Derby Party Olive Cheese Balls (Print version)

Bite-sized cheddar dough balls stuffed with green olives, baked until golden and served on skewers for easy party bites.

# What you’ll need:

→ Cheese Dough

01 - 1 cup (120 g) all-purpose flour
02 - 2 cups (200 g) sharp cheddar cheese, shredded
03 - 1/2 cup (115 g) unsalted butter, softened
04 - 1/4 tsp cayenne pepper (optional)
05 - 1/2 tsp smoked paprika
06 - 1/4 tsp salt

→ Filling

07 - 24 large green olives, pitted (such as Spanish Manzanilla)

→ Assembly

08 - 24 appetizer-sized skewers or toothpicks

# Steps:

01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - In a medium bowl, combine flour, cheddar cheese, butter, cayenne (if using), paprika, and salt. Mix with your hands until a soft dough forms.
03 - Pat dough into a rough rectangle and cut into 24 even pieces (about 1 tablespoon each).
04 - Flatten each piece of dough in your palm, place one olive in the center, and wrap the dough around to seal it completely. Roll into balls.
05 - Arrange balls on the prepared baking sheet. Optionally, chill for 10 minutes for neater results.
06 - Bake for 16–18 minutes until golden and firm. Let cool for 5 minutes.
07 - Thread each warm cheese ball onto a skewer or toothpick. Serve immediately, warm or at room temperature.

# Cooking tips:

01 -
  • Your secret weapon for parties: these disappear even faster than they bake.
  • They're both classic and surprising, with the smoky cheese crust hiding a zesty olive center.
02 -
  • If you rush and don’t fully seal the dough around the olives, cheese leaks out and you lose half the magic.
  • Chilling the dough balls actually gives a tidier, puffier end result than skipping this step.
03 -
  • The cheese is fond of clumping—work quickly, and don’t overmix once the dough just comes together.
  • A dusting of smoked paprika directly onto the finished balls brings color and even more flavor.
Go back