Cheesy olive balls are crispy on the outside, tender and melty inside, with a briny green olive tucked into every bite. They make the perfect party snack, savory appetizer, or fun finger food—served warm or cold.
Ingredients (Makes about 20 balls)
1 ½ cups shredded sharp cheddar cheese (about 6 oz)
¾ cup all-purpose flour
1 Tbsp unsalted butter, softened
1 tsp sweet paprika
20 green olives stuffed with pimento
1–2 tsp cold water (only if needed)
2 Tbsp melted butter (for brushing, optional)
Instructions
Preheat oven to 400 °F (200 °C). Line a baking sheet with parchment paper.
Make the dough:
In a bowl, mix shredded cheddar, flour, 1 Tbsp butter, and paprika until crumbly. Use your hands to knead it into a dough. If it feels too dry, add cold water a teaspoon at a time.
Shape the balls:
Take a tablespoon of dough and flatten it slightly in your hand. Place one stuffed olive in the center and wrap the dough around it to form a smooth ball. Repeat with all the olives.
Bake:
Place balls on the prepared baking sheet. Brush with melted butter if desired for extra color. Bake for 15 minutes, or until golden brown.
Serve:
Serve warm for melty centers or let them cool—they’re just as good at room temperature.
Variations
- Swap cheddar with gouda or pepper jack for a twist.
- Add a pinch of cayenne for a spicy version.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a low oven.
