Olive Cheese Appetizers Recipe - Allrecipes.com
  • READY IN 25 mins

Olive Cheese Appetizers

Recipe by  

"A baked appetizer made of an olive wrapped in a scrumptious cheese mixture. It is an easy appetizer and always a favorite."

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Ingredients Edit and Save

Original recipe makes 7 servings Change Servings
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  • PREP

    10 mins
  • COOK

    15 mins
  • READY IN

    25 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  2. Mix the cheese, butter, flour, and paprika together using an electric mixer or food processor. Take tablespoon-size pieces of the dough and one olive per tablespoon of dough. Roll the dough around the olive, so that the olive in completely enclosed in the center of the dough. Arrange the olive and cheese balls on the prepared baking sheet.
  3. Bake for 15 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Aug 24, 2006

My cheese balls turned-out perfectly, but I made these changes: Substituted olives for small cocktail sausages, cut into thirds. Used cayenne pepper, instead of paprika, adjusting the heat to your preference. Used parchment paper, and do not overcook-adjust time according to your oven-mine was 20 minutes cooking time. I put toothpicks in each one and they were very impressive on a platter and delicious. I made some them ahead of time and froze them in a zip-lock bag, after refrigerating them for several hours to prevent them from sticking together in the bag. I allowed the frozen ones to sit out before baking about 30 minutes before baking, otherwise they can be dry. This is my favorite snack for my family, and they like a large pecan inside the ball, instead of an olive or sausage to change it up. I put a few drops of food color in the dough to mix them up: Red food color for hot with cayenne and sausages....Green for olives...Yellow for pecans....Looks pretty for buffet table. I used Kraft Shreddered sharp cheddar cheese only for the best flavor. JUst experiment, but too much flour will make them dry. The pan does not need to be greased, and using parchment paper makes an easy clean-up possible. The heat from sausages, tabasco, or cayenne pepper picks it up, and you can always omit the heat for those who can't eat it. The food coloring of the dough allows everyone to choose their preference.Enjoy!

 
Most Helpful Critical Review
Jan 25, 2004

I'm not sure if I did something wrong but I made these and no one liked them except the dog. They were dry and all you really tasted was the cheese.

 

21 Ratings

Jan 25, 2004

This is a good recipe, but to make it great...use cayenne pepper instead of paprika and green olives instead of black. It's very easy and very tasty!

 
Jan 25, 2004

This sounds very similar to a recipe my mother made every Christmas. She made the cheese "dough" with the Kraft Old English cheese spread in the little glass jar instead of cheddar, and added a pinch of cayenne pepper. She used the whole, green spanish olives instead of black olives. These have a little bit of a kick to them and they always go FAST, so double the recipe!

 
Mar 16, 2005

Yum. This is so straight forward to make and always popular. I did substitute green olives for black, and cayenne pepper instead of paprika as well.

 
Dec 11, 2006

This was terrible.. I couldnt even finish the bite. My kids gaged. Made these for a party and it let me down, tasted so aweful that I wouldn't take them.. SKIP THIS RECIPE

 
Jan 25, 2004

I was a bit disappointed because in the oven these do not retain their shape. In fact,they end up flat with a round bump in the middle and I don't have to tell you which part of the female anatomy they resemble. Very greasy and floury, too. My dog loved the scraps I didn't eat.

 
Jan 03, 2005

My family loves these! We are huge olive fans and I was looking for a way to change them up a bit. My only tip is to use real butter and not the newer soft baking butter, they lose their form a bit with the baking butter.

 

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Nutrition

  • Calories
  • 340 kcal
  • 17%
  • Carbohydrates
  • 15.8 g
  • 5%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 26.7 g
  • 41%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 10.3 g
  • 21%
  • Sodium
  • 507 mg
  • 20%

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

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