Olive-Cheese Balls

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

  • Prep Time 30 min
  • Total Time 1 hr 50 min
  • Servings 48

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

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