Go Back

Cheddar Olive Poppers

Print Recipe Pin Recipe
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.