Ingredients
-
1
-
2
-
1/2
-
1/8
-
24
-
-
-
-
-
-
-
-
-
-
Directions
Baked Cheddar Olives, , I have made these before and at my first try I thought I did something wrong because the dough wasn’t really a dough more like struesel BUT the trick is to let the warmth of your hands melt the butter and soften the cheese As you squish and squash it together, it will form a dough – though not as tough as a pie crust – that you work into discs between your fingers and diaper the olive in Put the cheddar coated olives in the freezer for about 15 minutes, THEN bake them till they’re browning Labor intensive perhaps, but tasty and a special treat for the holidays!, These tasted wonderful, but didn’t stay together at all The dough isn’t really doughy It’s impossible to stick to the olives and I dried my olives very well After one batch baked, I tried adding a little extra butter to the dough, but still no luck As soon as you moved them off of the baking sheet, they fell apart The dough needs something else; egg, maybe?
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Steps
|
1
Done
|
Drain Olives and Pat Dry With Towels. |
|
2
Done
|
Combine Cheese and Butter in a Bowl. |
|
3
Done
|
Add Flour and Cayenne and Blend Until Well Mixed. |
|
4
Done
|
Drop the Dough by Tablespoons Onto Wax Paper and Wrap or Mold Each Piece of Dough Around an Olive, Covering It Completely. |
|
5
Done
|
Bake the Wrapped Olives on a Baking Sheet in the Middle of a Preheated 400 Degree Oven For 15 Minutes or Until Golden. |
|
6
Done
|
Serve Warm. |
