BAKED CHEDDAR OLIVES
A classic retro-style party food. Stuffed olives are wrapped in a cheesy dough and baked until golden brown. Make extra as these go fast at parties!
Provided by ilyce
Time 29m
Yield 24 pcs
Number Of Ingredients 5
Steps:
- Drain olives and pat dry with towels. Combine cheese and butter in a bowl. Add flour and cayenne and blend until well mixed. Drop the dough by tablespoons onto wax paper and wrap or mold each piece of dough around an olive, covering it completely. Bake the wrapped olives on a baking sheet in the middle of a preheated 400 degrees F oven for 15 minutes or until golden. Serve warm. Recipe Source: 1969 Gourmet Magazine
Nutrition Facts :
BAKED CHEESE OLIVES
Rich cheese dough surrounds a savory olive. A great pick-up appetizer or snack. You can freeze the unbaked, dough-wrapped-olives and then bake them right out of the freezer, extending the baking time by a few minutes.
Provided by ANITAL
Categories Appetizers and Snacks Vegetable Olives
Time 30m
Yield 9
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a small mixing bowl, combine cheese and butter or margarine. Stir flour and cayenne pepper into the cheese and butter mixture. Blend well. Wrap a tablespoon of dough around each green olive. Arrange the wrapped olives on a cookie sheet.
- Bake for 15 minutes, or until golden brown.
Nutrition Facts : Calories 109.6 calories, Carbohydrate 5.7 g, Cholesterol 20 mg, Fat 8 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 4.4 g, Sodium 316.7 mg, Sugar 0.1 g
HOT CHEESE OLIVES
This is classic 1950s cocktail fare that, unlike the savory gelées and boiled ham canapés that are best forgotten, we still want to eat today. Just wrap cocktail olives in a simple Cheddar dough and bake until golden. Martini optional.
Provided by Julia Reed
Categories finger foods, appetizer
Time 1h15m
Yield 50 hors d'oeuvres
Number Of Ingredients 8
Steps:
- Heat the oven to 350 degrees. Beat the butter until creamy in a large mixing bowl, add the cheese and mix well. Stir in the flour, salt, cayenne and the Worcestershire and mix until smooth. Beat the egg with 2 tablespoons cold water. Add to the dough and mix just until incorporated. Refrigerate for 30 minutes.
- Remove the dough and flatten out a piece about the size of a walnut into a thin round. Place an olive on top and shape it around the olive, pinching to repair any breaks. Place it on an ungreased cookie sheet. Repeat with the remaining dough and olives. Bake until the dough sets, about 15 minutes. Serve hot.
Nutrition Facts : @context http, Calories 54, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 55 milligrams, Sugar 0 grams, TransFat 0 grams
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.
SESAME CHEDDAR OLIVE POPPERS
This recipe was published by Kathy Casey, who, I just discovered, got this recipe from the late caterer, Gretchen Mathers. Although I don't usually like green olives, I LOVED these. The surrounding cheesy-dough goes well with the tart olives. The recipe calls for them to be served hot, but they're good warm (and if you're lucky enough to have any refrigerated leftovers, they make a great late-night snack). I've assembled then frozen them, just baking them for a few extra minutes. They're a bit labor intensive at first, but once you get the hang of them, you can assemble more than 50 in less than an hour. Smaller olives work best. I've doubled the recipe, but even that many will disappear quickly at a party, so I'll triple it next time I take them to a potluck. If you don't like sharp cheddar, medium works well - I've even substituted mild cheddar when I knew I had guests who disliked harsh cheese.
Provided by TigerJo
Categories Vegetable
Time 55m
Yield 24 poppers, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F Beat grated cheese and butter together in a mixer or food processor, then stir in the flour and cayenne.
- Shape dough into a log shape, and slice into exactly how many olives you have. After a making a few, you will get a feel for how much dough you need for each olive.
- Use the thumb of one hand to press each piece of dough into a flat pancake, then press the dough around an olive, covering it well and rolling the dough into a ball with your palms.
- Place sesame seeds in a small bowl; roll each ball in the seeds, then place on an ungreased cookie sheet; bake for 15 minutes; serve hot.
BAKED CHEDDAR OLIVES
Make and share this Baked Cheddar Olives recipe from Food.com.
Provided by Dancer
Categories Cheese
Time 35m
Yield 24 appetizers
Number Of Ingredients 5
Steps:
- Drain olives and pat dry with towels.
