Cheese & Olive Balls
These baked cheese & olive balls wrap stuffed olives in a simple cheddar dough, then bake up golden for an easy retro party appetizer. They’re great for holidays, snack trays, and make-ahead entertaining.
Cheddar Cheese & Olive Balls
Ingredients
1/4 pound cheddar cheese1/4 cup butter, softened
1/4 teaspoon paprika
3/4 cup flour
36 to 40 stuffed olives drained
Preheat oven 375 degrees
Instructions
Grate cheese and allow to soften at room temperature. Combine cheese, butter and paprika. Mix into flour by hand until cheese disappears and mixture is smooth and yellow. Let stand at room temperature 15 minutes. Pinch off a small piece of dough. Flattened in palm of hand; bring edges together over stuff olive. Row gently to cover. Place on ungreased cookie sheet; chill 10 minutes in refrigerator, before baking. Delicious addition on Hor D'oeuvres tray or snacks with any and all beverages.
More recipes from the Central NY Community Cookbook: Browse All Recipes.
Cheese & Olive Balls FAQ
Can I make cheese & olive balls ahead of time?
Yes. Form the balls and refrigerate them before baking. Chilling also helps the dough hold its shape around the olives.
Do I need to drain the olives first?
Yes—drain the stuffed olives well so the dough sticks and the baked balls don’t turn soggy.
What kind of olives work best?
Stuffed green olives are the classic choice. Use the style you like best, but keep them well-drained.
Why chill the balls before baking?
A short chill firms the dough so it bakes up neatly and helps prevent the cheese dough from spreading too quickly.
How should I serve cheese & olive balls?
Serve warm or at room temperature on an hors d’oeuvres tray. They pair well with other finger foods and party snacks.