Best Cheesy Olive Balls Recipes

OLIVE CHEESE BALLS

Steps:

• Drain olives and place them on a paper towel to dry.
• In a small bowl, combine butter and sharp cheddar with a wooden spoon. Add flour, paprika, kosher salt, and black 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 can easily be formed into a ball.
• With a small scoop, portion out 18 balls of tightly packed dough. My small scoop holds a little more than 2 teaspoons of dough when 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 gently roll between your palms to finish. Place two inches apart on ungreased baking sheet - this 10" x 15" rimmed pan works perfectly. Cover and refrigerate for 1 to 2 hours.
• Heat oven to 400° F. Bake for about 15 minutes, until lightly browned. Let cool on pan 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!

OLIVE CHEESE BALLS

Steps:

• Preheat oven to 400°F.
• Mix cheese and flour together.
• Mix in margarine. Work with hand if it seems dry.
• Mold 1 teaspoon of dough around each olive.
• Shape into a ball.
• Place on ungreased cookie sheet.
• Cover and refrigerate at least 1 hour.
• Bake until set, 15 to 20 minutes.

CHEESE OLIVE BALLS

Steps:

• In a medium-size bowl, cream butter.
• Mix in flour, cheese, paprika, cumin, and hot sauce.
• Cover bowl and refrigerate at least an hour.
• Dry olives on paper towels.
• With a ball of cheese mixture that is close in size to the olive, flatten the cheese mixture in your palm, plop the olive in the center, work the mixture up around the olive, and then very gently roll it around between your palms.
• Make sure the cheese mixture completely seals in the olive.
• Repeat with remaining olives.
• Place the cheese-wrapped olives on a parchment-lined baking sheet and place in freezer until frozen. If you are planning to bake immediately, place in the freezer for about 15 minutes.
• Once frozen, you can store in resealable plastic bags in the freezer until you are read to bake them.
• Preheat oven to 400 degrees F.
• Prior to baking, remove olive from the freezer and allow to stand at room temperature for approximately 15 minute (while the oven is heating).
• Place olives on a baking sheet and bake for 15 minutes. Remove from oven and let cool to slightly warm.
• Serve at room temperature to slightly warm.

OLIVE-CHEESE BALLS

Steps:

• Stir together cheese and flour in large bowl. Stir in butter thoroughly. (If dough seems dry, work with hands.)
• Mold 1 teaspoon dough around each olive; shape into ball. Place 2 inches apart on ungreased cookie sheet. Cover and refrigerate at least 1 hour but no longer than 24 hours.
• Heat oven to 400°F. Bake 15 to 20 minutes or until light brown.

OLIVE CHEESE BALLS

Steps:

• Preheat oven to 400 degrees. In a medium bowl, combine cheese, butter, flour and cayenne with a fork until a dough-like form forms. Scoop up a tablespoon of the dough and enclose one olive with dough. Roll into a ball and place on baking sheet. Repeat process using up remaining dough. Sprinkle with paprika. Bake for 15 minutes or until golden. Serve warm.

CHEESY OLIVE BALLS

Steps:

• 1. Preheat oven to 400 degrees. Lightly grease a cookie sheet and set aside.
• 2. Cream together butter and cheese.
• 3. Add flour and cayenne to creamed mixture. Knead with hands until smooth.
• 4. Take 1 teaspoon of dough, gently roll into a ball, flatten and wrap around an olive. Do this for all of the olives.
• 5. Place on prepared cookie sheet. Bake for 15 minutes or until golden brown.
• 6. Cool on wire rack
• 7. Keeps 1 week in an airtight container. Store in a cool place.

OLIVE CHEESE BALLS

Steps:

• Mix the cheese, flour and butter like pie crust.
• Shape into balls smaller than walnuts.
• Press an olive into the center of each, covering completely.
• Bake 10-15 minutes at 400 degrees.
• Serve as finger food.
• Makes 30.
• Can be frozen before baking.
• Best served warm.

CHEDDAR AND OLIVE BALLS

Steps:

• Allow cheese to sit out until it is at room temperature. In a large bowl, mix together the cheese, butter and paprika using a pastry blender. Gradually mix in flour, first using the pastry blender, then using your hands. Mix until the dough pulls together. It should form a solid ball with a smooth appearance, but have a crumbly texture when pulled apart. If dough appears too dry, add more shredded cheese.
• Preheat the oven to 375 degrees F (190 degrees C). Pinch off a small piece of dough, and cover an olive with it. Roll gently between your palms to smooth and seal the olive inside the ball. Place onto an ungreased cookie sheet and repeat with remaining dough and olives. Place the tray of covered olives into the refrigerator for 10 minutes to firm up.
• Bake for 20 to 25 minutes in the preheated oven, or until browned. Serve hot or at room temperature.