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Cheddar and Olive Balls

SUBMITTED BY: MHAMMOND PHOTO BY: Breanne Sanders

"I based this recipe on one from a famous Virginia colonial tavern, but I've had much better success with this one than the one published in their cookbook. It's great for parties, picnics, or potlucks. It will also freeze well (uncooked) for quick prep anytime!"

RECIPE RATING:

Read Reviews (43)

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PREP TIME	40 Min
COOK TIME	30 Min
READY IN	1 Hr 10 Min
Original recipe yield 45 olive balls

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

18 1/2 ounces extra sharp Cheddar cheese, shredded
1/2 cup butter, softened
1/2 teaspoon paprika
1 1/2 cups all-purpose flour
45 pitted green olives

What to Drink?
	Sparkling wine
	Ciroc Champagne Cosmo

DIRECTIONS

Allow cheese to sit out until it is at room temperature. In a large bowl, mix together the cheese, butter and paprika using a pastry blender. Gradually mix in flour, first using the pastry blender, then using your hands. 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 appears too dry, add more shredded cheese.
Preheat the oven to 375 degrees F (190 degrees C). 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 in the preheated oven, or until browned. Serve hot or at room temperature.

FOOTNOTES

Freezing
Roll dough around olives, and place in an airtight container, separating the olive balls with layers of waxed paper. To bake, do not thaw and place on an ungreased baking sheet. Bake for 25 minutes.

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REVIEWS

Reviewed on Jan. 25, 2004 by PRUDY67

I took these to a party and everyone (who liked olives in the first place) really enjoyed... MORE

Reviewed on Dec. 28, 2003 by JO IN ARLINGTON

I made this for alittle get together last night. I did add a few dashes of Tabasco. Everyone... MORE

Reviewed on Jan. 25, 2004 by MBATMT

These are wonderful going by the recipe exactly. For a variation and a real kid pleaser - do... MORE

Reviewed on Jan. 25, 2004 by JAYNEO

Sorry, but I have to say it. This is going to seem harsh and I know that we all have our own... MORE

Reviewed on Jun. 26, 2003 by IBNATIVE

I used the largest jalepeno-stuffed olives I could find and made a half-batch. I also tried... MORE

Reviewed on Jan. 25, 2004 by BABSKITCHEN

I couldn't stop eating these once they came out of the oven! Fabulous! They are a little... MORE

Reviewed on Jan. 25, 2004 by SLSWINSTON

I made this for Thanksgiving and everyone loved it!! I used 5 different kinds of cheese. ... MORE

Reviewed on Jan. 25, 2004 by Heather

Made these for a family event, and they were a hit (even with me, and I'm not an olive-lover).... MORE

Reviewed on Mar. 10, 2003 by CAJUNTOAST

I was in a pinch for some party food so I made these. I baked a few today and froze the rest... MORE

Reviewed on Dec. 11, 2003 by JULIE RINK

These are delicious! I couldn't bake them fast enough at our christmas party. I made them the... MORE

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