Olive-Cheese Balls

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

By Betty Crocker Kitchens

July 30, 2018

Ingredients

cups shredded sharp natural Cheddar cheese (8 ounces)

1 1/4

cups Gold Medal™ all-purpose flour

1/2

cup butter or margarine, melted

small pimiento-stuffed olives, drained and patted dry

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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.

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.