Cheese-Wrapped Olives (Bollitas)

From: rosslare

On Aug 16, 2009

Tasty morsels! I added 1/4 teaspoon salt to dough and a pinch of chili flakes. I froze mine prior to baking and they turned out just like in the picture.

From: Mistress of Tea

On Dec 28, 2007

These were a little fussy to make and mine looked nothing like the picture, but they sure tasted good and the fam loved them!! Thanks!!

From: Fairy Nuff

On Aug 28, 2005

Delicious!!! I made these ten days ago, froze them on a baking sheet then bagged them. I did add a tablespoon of milk to the dough - I probably won't add the milk next time. Once the dough is in the palm of your hand it "warms" and becomes pliable. I bought some huge pimento stuffed green olives to make this dish - and oh boy they were delicious. This is a real keeper recipe - something to make and have in the freezer when unexpected guests drop in, or, for a lovely Sunday snack. I served hommus (hommous, homus whatever) with these. They were great hot, yummy warm....but they shined when they were cold. Thank you for something different and tasty!!!

From: deb k

On Nov 5, 2006

I love this recipe but only one person was eating them with the jalapeno's and he was sweating. The rest of the bunch picked the jalapeno's out. I think next time I make them, I will try them with a different type of olive for the picky palate types. A wonderful recipe that wants you to try all the stuffed olives they have on the grocery shelf just to see what they taste like. What a fantastic appetizer for the holidays! I added a little of the olive brine to the dough because it felt a little dry and it was wonderful. (I might have added a little too much flour, but the brine added a wonderful flavor) Great recipes... thank you so much!