Recipe by none
"These are snazzy little appetizers that taste great hot or at room temperature, and they freeze well, too! If baking when frozen, reduce oven temperature to 350 degrees F (175 degrees C)."
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shredded Cheddar cheese
1 1/4 cups
pimento-stuffed green olives
These are always a hit. My family loves them. I do need to add a bit more butter to the dough. Warm, crusty, and salty. Who doesn't love that!!
dough is bland and dry
The trick is using a small ball and really pulling the dough around the ball.
I love these and they're so easy to make. My tip: don't chill the dough. I find it's so much easier to stretch it around the olive if I warm the dough in my hands slightly. Otherwise it's just too crumbly and appears to need more binder (like butter). With it warm it all comes together. I use small olives so they're just a bite or two each.
I found them best cooked from frozen with an extended bake time, I used old cheddar, paprika, hot sauce and worstershire. Used only enough dough to cover olives, sometimes I can make 48 with this recipe - I get rave reviews!
I made this recipe for my husbands retirement party. I took the advice of some and made them the day before with a liberal dash of cayenne. They were very well received and was asked repeatedly for the recipe. Personally, I liked them better hot but know one else seemed to mind them at room temp.
My mother always made these as Christmas when I was a kid. I started making them a few years ago...always get RAVE reviews. One person even said they were "the best thing he has ever put in his mouth." And his mother is an awesome cook. I do add a dash of cayenne. Even enjoyed by non-olive lovers.
I did grease the cookie sheet with Olive oil.
That was the only variation.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheddar Baked Olives
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 46
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