These poppable appetizers are perfect for any holiday party you’re hosting. Serve them with ranch for dipping. To make them ahead, prep through Step 3, then transfer to an airtight container and freeze up to one month.
Preparation Details
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 2 hrs 15 mins
Servings: 36
Ingredients
- 1 cup shredded sharp Cheddar cheese
- 1/4 cup unsalted butter, softened
- 1/2 cup flour
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 36 small pimiento-stuffed green olives
- ranch dressing for serving
- cracked black black pepper, for garnish
Steps
- Combine cheese and butter in a food processor and process until mixed together. Add flour, paprika, and cayenne. Process just until dough comes together. Turn out dough and shape into a disc. Chill, covered, until slightly firm and easy to handle, about 30 minutes.
- Meanwhile, drain liquid from olives and spread out on paper towels to dry.(The olives should be completely dry before wrapping with dough.)
- Line a 10×15-inch rimmed baking sheet with parchment paper. Pinch off a piece of dough about the size of a walnut half. Flatten and wrap around an olive, enclosing completely. Roll to make a smooth ball. Place on the prepared baking sheet. Repeat with remaining dough and olives, spacing olive balls about 1 1/2 inches apart. Freeze until firm, at least 1 hour (and up to 1 month).
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake frozen cheese balls until lightly browned and dough is set, 15 to 18 minutes. Let cool 5 minutes. Serve with ranch and garnish with pepper.
