10 Reviews of Cheesy Olive appetizers

From: Bergy

On Oct 29, 2006

Yours is the third recipe for covered stuffed olives that I have tried and it is perfect! I cut the recipe back to 1/4 of the original posted using 1/2 cup cheddar cheese,1/8 cup butter, 1/4 cup flour. 1/4 tsp hot paprika and 8 jumbo garlic stuffed olives. I dried them well so the dough would adhere. Used my mini food chopper to mix the dough. They were in the freezer for 2 hours. Because they were large they took 22 minutes in the oven. They turned crispy on the outside when they had cooled for 10 minutes. This is a "head of the list" to do again Thanks Stewie for a super appetizer

From: Graymare47 # 252632

On Aug 25, 2008

I found, these were better if they cooled a bit, made the coating a bit crunchier. They were pretty easy to make. I used up some other grated cheeses (Taco blend and Swiss) I had, and they were great!! They were well accepted!!

From: riffraff

On May 13, 2002

The only problem I had with this recipe was my fault. I tried to used margerine instead of butter. Bad idea. This is not the one to cut the fat on. They melted into puddles. Tasted okay but looked kind of funny. I will make again the right way.

From: Kerr(ie)bear

On Feb 29, 2004

Tastey! I should have let them bake a few extra minutes, I think. They were a bit soft right out of the oven. But my kids loved them and I did too.

From: smoke alarm jr

On Mar 6, 2004

I can't rate this for I substituted 1 1/2 cups of mozzarella, 1/2 cup of freshly grated parmesan for the cheddar, and used half regular green olives, and half large, green, garlice stuffed olives! The results were beautifully puffed up appetizers. Only two of the these flattened out on the pan probably due to the fact that it was the bottom of the bowl! These were fun to eat and if I ever try them I again I would try the cheddar cheese. =)

From: kikisushko

On Aug 28, 2002

they were okay. I took them to a dinner party in which I had to bring an appetizer...

From: Chef Suz in Bekond

On Feb 15, 2007

Used this for a Valentine app. my DH loved them. This is a keeper. Very easy to prepare.

From: KellyMae

On Mar 10, 2009

I was not wowed by these. Perhaps its because I used regular bottled pimento stuffed olives. Reduced the recipe by 1/4th and it made 17 balls. Erred in my dividing and had to add more butter, which I melted. Used a pastry cutter to combine and cut grated cheddar into flour mixture. Baked at 400 in a toaster oven for 15mins, slightly browned and crispy. I might try these again with a better quality olive.

From: Sealy

On Feb 9, 2007

okay, that the nutrition facts says that this recipe is 5% fat has got to be wrong. IS it? Who cares, it's worth it anyways! I'd eat a whole celery heart to make up for it!

From: Chef #272300

On Dec 3, 2006

This was a unique appetizer. Great either hot or room temp. I increased the baking time by at least 10 min because I was waiting for them to get golden brown, but they never did. Using your hands to mix the dough was the easiest, I think. This recipe will stay in my collection!