Derby Olive Cheese Balls (Printable)

Bite-sized cheddar dough-wrapped olives, baked golden and served on skewers for easy, festive 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

# Directions:

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.

# Expert Suggestions:

01 -
  • There’s a buttery crunch and briny surprise in every bite—like a party trick that actually delivers.
  • They’re portable, adorable, and make you look far more polished than you feel.
02 -
  • I once left the olives too wet and ended up with soggy-bottomed cheese balls—always pat them dry first.
  • Chilling the formed balls before baking keeps them from spreading and leaking cheese.
03 -
  • Use freshly shredded cheese and never pre-grated—the dough binds smoother and tastes cheesier.
  • A short chill in the fridge before baking helps every cheese ball keep its round shape and gooey center.
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