Olive Cheese Balls
User Reviews
4.6
Olive Cheese Balls
Description
The Olive Cheese Balls recipe combines softened butter and sharp cheddar cheese with a small amount of flour and seasonings to create a firm, moist dough. Pimento-stuffed queen olives form the centers, giving each ball a briny, tangy bite surrounded by cheesy dough. The dough blends by hand after initially mixing with a wooden spoon to ensure even consistency.
The formed balls are flattened, wrapped around individual olives, and then rolled for a smooth outer texture. After chilling in the refrigerator for 1 to 2 hours, the balls are baked on an ungreased sheet at 400°F to develop a light golden crust without drying out. The paprika and black pepper add subtle spice notes, enhancing the overall flavor.
This recipe can be enjoyed warm or at room temperature as a snack or appetizer. Variations like substituting parmesan cheese and adding ranch seasoning provide alternative flavor profiles. The chilling step improves handling and final texture.
Original notes describe alternate versions using parmesan and ranch seasoning, which yield a drier dough but still mold well. These versions bake without chilling but maintain similar baking conditions and timing, offering flexible preparation options.
Ingredients
- 18 Queen olives stuffed with pimento
- ¼ cup unsalted butter at soft room temperature (but not melty
- 4 ounces cheddar cheese sharp, shredded
- ½ cup all-purpose flour divided
- ¼ teaspoon paprika
- ¼ teaspoon kosher salt Morton brand
- ¼ teaspoon black pepper
Instructions
- Drain olives and place them on a paper towel to dry.
- In a small bowl, combine butter and shredded sharp cheddar with a wooden spoon. Add flour, paprika, salt, and pepper. Mix as well as you can with the wooden spoon, and then finish by combining with your hands. It will turn into a moist, dense dough that you can easily form into a ball.
- Divide the large ball of dough into 18 smaller portions. I like to use a small 2-teaspoon scoop, tightly packed. Roll each portion into a ball and place it in the palm of one hand. With the thumb of your other hand, press the dough ball to flatten it. Place an olive in the center of the flattened dough and mold the dough up around the olive. Give it a gentle roll between your palms to finish. Place olive cheese balls two inches apart on an ungreased baking sheet. Cover tightly and refrigerate for 1 to 2 hours.
- Preheat oven to 400°F. Place chilled baking sheet in oven and bake for about 15 minutes, or until lightly browned. Let cool on the baking sheet for 5 to 10 minutes before serving. These are best when eaten while still warm. Serve with homemade buttermilk ranch if you like to dip!
Notes
- Ensure butter is softened but not melted for better dough consistency.
- Chill shaped balls for 1–2 hours before baking to help maintain shape and texture.
- Alternate version uses Parmesan cheese and ranch seasoning without chilling; bake directly for 15 minutes at 400°F.
- Place balls two inches apart on the baking sheet to avoid sticking during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18olive cheese balls
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 164kcal | 8% |
| Carbohydrates | 2g | 1% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 39mg | 13% |
| Sodium | 304mg | 13% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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