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
PASTRY WRAPPED OLIVES
What a different, fun appetizer! We enjoyed these served at room temp, so be sure to allow to let them cool entirely.
Provided by Charleen Borchers
Categories Other Snacks
Time 1h40m
Number Of Ingredients 8
Steps:
- 1. Have all ingredients room temperature. In the softened butter add the tobasco, and worstchester sauce, then the shredded cheese.Drain the olives in a strainer and set aside in a bowl.
- 2. Add salt & flour to cheese mixture. Make into a dough working all ingredients thoroughly.You can add cilantro at this time if desired.
- 3. Take aprox a tsp of the dough and make a ball. Flatten it in the palm of your hand and place an olive in the middle. Wrap the olive in the dough and make a ball again. Place on a greased cookie sheet. You can get 20 or so on a large cookie sheet. Place in 375* oven for aprox 30 min. or until tops start to get golden. You must keep an eye on them because you are using butter and this can burn easily . Remove from cookie sheet on a plate to cool and place in a tupperware container.
- 4. You can make these ahead of time and place in a bag in a freezer to bake at another time. Make sure to flower them before you put in the bag or they will stick together and be a mess when you thaw them. They keep 3 months in the freezer. This is a great thing to have on hand when people drop by. You can always have a nice appetizer handy at all times!
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 CHEESE PASTRY OLIVES
These delightful little finger foods will have your guests begging for the recipe; that is how I got it! Perfect for a cocktail party. Make sure you allow enough time for the olives to drain really well, so they don't come out soggy.
Provided by Gail K
Categories Potluck
Time 55m
Yield 30 pieces, 15 serving(s)
Number Of Ingredients 6
Steps:
- Well before you plan to serve, drain olives in colander.
- Mix flour and cayenne together.
- Blend butter and cheese together with a fork.
- Blend in flour mixture (I used a pastry blender, or you could use two knives).
- Add cold water, a teaspoon or so at a time, until a dough forms.
- Wrap a tablespoon or so of dough around each olive, and roll between palms; place on a cookie sheet.
- Bake at 400 degrees Fahrenheit for about 15 to 20 minutes, until golden brown.
- Serve warm.
- Hint: You can make these ahead according to the recipe and freeze. To reheat: place frozen olives on cookie sheet and bake about 10 minutes at 350 degrees Fahrenheit.
Nutrition Facts : Calories 59.3, Fat 4.1, SaturatedFat 2.6, Cholesterol 12, Sodium 60.6, Carbohydrate 3.3, Fiber 0.1, Sugar 0.1, Protein 2.3
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.
CHEESE-WRAPPED OLIVES (BOLLITAS)
These savory little appetizers are geared to please the olive-lover in the crowd. Can be frozen before baking. If doing so, place directly into oven from freezer and extend the baking time by just a few minutes. Recipe from a clipping, author unsourced.
Provided by skat5762
Categories Cheese
Time 1h
Yield 24 bollitas, 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- In bowl of food processor, combine cheese, butter, paprika/cayenne, and flour.
- Process until smooth.
- Take about 1 Tablespoon of crumbly dough and place in the palm of your hand.
- Place one of the olives in middle of dough.
- Cup your hand to begin fixing dough around olive.
- Roll between palms of hands until dough is smoothly wrapped around olive.
- Sometimes the dough gets a little crumbly, rolling faster helps a bit, and you can stick dough onto any'naked' areas and roll until smooth.
- Repeat until all olives have been wrapped.
- Place onto oiled baking sheet and bake for 15 minutes.
- Due to the amount of cheese in the batter, these will be rather greasy when they emerge from the oven.
- Remove from baking sheet and place between paper towels to remove grease.
- Serve with dipping sauce of choice (I used a mango salsa).
- Note: Upon making these recently, I discovered that the preferred method should be to freeze these on a baking tray for about 3-4 hours before baking. This allows the texture of the 'dough' to remain firm around the balls when baking. Of course if you don't have the time, they are still just as tasty the first way... the balls just don't hold up quite as well in the oven.
Nutrition Facts : Calories 131, Fat 8.3, SaturatedFat 5.2, Cholesterol 24.9, Sodium 117.5, Carbohydrate 8.2, Fiber 0.3, Sugar 0.1, Protein 5.8
BAKED GREEN OLIVES IN SPICY CHEESE PASTRY
GREAT appetizer. Sounds strange, but have never had any left-overs and many rave reviews at parties. When I'm on my last legs, THIS (and either Muffaletta or Monte Cristo sandwich) are what I want my last meal to consist of.
Provided by Pellerin
Categories Southwestern U.S.
Time 30m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Mix the cheese and flour, and then mix in the margarine and cayenne, working the dough with your hands if it seems dry. Form a log in plastic wrap and chill in fridge over night. You want this to be fairly dry and crumbly. Mold approximately 1 tablespoon dough around each olive. The warmth from you hands will help keep it together. Bake at 400° for about 20 minutes or until golden. Serve hot, warm, or cold. (I prefer them hot ;-).
Nutrition Facts : Calories 122.3, Fat 9, SaturatedFat 3.7, Cholesterol 13.9, Sodium 135.3, Carbohydrate 6.2, Fiber 0.2, Sugar 0.1, Protein 4.2
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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