Hot Cheese Olives Recipes

Steps:

• Heat the oven to 350 degrees. Beat the butter until creamy in a large mixing bowl, add the cheese and mix well. Stir in the flour, salt, cayenne and the Worcestershire and mix until smooth. Beat the egg with 2 tablespoons cold water. Add to the dough and mix just until incorporated. Refrigerate for 30 minutes.
• Remove the dough and flatten out a piece about the size of a walnut into a thin round. Place an olive on top and shape it around the olive, pinching to repair any breaks. Place it on an ungreased cookie sheet. Repeat with the remaining dough and olives. Bake until the dough sets, about 15 minutes. Serve hot.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a small mixing bowl, combine cheese and butter or margarine. Stir flour and cayenne pepper into the cheese and butter mixture. Blend well. Wrap a tablespoon of dough around each green olive. Arrange the wrapped olives on a cookie sheet.
• Bake for 15 minutes, or until golden brown.

Steps:

• Preheat oven to 350. Beat butter until creamy in a large bowl. Add cheese and mix well. Stir in flour, salt, cayenne and work until smooth. Beat egg with 2 tablespoons cold water, add to dough and mix until just incorporated. Refrigerate 30 minutes. Remove dough and flatten out a piece about the size of a walnut into a thin round. Place an olive on top and shape the cough around the olive, pinching to repair breaks. Place on ungreased cookie sheet. Repeat with remaining dough and olives. Bake until dough sets, 10 to 15 minutes. Serve hot. Note: Roll dough into balls and press flat with the bottom of a small glass, then fold in olives. Goes faster.

Steps:

• Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs and toss to combine.
• Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.

Steps:

• In a large bowl, dissolve yeast from hot roll mix in warm water. Add the egg, butter, cheese and poppy seeds. Add flour from mix; blend well. Press into a greased 15x10x1-in. baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. Combine topping ingredients; spread over dough. , Bake at 400° for 20-25 minutes or until golden brown. Cut into squares; serve warm.

Steps:

• Mix all ingredients well.
• Place in shallow oven proof dish.
• Bake at 350 degrees for 20 minutes.
• Serve hot with crackers or grilled breads.

Steps:

• Preheat the oven to 400°F.
• To make dough, blend the cheese with the butter. Stir in the flour, salt, and paprika. Mix well.
• Wrap 1 teaspoon of dough around each olive overlapping completely.
• Bake until light brown, 12 to 15 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, mix the Cheddar cheese, creamy salad dressing, onion, and chili powder. Spread each bread half with an equal amount of the mixture, and top each half with equal amounts olives. Close halves, and cut the loaf into 12 slices. Wrap loaf in aluminum foil.
• Bake 10 to 15 minutes in the preheated oven, until cheese is melted.

Steps:

• Combine the cheese, olives and onion. Spread over muffin halves. Broil 4 in. from the heat for 5 minutes or until the cheese is melted. Serve immediately.