"You can prepare these cheese puffs stuffed with olives and freeze them (in an airtight container) for up to two weeks before baking, if you'd like!" — Jean
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shredded Cheddar cheese
1 (5 ounce) jar
pitted green olives
The last time I made these I only used 6 tablespoons of butter. If the dough is too dry, add a teaspoon at a time of cold water until dough is to your liking. Be sure to pat dry the olives to remove as much liquid from them as possible. This helps when they sit for a while so they don't get too 'doughy'. I also added about 1/4 teaspoon of garlic powder to the flour before mixing in the butter and cheese. I like the taste the garlic adds to this recipe.
Easy to make, boyfriend loved them, but although they tasted good (nice mix with the olives), I found them way too greasy. Maybe next time use a lighter cheese? Less butter?
This recipe is AWESOME!!! I have alt. it a bit by leaving out the olives and it is super!!!!! Loved by all in my family!
This is a great, simple recipe. But we also used sliced ham inside, which was a nice twist!
This is definetely a keeper! Watch the size of the balls they do expand when baking!
Instead of using 1/2 a cup of butter, I used 1/3 of a cup. I also didn't use the olives, and baked them as tiny patties on a hot pizza stone. They turned out nice and crisp, and not at all greasy. My cheese loving husband thinks there needs to be more cheese, but I thought they made a yummy cheese cracker.
I thought these were way to greasy. I will not make these again.
These are fantastic! I could have eaten the whole pan.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheese Puff Appetizers
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 139
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