Cheese & Olive Balls Recipe
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.
Ingredients
- 1/4 lb cheddar cheese
- 1/4 cup butter, softened
- 1/4 tsp paprika
- 3/4 cup flour
- 36 to 40 stuffed olives, drained
Instructions
- Preheat oven to 375°F.
- Grate the cheddar cheese and let it soften at room temperature.
- Combine cheese, softened butter, and paprika.
- Work the cheese mixture into the flour by hand until smooth and yellow. Let stand 15 minutes at room temperature.
- Pinch off a small piece of dough, flatten in your palm, wrap around one stuffed olive, and roll gently to cover.
- Place on an ungreased cookie sheet and chill 10 minutes before baking.
- Bake at 375°F until lightly golden.
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.