tray of covered olives into the refrigerator for 10 minutes to firm up.
- Bake for 20 to 25 minutes or until browned. Serve hot or at room temperature.
Notes
u003cliu003eYou can make ahead of time and freeze: Roll dough around olives, and place in an airtight container, separating the olive balls with layers of waxed paper. Bake frozen for about 25 to 30 mins, but DO NOT thawu003c/liu003eu003cliu003eu003c/liu003e
Tried this recipe?Let us know how it was!