Olive Bacon And Cheddar Rolls Recipes

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OLIVE, BACON AND CHEDDAR ROLLS



Olive, Bacon and Cheddar Rolls image

Cheesy bacon dinner rolls that are both tasty and filling and are made quickly in just 40 minutes!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 12

Number Of Ingredients 7

12 purchased round soft smooth-topped dinner rolls (about 1 to 1 1/2 oz each)*
8 slices bacon
1/4 cup chopped ripe olives, drained (from 4 1/4-oz can)
1/4 cup finely chopped pimiento-stuffed olives (about 16 olives)
4 medium green onions, finely chopped (1/4 cup)
1/4 cup mayonnaise or salad dressing
1 cup finely shredded Cheddar cheese (4 oz)

Steps:

  • Heat oven to 350°F. In each roll, cut a pocket from the top down to within 1/2 inch from each side, cutting almost to but not through the bottom; set aside.
  • Line bacon rack or microwavable plate with microwavable paper towels; place bacon on rack. Cover with paper towel. Microwave on High 4 to 6 minutes or until bacon is crisp. Crumble bacon when it is cool enough to handle.
  • In small bowl, mix bacon, olives, onions, mayonnaise and 1/2 cup of the cheese. Fill each pocket with 1 heaping tablespoon bacon mixture. On ungreased cookie sheet, place rolls; sprinkle each roll with 2 teaspoons cheese. Bake 14 to 16 minutes or until filling is hot.

Nutrition Facts : Calories 200, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 4 g, ServingSize 1 Roll, Sodium 390 mg, Sugar 2 g, TransFat 0 g

OLIVE, BACON, & CHEESE BREAD RECIPE - (4.2/5)



Olive, Bacon, & Cheese Bread Recipe - (4.2/5) image

Provided by ukiahgal67

Number Of Ingredients 13

5fluid ounces5 fluid ounces (15cl) of white wine
3 1/3fluid ounces3 1/3 fluid ounces (10cl) olive oil
44 eggs
1/2teaspoon1/2 teaspoon salt
2 1/2cup2 1/2 cup (250g) all-purpose flour
1teaspoon1 teaspoon of baking powder (about 5g)
5-ounces5-ounces (150g) grated Emmenthal or cheddar
1large1 large onion
3.5-ounces3.5-ounces (100g) bacon
7-ounces7-ounces (200g) city ham
3.5-ounces3.5-ounces (100g) black olives
3.5-ounces3.5-ounces (100g) green olives
2tablespoons2 tablespoons chopped parsley

Steps:

  • NOTE: City ham is the already cooked ham and is sold as "ready to serve". Buy it still on the bone, because it's better! If you don't want to bring back the whole ham at home, ask your butcher to slice it off for you. In a large bowl, whisk together the wine, oil, eggs, and salt. Separately, mix the flour and baking powder, sift and stir into the liquid preparation. Chop the onion finely and sautee in a skillet with a bit of olive oil or butter. Add the bacon to onions and cook for a few minutes then keep aside. Take care of draining the mixture to avoid a soggy dough. Slice the olives and parsley then cut the ham. Add all ingredients and grated cheese to the basic preparation and mix. Pour into a buttered pan. Bake in the oven for 1 hour at 360°F (180°C).

CHEDDAR AND OLIVE BALLS



Cheddar and Olive Balls image

I based this recipe on one from a famous Virginia colonial tavern, but I've had much better success with this one than the one published in their cookbook. It's great for parties, picnics, or potlucks. It will also freeze well (uncooked) for quick prep anytime!

Provided by MHAMMOND

Categories     Appetizers and Snacks     Vegetable     Olives

Time 1h10m

Yield 45

Number Of Ingredients 5

18 ½ ounces extra sharp Cheddar cheese, shredded
½ cup butter, softened
½ teaspoon paprika
1 ½ cups all-purpose flour
45 pitted green olives

Steps:

  • Allow cheese to sit out until it is at room temperature. In a large bowl, mix together the cheese, butter and paprika using a pastry blender. Gradually mix in flour, first using the pastry blender, then using your hands. Mix until the dough pulls together. It should form a solid ball with a smooth appearance, but have a crumbly texture when pulled apart. If dough appears too dry, add more shredded cheese.
  • Preheat the oven to 375 degrees F (190 degrees C). Pinch off a small piece of dough, and cover an olive with it. Roll gently between your palms to smooth and seal the olive inside the ball. Place onto an ungreased cookie sheet and repeat with remaining dough and olives. Place the tray of covered olives into the refrigerator for 10 minutes to firm up.
  • Bake for 20 to 25 minutes in the preheated oven, or until browned. Serve hot or at room temperature.

Nutrition Facts : Calories 82.5 calories, Carbohydrate 3.7 g, Cholesterol 17.6 mg, Fat 6.2 g, Fiber 0.2 g, Protein 3.4 g, SaturatedFat 3.4 g, Sodium 181.3 mg

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