Cheese olive puffs are an easy appetizer recipe you'll love to make for parties. A short list of ingredients that come together with lots of big flavor, this retro cheese appetizer is a real crowd-pleaser.
112gramssalted or unsalted butter, softened4 oz or 1 stick
196gramsextra sharp cheddar cheese7 oz or about 2 cups
40small, green, pimento-stuffed olives
Instructions
Whisk together the flour, paprika, and pepper.
Set aside.
Using a box grater, shred the cheddar cheese. Set aside.
Drain the olives on paper towels and blot well them until they are dry.
In a large bowl using a hand mixer or in the bowl of your stand mixer fitted with the paddle attachment, beat the butter until creamy.
Add the shredded cheese to the butter and beat until fairly well-combined.
With the mixer off, dump in the flour mixture, and mix on low speed until you get a uniformly orange dough. This will take about 1-2 minutes. Scrape the bowl as necessary.
If baking all the puffs at once, line 2 half-sheet pans with parchment paper. If making to freeze for later, you'll only need one lined baking sheet. (See Notes below)
Pinch off a piece of dough that's about 2 teaspoons. If weighing, shoot for 9.8-10 grams or .35-.40 ounces.
Holding the piece of dough in the palm of your hand, make an indention in the center with your finger.
Place an olive in the indention and then wrap the dough around it, pinching it shut. Then roll the ball into a nice round and place on the baking sheet. Continue until you've used all the dough.
Refrigerate the puffs while you preheat your oven to 400F. Place oven racks in the upper and lower thirds of the oven.
When your oven is hot, bake the trays for 15 minutes, rotating the pans and swapping racks after about 10 minutes.
Remove to paper towels to drain for a minute and then serve hot. You can also allow them to come to room temperature and reheat later to serve.
Notes
To Freeze
If you are freezing the dough, place the filled puffs close together on one baking sheet. Freeze for 2 hours, and then place in zip-top freezer bags.
Press out all the air before freezing for up to three months.
To Bake From Frozen
Remove the dough from the freezer and place about 2" apart on a parchment-lined sheet.
Let the dough sit at room temperature while you heat the oven to 400F, and then bake for 15-16 minutes until set and golden brown.
If only baking 1 sheet, bake on the middle rack.
Storing
Store in the fridge, tightly covered, for 4-5 days. Reheat at 325F for 5 minutes.You can also heat in the microwave for a few seconds, but note they will be less crisp.