Olive Poppers

KCTS 9 Cooks

Olive Poppers
Paula Nemzek for KCTS 9 Cooks

Yor guests will gobble up these bite-size retro appetizers.

makes 4 dozen poppers

1 10-ounce jar medium-sized pimiento-stuffed olives, drained
2 cups (8 ounces) finely grated sharp cheddar, at room temperature
4 tablespoons butter, softened
1 cup cake flour, or sifted all-purpose flour
1/4 teaspoon cayenne pepper, or to taste
black sesame seeds, or a mix of black and white

Early in the day, drain olives. The drier they are when you make the poppers the easier they are to assemble.

Beat cheese and butter together by hand or in a food processor. Stir in flour and cayenne. Dough should be a bit crumbly. Form dough into balls, then roll into logs that you can slice into coins.

Shape a rounded tablespoon-sized slice of dough around each olive. Pinch off any excess dough and roll the olive popper into a ball.

Heat oven to 400 degrees. Place sesame seeds in a shallow bowl or dish. Roll each ball in the seeds and transfer to an ungreased baking sheet. Bake for 15 minutes and serve hot, or prepare ahead and reheat briefly before serving. Enjoy!



Made these for Xmas, they went over well, a slightly different recipe, but not enough to not be the same. I did one thing different though, I used the large queen olives stuffed with garlic instead of the pimento although I had done the regular pimento ones as well. The large ones with garlic were the ones that disappeared the fastest, and I will be trying some of the large black olives stuffed with things as well.

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