Prep 20 mins
Cook 15 mins
- 1 cup cheddar cheese, grated
- 2 tablespoons unsalted butter, softened
- 1⁄2 cup flour
- 1⁄8 teaspoon cayenne pepper
- 24 pimento stuffed olives (a 3.1 oz. jar)
- 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.
These are absolutely delicious BUT labor intensive! The dough is difficult to hold together and wrap around the olives. Kinda like making a pie crust. I was only able to make 16 not 24. Not sure if it was worth all the effort. Wish there was an easier way. but mmmmmmmmmmm......good.
I have made these before and at my first try I thought I did something wrong because the dough wasn't really a dough...more like struesel. BUT the trick is to let the warmth of your hands melt the butter and soften the cheese. As you squish and squash it together, it will form a dough - though not as tough as a pie crust - that you work into discs between your fingers and diaper the olive in. Put the cheddar coated olives in the freezer for about 15 minutes, THEN bake them till they're browning. Labor intensive perhaps, but tasty and a special treat for the holidays!
These tasted wonderful, but didn't stay together at all. The "dough" isn't really doughy. It's impossible to stick to the olives...and I dried my olives very well. After one batch baked, I tried adding a little extra butter to the dough, but still no luck. As soon as you moved them off of the baking sheet, they fell apart. The "dough" needs something else; egg, maybe?