Olive Poppers
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This olive popper recipe makes a baked appetizer using only pimento-stuffed olives plus my cheddar cheese pie crust. Serve these Olive Poppers warm from the oven for game night or cocktail hour, and I promise that your guests will gobble them up til they're gone. So let's make Olive Poppers - the best one-bite appetizer tonight!
Servings: 10
Calories: 135kcal
Ingredients
- 1 recipe cheddar cheese pie dough about ½ pound
- 1 jar (142 grams) small pimento-stuffed olives about 50 small olives
Instructions
- Heat your oven to 375℉ or 190℃.
- Drain the olives (reserving the olive brine for dirty martinis, if you like them) and gently pat them dry with a paper towel.1 jar (142 grams) small pimento-stuffed olives
- Pull off a small piece of the cheddar cheese pie dough about the size of your olive and roll it into a ball.1 recipe cheddar cheese pie dough
- Flatten the pie dough bit into a round, then nestle the olive into it. Pinch the edges together round the olive, then roll the ball in your hands until the seam is sealed. If there are any cracks in the dough, pinch them together to prevent your olive poppers from splitting open during baking.
- Put the cheese pastry-wrapped olives in a pan lined with parchment and bake until lightly browned, about 20 to 25 minutes, shaking the pan once or twice during baking so the poppers brown evenly.
- Serve hot or warm!
Notes
This recipe may make more or fewer Olive Poppers, depending on the size of your olives and how large a pinch of cheddar cheese pie dough you use. I often buy a second jar of olives just in case I have extra cheddar cheese dough.
Small olives give the best crust to olive ratio, but I've also used this recipe to wrap large olives including blue cheese stuffed olives!
Letting the olives drain for 15 or so minutes makes them easier to roll into the pie crust.
You may want to start with larger pieces of pie dough until you get quick at it.
There's no need to chill them before baking unless you are making these ahead of time. The cheddar cheese dough and the wrapped olive poppers can be refrigerated for a day or so or frozen for months!
There's no need to chill them before baking unless you are making these ahead of time. The cheddar cheese dough and the wrapped olive poppers can be refrigerated for a day or so or frozen for months!
Nutrition
Calories: 135kcal | Carbohydrates: 11g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 550mg | Potassium: 32mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 118IU | Calcium: 19mg | Iron: 1mg