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"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
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.
The trick is using a small ball and really pulling the dough around the ball.
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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