Cheese Wrapped Olives
February 20, 2012
Categories: Snacks, Dairy, Cheese, Cheddar, Fruit, Appetizers, Cooking For A Crowd, Easy/Beginner Cooking, Make-Ahead, Pantry/Shelf, Baby Shower, Entertaining, Game/Sports Day, New Years, Oven Bake, Refrigerator, Diabetic, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Vegetarian, Make it from scratch, Flour, Olives more
"These are a nice change from the standard crackers, and can easily be made ahead to be popped in the oven when your guests arrive. Delicious spread with cream cheese (top with an olive slice), or just eaten plain."
- Serving Size: 1 (64.1 g)
- Calories 26.2
- Total Fat - 1 g
- Saturated Fat - 0.2 g
- Cholesterol - 0.4 mg
- Sodium - 13.7 mg
- Total Carbohydrate - 3.8 g
- Dietary Fiber - 0.7 g
- Sugars - 2.5 g
- Protein - 1 g
- Calcium - 15.2 mg
- Iron - 0.3 mg
- Vitamin C - 14.4 mg
- Thiamin - 0 mg
Place flour in a large bowl; cut in shortening with a pastry blender or two knives until mixture resembles cornmeal.
Stir in grated cheese and cayenne pepper.
Sprinkle with ice water and knead into a ball.
Divide dough into quarters; roll each quarter out to form a 8x2-inch strip.
Place 9 olives lengthwise down the center of each strip; fold edges of dough around olives to form a roll.
Wrap each roll tightly in plastic wrap, and refrigerate at least 3 hours.
Preheat oven to 375F.
Cut each roll into 1/4-inch slices; place on ungreased baking sheet.
Bake for 10 minutes or until golden.
Tips & Variations
No special items needed.