Olive Cheese Balls

A retro appetizer that never goes out of style. Cheddar cheese mixed with flour and melted margarine into a savory dough, then molded around pimento-stuffed green olives, chilled, and baked at high heat until the cheese shell is golden and crispy with a warm, briny olive hiding inside.

The dough comes together fast but can feel dry at first. Working it with your hands is the way to go. The warmth from your palms softens the margarine and cheese, and the dough becomes pliable enough to mold around each olive. One teaspoon per olive is the right amount for complete coverage without being too thick.

Chilling for an hour before baking firms the dough so the balls hold their shape in the hot oven instead of flattening into puddles. These are built for make-ahead entertaining. Assemble them, chill or freeze, and bake when guests arrive.

Kitchen Tips

• Use sharp cheddar for more flavor. Mild cheddar can taste bland once baked.
• Make sure each olive is completely enclosed. Any gaps let cheese leak out and the olive dries up.
• Space them 2 inches apart on the sheet. They spread slightly during baking.
• Serve warm from the oven for the best texture. The cheese shell softens as it cools.

Variations

• Use jalapeño-stuffed olives or garlic-stuffed olives for a flavor twist.
• Add a pinch of cayenne or smoked paprika to the dough for a spicier version.
• Wrap the dough around cocktail sausages instead of olives for a pigs-in-blankets style appetizer.