These tasty four-ingredient morsels continue to be a party favorite!
cups shredded sharp natural Cheddar cheese (8 ounces)
cups Gold Medal™ all-purpose flour
cup butter or margarine, melted
small pimiento-stuffed olives, drained and patted dry
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 400ºF. Bake 15 to 20 minutes or until light brown.
To make ahead, place unbaked olive-cheese balls on ungreased cookie sheet. Freeze at least 2 hours until firm. Place balls in plastic freezer bags. Seal, label and freeze up to 3 months. Heat oven to 400ºF. Place cheese balls 2 inches apart on ungreased cookie sheet. Bake about 20 minutes or until hot.
Add flavor pizzazz by using shredded pizza- or herb-flavored, pepper Jack or aged Swiss cheese instead of the Cheddar.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- 5 mg
- 130 mg
- Total Carbohydrate
- 3 g
- Dietary Fiber
- 2 g
- Vitamin A
- Vitamin C
Exchanges:1/2 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.