Lunch: Cheese Olivettes Recipe | MyRecipes

Recipe by Ann Taylor Pittman From the Kitchen of…Alice Eldridge Summerville, Office Manager Alice describes these little bites as cheese straws with an olive stuffed inside. They were a special treat reserved for holidays and for whenever her parents hos

Ingredients

1 1/2 tablespoons butter, softened
1 1/2 tablespoons canola oil
3 ounces 2% reduced-fat extra-sharp cheddar cheese (such as Cracker Barrel), finely shredded (about 3/4 cup)
2 ounces whole-wheat pastry flour (about 1/2 cup)
1/4 teaspoon ground red pepper
24 pimiento-stuffed manzanilla olives

Instructions

Preheat oven to 400 °.
Place first 3 ingredients in a medium bowl. Beat with a mixer at medium speed for 1 1/2 minutes or until smooth.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and pepper in a medium bowl. Add flour mixture to cheese mixture; beat at low speed just until combined (dough will be slightly crumbly).
Pat olives dry. Shape 1 teaspoon dough into a ball; flatten. Place 1 olive in center, working dough around olive until covered. Roll between palms until round and smooth. Place on a parchment-lined baking sheet. Repeat procedure with remaining dough and olives to form 24 olivettes. Bake at 400 ° for 15 minutes or until lightly browned on bottom. Cool slightly. Serve warm or at room temperature.

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