- Combine cheese and butter in a bowl.
- Add flour and cayenne and blend until well mixed.
- Drop the dough by tablespoons onto wax paper and wrap or mold each piece of dough around an olive, covering it completely.
- Bake the wrapped olives on a baking sheet in the middle of a preheated 400 degree oven for 15 minutes or until golden.
- Serve warm.
Nutrition Facts : Calories 37, Fat 2.5, SaturatedFat 1.6, Cholesterol 7.5, Sodium 29.4, Carbohydrate 2, Fiber 0.1, Protein 1.4
CHEDDAR-OLIVE BREAD
Make and share this Cheddar-Olive Bread recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Breads
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix the cheese, olives, and mayonnaise together.
- Spread on the cut surface of the French Bread, which has been sliced horizontally.
- Bake at 350 degrees F for 20 to 30 minutes, then slice into thick slices and serve hot.
Nutrition Facts : Calories 741.5, Fat 24, SaturatedFat 13.1, Cholesterol 59.3, Sodium 1447, Carbohydrate 97.6, Fiber 4.6, Sugar 4.7, Protein 34.3
OLIVE CHEESE MELTS
A scrumptious olive and cheese mixture melted on English muffins.
Provided by Kim McLarty
Categories Appetizers and Snacks Vegetable Olives
Time 15m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium-size mixing bowl, combine olives, green onions, Cheddar cheese, curry powder, mayonnaise, and salt. Mix well.
- Spread mixture on English muffins. Cut the English muffins into fourths. Note: If you want to freeze these, now is the time! Arrange the muffin pieces on a cookie sheet.
- Bake at 400 degrees F (200 degrees C) for 10 minutes.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 13.7 g, Cholesterol 13.7 mg, Fat 10.4 g, Fiber 1.4 g, Protein 5.3 g, SaturatedFat 3.4 g, Sodium 376.6 mg, Sugar 1.2 g
CHEDDAR-OLIVE BALLS
A family favorite forever, we put piles of them made with small olives in the freezer raw to bake throughout the holidays, and serve them on a tray with those ruffled toothpicks.
Provided by Wendy0
Categories Cheese
Time 45m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Mix cheese and butter well.
- Sift in next 5 ingredients and combine into a dough.
- Take a small ball of dough and flatten with your hand to wrap around and cover an olive. You want to seal in the olive completely with a thin layer, but not too thin. Try a tablespoon or so to start, and see how it works with the size olives you use.
- Bake at 400 for 10-15 minutes.
Nutrition Facts : Calories 111.9, Fat 9.2, SaturatedFat 4.7, Cholesterol 20.1, Sodium 355.1, Carbohydrate 4.7, Fiber 0.7, Sugar 0.2, Protein 3.1
HOT CHEDDAR-OLIVE BREAD
This bread is a great appetizer or wonderful with a hot bowl of soup.
Provided by Amy Brolsma
Categories Appetizers and Snacks Vegetable Olives
Time 25m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a bowl, mix the Cheddar cheese, creamy salad dressing, onion, and chili powder. Spread each bread half with an equal amount of the mixture, and top each half with equal amounts olives. Close halves, and cut the loaf into 12 slices. Wrap loaf in aluminum foil.
- Bake 10 to 15 minutes in the preheated oven, until cheese is melted.
Nutrition Facts : Calories 163.1 calories, Carbohydrate 22.2 g, Cholesterol 11.6 mg, Fat 5.2 g, Fiber 1 g, Protein 6.8 g, SaturatedFat 2.4 g, Sodium 350.3 mg, Sugar 1.8 g
CHEDDAR AND OLIVE BALLS
I based this recipe on one from a famous Virginia colonial tavern, but I've had much better success with this one than the one published in their cookbook. It's great for parties, picnics, or potlucks. It will also freeze well (uncooked) for quick prep anytime!
Provided by MHAMMOND
Categories Appetizers and Snacks Vegetable Olives
Time 1h10m
Yield 45
Number Of Ingredients 5
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.
Nutrition Facts : Calories 82.5 calories, Carbohydrate 3.7 g, Cholesterol 17.6 mg, Fat 6.2 g, Fiber 0.2 g, Protein 3.4 g, SaturatedFat 3.4 g, Sodium 181.3 mg
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