Best Cheddar Olives Recipes

BAKED CHEDDAR OLIVES

Steps:

• In a bowl combine the Cheddar and the butter, add the flour and the cayenne, and blend the dough until it is combined well. Drop the dough by tablespoons onto wax paper and wrap or mold each tablespoon around each of the olives, covering each olive completely. Bake the wrapped olives on a baking sheet in the middle of a preheated 400°F. oven for 15 minutes, or until the pastry is golden, and serve them warm.

CHEDDAR BAKED OLIVES

Steps:

• Mix Cheddar cheese and flour together in a bowl. Stir in butter, cover, and refrigerate 1 hour, or more.
• Heat oven to 400 degrees F (200 degrees C).
• Form chilled dough into small balls, pressing a deep hole in the center using your thumb. Stuff each ball with an olive, and seal completely.
• Bake in the preheated oven 15 to 20 minutes until golden brown, watching carefully and turning as needed to prevent bottoms from burning.

CREAM CHEESE SALSA DIP W/ CHEDDAR & OLIVES

Steps:

• Spread cream cheese evenly in the bottom of a casserole dish with a butter knife.
• Pour salsa over cream cheese.
• Sprinkle cheese over salsa.
• Layer olives over cheese.
• Serve with tortilla chips.

BAKED CHEDDAR OLIVES

Steps:

• 1. Drain olives and pat dry with towel.
• 2. Combine cheese and butter in a bowl. Add flour and cayenne and blend until well mixed. I do finely shred my cheddar cheese from a block of cheese. I don't use the pre-shredded cheese.
• 3. If your dough seems to crumble add a Tablespoon or two of milk or water to get it to wrap around the olive better.
• 4. Drop the dough by tablespoons onto wax paper and wrap or mold each piece of dough around an olive, covering completely.
• 5. Bake the wrapped olives on a baking sheet in the center rack of a preheated 400 degree oven for 15 mintues or until golden brown. Serve warm.

BAKED CHEDDAR OLIVES

Steps:

• 1. Drain olives and pat dry with towels.
• 2. Combine cheese and butter in a bowl.
• 3. Add flour and cayenne and blend until well mixed.
• 4. Drop the dough by tablespoons onto wax paper and wrap or mold each piece of dough around an olive, covering it completely.
• 5. Bake the wrapped olives on a baking sheet in the middle of a preheated 400 degree oven for 15 minutes or until golden.
• 6. Serve warm.

CHEDDAR WRAPPED OLIVES

Steps:

• 1. Spread olives on dish towel and roll around to dry. Pulse flour, paprika, pepper, and cayenne in food processor until combined, about 3 pulses. Add cheddar and butter and pulse until mixture resembles coarse crumbs, about 12 pulses. Add egg, water, and Worcestershire and process until dough ball forms, about 20 seconds. 2. Working with 2 teaspoons dough and 1 olive at a time, pat dough into 2-inch circle; place olive in center of dough; form dough around olive; and roll cheddar olive between your hands to make uniform ball. Place cheddar olives on large platter, cover tightly with plastic wrap, and refrigerate for 1 hour or up to 24 hours (or freeze to bake later). 3. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Space cheddar olives evenly on prepared sheets. Bake until bottoms are well browned and tops are golden, 16 to 18 minutes (if baking from frozen, increase cooking time to about 25 minutes), switching and rotating sheets halfway through baking. Transfer cheddar olives to wire rack and let cool for about 30 minutes before serving.

CHEDDAR OLIVES

Steps:

• 1. Spread olives on dish towel and roll around to dry. Pulse flour, paprika, pepper, and cayenne in food ­processor until combined, about 3 pulses. Add cheddar and butter and pulse until mixture resembles coarse crumbs, about 12 pulses. Add egg, water, and Worcestershire and process until dough ball forms, about 20 seconds. 2. Working with 2 teaspoons dough and 1 olive at a time, pat dough into 2-inch circle; place olive in center of dough; form dough around olive; and roll cheddar olive between your hands to make uniform ball. Place cheddar olives on large platter, cover tightly with plastic wrap, and refrigerate for 1 hour or up to 24 hours (or freeze to bake later). 3. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Space cheddar olives evenly on prepared sheets. Bake until bottoms are well browned and tops are golden, 16 to 18 minutes (if baking from frozen, increase cooking time to about 25 minutes), switching and rotating sheets halfway through baking. Transfer cheddar olives to wire rack and let cool for about 30 minutes before serving.