Best 12 Cheesy Olive Balls Recipes

OLIVE CHEESE BALLS

Steps:

• Drain olives and place them on a paper towel to dry.
• In a small bowl, combine butter and sharp cheddar with a wooden spoon. Add flour, paprika, kosher salt, and black pepper. Mix as well as you can with the wooden spoon, and then finish by combining with your hands. It will turn into a moist, dense dough that can easily be formed into a ball.
• With a small scoop, portion out 18 balls of tightly packed dough. My small scoop holds a little more than 2 teaspoons of dough when tightly packed. Roll each portion into a ball and place it in the palm of one hand. With the thumb of your other hand, press the dough ball to flatten it. Place an olive in the center of the flattened dough and mold the dough up around the olive. Give it a gently roll between your palms to finish. Place two inches apart on ungreased baking sheet - this 10" x 15" rimmed pan works perfectly. Cover and refrigerate for 1 to 2 hours.
• Heat oven to 400° F. Bake for about 15 minutes, until lightly browned. Let cool on pan for 5 to 10 minutes before serving. These are best when eaten while still warm. Serve with homemade buttermilk ranch if you like to dip!

OLIVE CHEESE BALLS

Steps:

• Lay the olives on a paper towel-lined plate and gently pat them dry.
• Slice a small piece of cream cheese about 1/4 inch thick and place 1 olive in the center of the slice. Wrap the cream cheese around the olive and roll it between your hands so it is completely covered and forms a smooth ball. Repeat until all of the olives are covered in cream cheese.
• Mix the walnuts and parsley in a bowl or shallow dish. Roll each ball in the mixture to completely coat. Refrigerate the coated olives, uncovered, until chilled, at least 1 hour. These can be made a day in advance.
• Slice in half before serving.

OLIVE CHEESE BALLS

Steps:

• 1. Preheat oven to 400 deg. Combine all ingredients except olives. Pinch off a small amount of dough and form into a 1-inch ball. Press an olive into the center of the dough ball. Wrap mixture around olive. Be sure the olive is completely covered. Place on an ungreased cookie sheet. Bake 10 - 12 minutes. These freeze well unbaked.

CHEESY OLIVE BALLS

Steps:

• 1. Preheat oven to 400 degrees. Lightly grease a cookie sheet and set aside.
• 2. Cream together butter and cheese.
• 3. Add flour and cayenne to creamed mixture. Knead with hands until smooth.
• 4. Take 1 teaspoon of dough, gently roll into a ball, flatten and wrap around an olive. Do this for all of the olives.
• 5. Place on prepared cookie sheet. Bake for 15 minutes or until golden brown.
• 6. Cool on wire rack
• 7. Keeps 1 week in an airtight container. Store in a cool place.

CHEDDAR AND OLIVE BALLS

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.

OLIVE-CHEESE BALLS

Steps:

• Stir together cheese and flour in large bowl. Stir in butter thoroughly. (If dough seems dry, work with hands.)
• Mold 1 teaspoon dough around each olive; shape into ball. Place 2 inches apart on ungreased cookie sheet. Cover and refrigerate at least 1 hour but no longer than 24 hours.
• Heat oven to 400°F. Bake 15 to 20 minutes or until light brown.

HOT CHEESE OLIVES

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.

OLIVE CHEESE BALLS

Steps:

• Place Cheddar cheese, flour, and butter in a food processor. Blend until cheese is finely ground and a crumbly dough forms.
• Wrap each olive with a piece of the cheesy dough, covering the olive completely. Place olive balls on a cookie sheet and freeze for 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C). Spread frozen olive balls on a baking sheet.
• Bake in the preheated oven until lightly browned, 15 to 20 minutes. Let cool for 5 minutes before serving. Eat with caution as olives will still be hot.

OLIVE CHEESE BALLS

Steps:

• Preheat oven to 400 degrees. In a medium bowl, combine cheese, butter, flour and cayenne with a fork until a dough-like form forms. Scoop up a tablespoon of the dough and enclose one olive with dough. Roll into a ball and place on baking sheet. Repeat process using up remaining dough. Sprinkle with paprika. Bake for 15 minutes or until golden. Serve warm.

OLIVE BALLS

Steps:

• Heat oven to 400°F.
• Stir together cheese, butter and Worcestershire sauce; stir in Bisquick mix until dough forms (work with hands if necessary). Pat olives completely dry on paper towel. Shape 1 teaspoon dough around each olive. Place about 1 inch apart on ungreased cookie sheet.
• Bake about 10 minutes or until light golden brown.

OLIVE CHEESE BALL

Steps:

• In a small bowl, beat cream cheese and butter until smooth. Stir in the olives and onions. Shape into a ball; roll in walnuts. Cover and refrigerate until serving. Serve with crackers.

CHEESE OLIVE BALLS

Steps:

• In a medium-size bowl, cream butter.
• Mix in flour, cheese, paprika, cumin, and hot sauce.
• Cover bowl and refrigerate at least an hour.
• Dry olives on paper towels.
• With a ball of cheese mixture that is close in size to the olive, flatten the cheese mixture in your palm, plop the olive in the center, work the mixture up around the olive, and then very gently roll it around between your palms.
• Make sure the cheese mixture completely seals in the olive.
• Repeat with remaining olives.
• Place the cheese-wrapped olives on a parchment-lined baking sheet and place in freezer until frozen. If you are planning to bake immediately, place in the freezer for about 15 minutes.
• Once frozen, you can store in resealable plastic bags in the freezer until you are read to bake them.
• Preheat oven to 400 degrees F.
• Prior to baking, remove olive from the freezer and allow to stand at room temperature for approximately 15 minute (while the oven is heating).
• Place olives on a baking sheet and bake for 15 minutes. Remove from oven and let cool to slightly warm.
• Serve at room temperature to slightly warm.