Sesame Cheddar Olive Poppers

Total Time
55mins
Prep 40 mins
Cook 15 mins

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.

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F Beat grated cheese and butter together in a mixer or food processor, then stir in the flour and cayenne.
  2. 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.
  3. 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.
  4. 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.
Most Helpful

5 5

Great recipe! I've made these a few times now and they get requested often. They taste like olives wrapped in crispy cheese straws. Quick to make once you get the hang of it, too.

5 5

wow these are fabulous and I would be in trouble if left alone with a plate of them! my wonderful co-worker brought them in for a pot luck and I couldn't keep my hands out of the bowl. thank you for sharing!

I didn't have sharp cheddar so I used 4-cheese mexican blend - spread a bit, but still tasty. I added garlic powder to the flour. Tastes good without the olives, too.