Derby Party Olive Cheese Balls

# Components:

→ Cheese Dough

01 - 1 cup (120 g) all-purpose flour

02 - 2 cups (200 g) sharp cheddar cheese, shredded

03 - 1/2 cup (115 g) unsalted butter, softened

04 - 1/4 tsp cayenne pepper (optional)

05 - 1/2 tsp smoked paprika

06 - 1/4 tsp salt

→ Filling

07 - 24 large green olives, pitted (such as Spanish Manzanilla)

→ Assembly

08 - 24 appetizer-sized skewers or toothpicks

# Directions:

01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

02 - In a medium bowl, combine flour, cheddar cheese, butter, cayenne (if using), paprika, and salt. Mix with your hands until a soft dough forms.

03 - Pat dough into a rough rectangle and cut into 24 even pieces (about 1 tablespoon each).

04 - Flatten each piece of dough in your palm, place one olive in the center, and wrap the dough around to seal it completely. Roll into balls.

05 - Arrange balls on the prepared baking sheet. Optionally, chill for 10 minutes for neater results.

06 - Bake for 16–18 minutes until golden and firm. Let cool for 5 minutes.

07 - Thread each warm cheese ball onto a skewer or toothpick. Serve immediately, warm or at room temperature.

# Expert Advice:

01 -

You get a burst of tangy cheese and briny olive in one perfect party bite—no awkward cracker juggling.
After making them once, I realized how guests practically hover to snag them off the tray.

02 -

Once, I learned the hard way: if the dough isn’t sealed tight around the olive, the cheese will ooze out and you’ll have a crispy mess instead of a neat ball.
Chilling the dough balls before baking makes a surprisingly big difference in keeping them round and flaky.

03 -