This is an adaptation of a recipe from an early Pillsbury cookbook. It is a tasty hors d’oeuvre that my family has enjoyed many times. Makes 30 to 36, depending on the size of olives.
Ingredients
- 2 cups shredded cheddar cheese (about 8 ounces)
- 1/2 cup (4 ounces) salted butter, cold
- 1 1/4 cups all-purpose flour
- 1 teaspoon smoked paprika
- 1 pinch cayenne pepper
- 1 teaspoon kosher salt
- 1 jar pimento-stuffed green olives with brine, brine reserved
Directions
- Preheat an oven to 350 degrees F and place a sheet of parchment on a baking sheet.
- Grate the cheddar and the butter on a box grater.
- In a mixing bowl, stir together the flour, smoked paprika, cayenne and salt.
- Add the cheddar and butter and stir together until well combined.
- Stir in enough olive brine to make a dough, about 4 tablespoons. Knead lightly to form a ball.
- Place bowl in the refrigerator and chill until firm, about 15 minutes.
- When the dough is chilled, take 1-2 tablespoons, depending on size of olive, and make a flat circle. Form it around the olive until completely covered and then roll in your hands to make a ball.
- Place on the parchment-covered baking sheet. Keep covering olives with dough until all the dough is gone.
- Bake for 30-40 minutes until the olive balls are lightly browned.
- Serve warm or at room temperature.
Emily Rishel