One of my favorite retro appetizer recipes! Olive poppers are the perfect one bite appetizer and they will disappear almost as soon as you place them on your snack table.
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Cheddar Olive Poppers
Course Appetizer
Servings 42 olive poppers
Ingredients
- 4 ounces sharp cheddar cheese, grated use block cheddar cheese, not pre-packaged shredded cheese
- 2 tablespoons butter, softened
- 1/2 cup all purpose flour
- 2 teaspoons Clark and Hopkins Chesapeake Bay Artisan Pepper Sauce
- 2 teaspoons Worcestershire sauce
- 5 teaspoons milk
- 42 pimento-stuffed green olives, small to medium size, drained and patted dry I use Mario Spanish olives for this recipe. Grocery store brand olives tend to be a bit mushy
- 1/3 cup sesame seeds (white, black or a combination of both) find black sesame seeds at Fresh Market in the Asian food section or in the Kroger spice section
Instructions
- Line baking sheet with parchment paper.
- Beat grated cheddar cheese and butter together in a mixer or food processor, then stir in the flour, pepper sauce and Worcestershire sauce.
- Add milk, one teaspoon at a time, until the dough is smooth.
- Roll out the dough on a floured surface. Cut dough into little squares, just enough to cover the olives.
- Press the dough around an olive, covering it well and rolling the dough into a ball with your palms. Repeat until all overs are covered with pastry dough.
- Mix together the sesame seeds in a small bowl; roll each ball in the seeds, then place them on the prepared baking sheet.
- Bake for 15 minutes. Watch carefully so they do not burn. Serve warm.
One Response
Becky, where can I get the Clark and Hopkins Chesapeake Bay pepper sauce?