These small cocktail party nuggets have huge (salty, cheesy) flavor. If we could just cut the grease . . .
Why This Recipe Works
Briny, salty olives wrapped in a cheesy coating sounded good, but the admittedly tasty coating melted away in the oven. Moderating the fat in the dough was key, and we landed on 2 cups of extra-sharp cheddar and 7 tablespoons of butter, combined with flour, an egg, and a splash of water. Pulsed in the food processor and wrapped around olives, the mixture baked up into a rich, biscuity coating that—thankfully—stayed put. Paprika, red and black pepper, and a few drops of Worcestershire drive home the cheese flavor.
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