Reviewed: May 13, 2012

You must like plain dough to like this recipe, I just didn't care much for it, I expected to taste cheese more. My friends said it was good, but I could tell they were just being nice (there were several left over at the end of the party). I was glad I added more red pepper, I guess the spice made it a little better. I won't make it again.

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Reviewer:

Ruta

Reviewed: Apr. 8, 2012

great and easy appetizer; if you like olives - you will love this old, tried and true recipe.

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Reviewer:

Marty

Cooking Level: Expert

Living In: Little River, South Carolina, USA

Reviewed: Feb. 27, 2012

I followed Everlast's suggestions as to the order of combining ingrediants for this recipe; I had made it many years ago, and this was the closest one to my memories. I served it as one of the many appetizers at my parent's 50th anniversary party and received rave reviews! My persnickety uncle stood at the table and kept popping them in his mouth; every single one disappeared as they came out of the oven! Thanks for sharing this wonderful recipe!!!

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Reviewer:

beachlover

Cooking Level: Expert

Home Town: Greensboro, North Carolina, USA

Reviewed: Feb. 13, 2012

Very interesting tidbits, we thought they were more odd than delicious. I used Jumbo olives so I only got about 15 of these. Baked in a convection oven they still were perfectly done in 15 minutes (even though they were larger than the recipe olives). I used a food processor and extra butter but the dough was still just crumbles I had to mash together around the olives then pull off the excess. I might try this again with smaller olives (the jumbo ones make it very salty and harder to wrap) because the outside "wrap" is delicious and cheesy. The cayenne really comes through so if you don't like spicy cut it back to just a sprinkle.

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Reviewer:

Linda

Reviewed: Jan. 14, 2012

When I first started making this i was just getting crumbs! started reading the reviews and added water and it turned it right around! Everyone at my party loved these! They are different in a wonderful way!

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Reviewer:

Chelseabrown

Reviewed: Dec. 26, 2011

I followed the amounts and directions by Ashley except reversed order of mixing to flour and melted butter then added cheese. Heat from the butter helped the cheese mix right in for a beautiful soft dough. I froze them and baked several days later. My dough covered about 50-60 small olives.

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Reviewer:

jbarno

Reviewed: Dec. 26, 2011

I think I put too much dough on these. Be Careful!

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Coco Perry

Reviewed: Dec. 22, 2011

My batter was super dry- so dry it didn't turn into a dough at all. But, that was easily solved with a little extra butter and a splash of milk. I sprinkled red pepper on top of some of them so there was a little extra kick. With modifications to the ingredient list (more liquid really is needed) this recipe is a 5-star recipe.

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Reviewer:

mrsromero

Reviewed: Dec. 17, 2011

OMG! These were delicious. I did what it said in the comment below and washed off the olives and instead of cheddar cheese I used grated swiss gruyere cheese from Trader Joes! I made mine gluten free because I have celiac, so I used Jules Flour and EVOO instead of butter. I had to add water to get the mixture more moist. But loved the results. If you love olives you'll love these!!!

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Reviewer:

leanne

Cooking Level: Intermediate

Home Town: Brookeville, Maryland, USA

Reviewed: May 27, 2011

I followed some other reviews and added a bit of water to my dough just until it came together (I used about a tablespoon total) I also added a dash of garlic powder and a bit of paprika for some extra flavor. I drained my olives on paper towels and dusted them with flour before wrapping the dough around them, which made them super easy to assemble. My olives were a bit small so I had some left over dough that I made crackers out of, my son really enjoyed those . Overall, these were too salty for me, and I normally love the saltyness of green olives. Maybe I would have enjoyed them more if I had a creamy dip to go with them, to kind of mask some of the saltyness. The dough was pretty good though, nice and flakey. Ill make these again with a different olive (probably black ones, and probably stuffed with something, like a meat or cheese) just because the dough was really nice and was easy to make. Id even make the dough just for crackers or cheese straws, but id add more seasonings if I used it for that alone. Thanks for sharing

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