Mama's Baked Olive Balls
Mama's Baked Olive Balls. Great party snack from the 1970s. Tootie has always loved this treat, and I have made it many times for get-togethers through the years. Don't get the really giant olives or you will never have enough dough to go around them.
Mama's Baked Olive Balls. Great party snack from the 1970s. Tootie has always loved this treat, and I have made it many times for get-togethers through the years. Don't get the really giant olives or you will never have enough dough to go around them.
- Carbohydrate 146.04215 g
- Cholesterol 481.325 mg
- Fat 168.79375 g
- Fiber 5.06250008940697 g
- Protein 76.6075 g
- Saturated Fat 106.261225 g
- Serving Size 1 1 Serving (527g)
- Sodium 1419.695 mg
- Sugar 140.979649910593 g
- Trans Fat 10.929805 g
- Calories 2407 calories
Step-by-step
- Mix together cheese, butter, and flour.
- Chill for a few minutes.
- Drain and dry the olives.
- Mold a piece of the cheese pastry around each olive and roll into a ball.
- Place on an ungreased baking sheet.
- Chill for about an hour.
- Take out of fridge and bake at 400 for 15 to 20 minutes.
Using colossal olives creates a severe dough deficit because the surface area exceeds the volume of the pastry mixture. Standard pimiento-stuffed green olives provide the correct structural balance, ensuring every single sphere remains fully sealed during the high-heat baking process. Chilling the combined butter, cheddar, and flour mixture for fifteen minutes firms the fats, making the sticky dough far easier to manipulate around slick surfaces.
- Thoroughly pat the drained olives with paper towels; excess brine creates steam pockets that rupture the surrounding cheese pastry at 400 degrees Fahrenheit.
- Substitute standard all-purpose flour with a 1:1 gluten-free baking blend if dietary restrictions demand it, though expect a slightly more crumbly dough consistency.
- Bake these appetizers on an ungreased baking sheet for 15 to 20 minutes until the exterior turns golden brown and the edges show bubbling cheese.
- Store leftover baked portions in an airtight container in the refrigerator for up to three days, then reheat them in a 350-degree oven for five minutes to restore crispness.
Transforming stale leftover batches into a savory crouton topping works exceptionally well when they are sliced in half and toasted again until brittle. Proper chilling before baking prevents the butter from melting too quickly in the oven, which keeps the pastry from spreading flat onto the pan.
