Impress your guests with this easy to make yet insanely delicious two-bite spicy Warm Cheddar Jalapeno Olives appetizer.
From now until January 2nd, its all about the holidays. And when I think about the holidays I think about family, friends, and FOOD! One of my favorite things to eat this time of year are fabulous appetizers and all the different holiday parties. This appetizer, my friends, is going to knock your socks off. Who woulda thought wrapping a spicy stuffed green olive in delectable cheese pastry would be so incredibly delicious? Pure genius, I tell you.
This recipe starts with the olives. Not just any olive. They need to be darn good olives. As soon as I saw the spicy jalapeno stuffed olives, I knew exactly what I wanted to do with them.
This recipe starts by drying your olives. The pastry won’t stick well if its wet, so pat those babies dry. I like to pulse the dough mixture in the food processor so that its evenly mixed. Its similar to pie dough with the added goodness of sharp cheddar and parmesan, but its not as fragile, so its really hard to mess this one up folks.
Then, you divide the dough evenly between all of your stuffed olives and you wrap them up in cute little balls. Bake them in a hot oven and the wonderful smells that flow out of your oven will make your mouth water.
Seriously, if you think these look good, they taste about a million times better. Did you know that I didn’t even like olives until I was pregnant with my oldest child? Now I’m basically overwhelmed with nostalgia every time I enjoy a delicious olive because it makes me think back to those days. Am I the only one who has a special memory tied with every type of food out there?
Whether you’re looking for a new easy-to-make two bite appetizer to serve at a party or you just have a craving for something spicy and delicious, I guarantee you will absolutely love these wrapped olives!
Warm Cheddar Jalapeno Olives
- 1 10 ounce jar jalapeno stuffed olives
- 4 ounces about 1 cup sharp cheddar, shredded
- 2 ounces about 1/2 cup parmesan, shredded
- 1 cup all purpose flour
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon white pepper
- 4 tablespoons half a stick butter, softened
- Drain olives. Reserve liquid if you'd like to make a spicy dirty martini, otherwise discard. Lay olives out on a towel and then use a separate towel or paper towel to give them a gentle squeeze to dry them off.
- Use a food processor to pulse cheeses with flour and spices. I used the processor to shred the cheese too. Add the softened butter and pulse to combine.
- Transfer the dough mixture to a bowl and squeeze together. Add one teaspoon of water at a time to dough, then use hands to mix together. Continue to add water and mix until dough forms a ball without crumbling. Be careful not to add too much water (I probably added about 4 teaspoons).
- Divide the dough evenly so that you have the same amount for each olive (the amount of dough worked out perfectly for my 25 olives). Smash each portion of dough in between your hands to form a flat disk and then use that flattened dough to fully wrap your olive.
- At this point, you can freeze them for later, or you can cook them up.
- Set wrapped olives on a nonstick or parchment lined baking sheet and bake in preheated 400 degree F oven until golden brown, about 15-20 minutes.
- Serve them hot and watch them disappear!