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.
🫒 Savory Cheese Olive Puffs
A classic, crowd-pleasing appetizer featuring tangy pimento-stuffed olives wrapped in a rich, buttery cheddar pastry dough with a hint of paprika.
Preheat your oven to 375°F. Grate the cheddar cheese and allow it to sit and soften slightly at room temperature.
In a mixing bowl, thoroughly combine the grated cheese, softened butter, and paprika.
Work this cheese mixture smoothly into the flour by hand until it forms a uniform, yellow dough. Let it rest on the counter for 15 minutes at room temperature.
Pinch off a small, uniform piece of dough and flatten it gently in your palm. Place one drained, stuffed olive in the center, wrap the dough completely around it, and roll smoothly between your hands to cover entirely.
Arrange the covered olives evenly onto an ungreased cookie sheet and chill in the refrigerator for 10 minutes prior to baking.
Bake at 375°F until the pastry is cooked through and lightly golden brown. Serve warm.
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.
