Hot Cheese Olives
Published Sept. 2, 2020
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8tablespoons (1 stick) unsalted butter, softened
- 8ounces (2 cups) grated extra-sharp Cheddar
- 1½cups unsifted all-purpose flour
- ⅛teaspoon kosher salt
- ¼teaspoon ground cayenne
- Dash of Worcestershire sauce
- 1large egg
- 50small pimento-stuffed cocktail olives, drained and patted dry
Nutritional analysis per serving (50 servings)
53 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 55 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
Private Notes
Comments
I've made this several times, always to raves. Once the dough is chilled, I roll it out, cut a square, settle the olive inside the square, and fold the square around the olive. Much easier than pinching and fussing and you can use a good sized olive, adjusting the size of the square to the size of the olive.
Martini optional? What is she thinking??
I have even frozen these before baking. They are great for last minute drop-in guests. Addictive!
Agree to a bit more Worcestershire and or cayenne. Good success adding a pinch of salt flakes to the top before baking.
Has anyone prepared th dough and freezed the dough only? Then defrosted the dough to prepare the finished olives and cook the same day? If one did this for how long could one keep the frozen dough?
I’ve lost track of the number of times I’ve made these. Yesterday I found leftover dough in my freezer from the last batch and can report that it thawed and warmed beautifully. Dough is very flexible and this works with any olive. Would be fantastic with a blue cheese or jalapeno stuffed variety.