Cheddar Olive Balls

By á-41022

dairygoodness.ca

August 30, 2013

Ingredients

• 1 cup (250 mL) cheddar cheese, grated
• 4 tbsp (60 mL) butter, softened
• 1/2 cup (125 mL) flour
• 2 tbsp (30 mL) water
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) paprika
• 24 pimento-stuffed green olives, drained

Details

Servings 24
Adapted from keyingredient.com

Preparation

Step 1

Directions

Mix the cheese into the butter, then stir in the flour, water, salt and paprika to combine thoroughly.

Using about a teaspoon per olive, flatten the dough into a disk and wrap around an olive, pinching to seal completely.

Set on a baking sheet and continue with the remaining olives. At this point, the olive balls can be kept refrigerated until just before serving.

About 20 minutes before serving, heat oven to 400oF (200oC). Bake olive balls until golden and the pastry is cooked, about 15 minutes. Serve warm.

Mix the cheese into the butter, then stir in the flour, water, salt and paprika to combine thoroughly.

Using about a teaspoon per olive, flatten the dough into a disk and wrap around an olive, pinching to seal completely.

Set on a baking sheet and continue with the remaining olives. At this point, the olive balls can be kept refrigerated until just before serving.

About 20 minutes before serving, heat oven to 400oF (200oC). Bake olive balls until golden and the pastry is cooked, about 15 minutes. Serve warm.
I would use black olives rather than green/pimento olives.