Cheddar and Olive Balls

Recipe View 30 mins Allow the shredded Cheddar cheese to sit at room temperature for at least 30 minutes to soften. (30 minutes)

Recipe View 5 mins Preheat your oven to 375 degrees F (190 degrees C). Ensure a rack is positioned in the center of the oven. (5 minutes)

Recipe View 10 mins In a large bowl, combine the softened Cheddar cheese, softened butter, and paprika. Use a pastry blender or your fingertips to cut the butter into the cheese until the mixture resembles coarse crumbs. (10 minutes)

Recipe View 10 mins Gradually add the flour, mixing with the pastry blender or your hands until a dough forms. The dough should be solid and smooth, but slightly crumbly when pulled apart. If the dough seems too dry, add a little more shredded cheese, a tablespoon at a time, until it comes together. (10 minutes)

Recipe View 20 mins Pinch off a small amount of dough (about 1 tablespoon) and flatten it slightly in your palm. Place one pitted green olive in the center and wrap the dough around it, ensuring the olive is completely sealed. Roll gently between your palms to create a smooth ball. (20 minutes)

Recipe View 5 mins Place the olive balls onto an ungreased baking sheet, leaving a little space between each one. (5 minutes)

Recipe View 10 mins Cover the baking sheet with plastic wrap and refrigerate the olive balls for at least 10 minutes to help them firm up. This will prevent them from spreading too much during baking. (10 minutes)

Recipe View 25 mins Bake in the preheated oven for 20 to 25 minutes, or until the olive balls are golden brown. (25 minutes)

Recipe View Remove from the oven and let cool slightly on the baking sheet before serving. Serve warm or at room temperature.