Subcribe to RSS feeds Join on Facebook Follow on Bloglovin Follow on Twitter Add to Circles Follow on Instagram Follow on Pinterest

Olive Poppers

In 30 for 30 so far ... free polls
Favorite so far ...
1 2 3 4 5   

... and it has been a while since I posted any recipes, and it is only because Me and Mr. have been trying watch what we eat and anything worth clicking pictures of is never really healthy. It is just how it is. But I was craving a little experiment in the Kitchen, hence I baked and then gave it away! Win-Win! [Yes! I am weird!]

Olive Poppers*
20 queen size pimiento stuffed olives
8 ounces Emmenthaler cheese, shredded
3/4 Cup all-purpose flour
1/4 Cup Butter
1/4 Teaspoon Cayenne Pepper
And if you are a non-vegetarian ...
Also, add 4 strips bacon, cooked. 

 1. Preheat over to 400˚F. Line a baking sheet with parchment paper. Drain the olives and wipe dry with paper towels. Set aside. 
2. Combine the Emmenthaler, flour, butter and cayenne pepper (...and bacon) in a food processor. Cover and process until the mixture is well combined, 10-15 seconds. Add 1 tablespoon water. Process until the dough just holds together when pinched between your fingers, about 10 seconds longer. Add 1 more table spoon water if needed, 1 teaspoon at a time, until the dough holds together. 
3. Wrap and enclose each drained olive with about 1 tablespoon dough. Place the coated olives on a prepared baking sheet. Bake until the olive balls are lightly browned, 15-20 minutes. Serve Warm or at room temperature. 
*Recipe modified from Great American Home Baking. 

Find me on Facebook.