Olive Filled Rolls Recipes

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OLIVE CHEESE BALLS



Olive Cheese Balls image

Flaky, tender, cheesy dough surrounds a warm and salty-juicy olive. A fun and easy baked appetizer recipe, perfect for entertaining!

Provided by Brenda | A Farmgirl's Dabbles

Categories     Appetizers

Time 45m

Number Of Ingredients 7

18 queen olives stuffed with pimento
1/4 c. unsalted butter, at very soft room temperature (but not melty)
4 oz. Crystal Farms® Shredded Sharp Cheddar
1/2 c. + 1 T. all-purpose flour
1/4 tsp. paprika
1/4 tsp. kosher salt
1/4 tsp. black pepper

Steps:

  • Drain olives and place them on a paper towel to dry.
  • In a small bowl, combine butter and sharp cheddar with a wooden spoon. Add flour, paprika, kosher salt, and black pepper. Mix as well as you can with the wooden spoon, and then finish by combining with your hands. It will turn into a moist, dense dough that can easily be formed into a ball.
  • With a small scoop, portion out 18 balls of tightly packed dough. My small scoop holds a little more than 2 teaspoons of dough when tightly packed. Roll each portion into a ball and place it in the palm of one hand. With the thumb of your other hand, press the dough ball to flatten it. Place an olive in the center of the flattened dough and mold the dough up around the olive. Give it a gently roll between your palms to finish. Place two inches apart on ungreased baking sheet - this 10" x 15" rimmed pan works perfectly. Cover and refrigerate for 1 to 2 hours.
  • Heat oven to 400° F. Bake for about 15 minutes, until lightly browned. Let cool on pan for 5 to 10 minutes before serving. These are best when eaten while still warm. Serve with homemade buttermilk ranch if you like to dip!

Nutrition Facts : Calories 164 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 39 milligrams cholesterol, Fat 15 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 304 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

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

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