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READY IN ABOUT 1¼ hrs

Cheddar and Olive Balls

Read Reviews (58)

"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!" — MHAMMOND

Ingredients Edit and Save

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All about Paprika

Measuring All-Purpose Flour

Original recipe makes 45 olive balls Change Servings

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

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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.

Kitchen-Friendly View

PREP 40 mins
COOK 30 mins
READY IN 1 hr 10 mins

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 More Reviews

Most Helpful Positive Review

Jan 25, 2004

I took these to a party and everyone (who liked olives in the first place) really enjoyed them. I should have made/taken more. I added a few dashes of worchestershire and used cayenne instead of paprika. (I like things spicy!) I made them the day before and froze them and I don't know if that's the trick, but mine came out perfectly round with none of the "slipping" mentioned by others. Oh, as written, the dough was a little dry, so I added some of the juice/brine from the jar. Yum!

—PRUDY67

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Most Helpful Critical Review

Jan 25, 2004

Sorry, but I have to say it. This is going to seem harsh and I know that we all have our own tastes. I wanted something different for our Superbowl party. But, I thought I'd better test it the day before. My husband and I both tried one and they were horrible. I tried to save them by just adding diced jalepenos and losing the olives. I made them into cheese crackers. It was to no avail. I threw away alot of ingredients and the recipe. I was not about to serve this to my guests.

—JAYNEO

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68 Ratings

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Jan 25, 2004

These are wonderful going by the recipe exactly. For a variation and a real kid pleaser - do not wipe the olives dry before wrapping in Cheese dough. While baking, the cheese mixture slides off a little and has a wonderful sun flower appearance that is lacey, crunchy cheese surrounding the olive. Discovered this by accident! Be sure to bake on parchment paper and they slide right off.

—rowdy

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Dec 28, 2003

I made this for alittle get together last night. I did add a few dashes of Tabasco. Everyone really enjoyed them. But watch out, the olives take awhile to cool...be careful on your first bite!

—JO IN ARLINGTON

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Jun 26, 2003

I used the largest jalepeno-stuffed olives I could find and made a half-batch. I also tried using meatballs, instead of olives, but it got a little dry. I served them at a party and they were the first thing to disappear.

—IBNATIVE

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Jan 25, 2004

I couldn't stop eating these once they came out of the oven! Fabulous! They are a little time consuming so I would recommend making them up in advance and freezing as recommended, especially if you are the one having the party. I made them and baked them a day in advance for a Thanksgiving get-together and they were a little dry the next day, especially after storing in a cooler to keep them fresh while travelling. They did, however, reheat nicely at 250º for about 10 mins. and tasted nearly as good as the day before.

—BABSKITCHEN

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Jan 25, 2004

I made this for Thanksgiving and everyone loved it!! I used 5 different kinds of cheese. Yellow sharp cheddar, white cheddar, monterary jack, american and mozzarella.

—SLSWINSTON

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Dec 29, 2010

PLEASE change this recipe (cheddar and olive balls) from 18 1/2 oz of cheese! It should be 8 oz cheese. I made it according to 18 1/2 and I'm looking at a big cheese blob on my tray! I looked at other recipes and I realized yours must be an error.

—laura durnin

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Nutrition

Calories
83 kcal
4%

Carbohydrates
3.7 g
1%

Cholesterol
18 mg
6%

Fat
6.2 g
10%

Fiber
0.2 g
< 1%

Protein
3.4 g
7%

Sodium
181 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cheddar and Olive Balls

Serving Size: 1/45 of a recipe
Servings Per Recipe: 45
Amount Per Serving
Calories: 83
Calories from Fat: 56

% Daily Value *
Total Fat 6.2g 10 %
Saturated Fat 3.4g 17 %
Cholesterol 18mg 6 %
Sodium 181mg 7 %
** Potassium 8mg < 1 %
Total Carbohydrates 3.7g 1 %
Dietary Fiber 0.2g < 1 %
Protein 3.4g 7 %
Sugars 0g
** Vitamin A 5 %
Vitamin C < 1 %
Calcium 11 %
Iron 3 %
** Thiamin 3 %
** Niacin 3 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.