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Olive-Cheese Balls

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Olive-Cheese Balls
  • Prep 30 min
  • Total 1 hr 50 min
  • Servings 48
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These tasty four-ingredient morsels continue to be a party favorite!
By Betty Crocker Kitchens
Updated Jul 30, 2018

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
Make With
Make With
Gold Medal Flour

Steps

  • 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 400°F. Bake 15 to 20 minutes or until light brown.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Add flavor pizzazz by using shredded pizza- or herb-flavored, pepper Jack or aged Swiss cheese instead of the Cheddar.

Nutrition

55 Calories, 4 g Total Fat, 2 g Protein, 3 g Total Carbohydrate

Nutrition Facts

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