Olive-Cheese Balls

Olive-Cheese Balls

These tasty four-ingredient morsels continue to be a party favorite!

Prep Time

30

Minutes

Total Time

1:50

Hr:Mins

Makes

4

dozen

2
cups shredded sharp natural Cheddar cheese (8 ounces)
1 1/4
cups Gold Medal® all-purpose flour
1/2
cup butter or margarine, melted
48
small pimiento-stuffed olives, drained and patted dry
  1. Stir together cheese and flour in large bowl. Stir in butter thoroughly. (If dough seems dry, work with hands.)
  2. 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.
  3. Heat oven to 400ºF. Bake 15 to 20 minutes or until light brown.
Makes 4 dozen appetizers
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead Tip
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.
Substitution
Add flavor pizzazz by using shredded pizza- or herb-flavored, pepper Jack or aged Swiss cheese instead of the Cheddar.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 55
    • (Calories from Fat 35 ),
  • Total Fat 4 g
    • (Saturated Fat 1 g,),
  • Cholesterol 5 mg;
  • Sodium 130 mg;
  • Total Carbohydrate 3 g
    • (Dietary Fiber 0g,
  • Protein 2 g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Vegetable;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.