Hamdi Saidani Pioneer Woman Olive Cheese Balls are a classic American snack that packs salty pimento-stuffed olives inside a sharp cheddar and butter dough. These crispy, cheesy bites make a great appetizer for any casual holiday party or game day.
If you do nothing else, make sure the butter is soft but not melting. That’s the difference between a dough that wraps easily and a greasy mess that won’t hold its shape around the fruit. I’ve found that using cold butter makes the mixture too crumbly to work with, while warm butter just slides right off the olive.
Ree Drummond’s method works because she uses plenty of sharp cheddar to balance the briny kick from the jars. Most recipes use too much flour, which turns the crust into a dry cracker. This one stays flaky and rich, almost like a savory shortbread that snaps when you bite into it. I always keep a few dozen of these in my freezer for when people drop by unexpectedly.
Pioneer Woman Olive Cheese Balls Ingredients
- 1 cup (125g) all-purpose flour
- 1/2 tsp (3g) salt
- 1/2 tsp (1g) cayenne pepper
- 1/2 tsp (1g) paprika
- 4 tbsp (55g) salted butter, softened
- 2 cups (225g) sharp cheddar cheese, grated
- 1 jar (approx. 40 count) pimento-stuffed green olives, drained and patted dry
How To Make Pioneer Woman Olive Cheese Balls
1. Prep the olives: Drain the brine from the jar and spread the olives out on a double layer of paper towels. Pat them firmly until the skins are completely dry to the touch. If the olives are wet, the dough will slip off during baking and leave you with a soggy bottom.
2. Mix the dry base: Whisk the flour, salt, cayenne, and paprika together in a medium bowl until the color is even. Using a whisk helps break up any clumps of spice so you don’t end up with one random spicy bite.
3. Combine the dough: Add the softened butter and grated cheese to the flour mixture. Use a pastry cutter or your fingers to rub the fat into the flour until it looks like wet sand and starts to clump together. It might seem too dry at first, but keep working it until the warmth of your hands helps the butter and cheese bind everything into a ball.
4. Shape the balls: Scoop out about a teaspoon of dough and flatten it into a small disc in your palm. Place a dry olive in the center and wrap the dough around it, pinching the seams shut and rolling it between your hands to make a smooth sphere. Make sure there aren’t any cracks or holes where the olive can peek through, or the juice will leak out in the oven.
5. Chill the tray: Place the rolled balls on a baking sheet lined with parchment paper and put them in the fridge for at least 30 minutes. This firm’s up the butter so the snacks keep their round shape instead of flattening out into puddles when they hit the heat.
6. Bake until golden: Set your oven to 400°F (200°C) and bake the chilled balls for 15 to 18 minutes. Pull them out when the crust looks set and slightly browned on the edges. Let them sit on the hot pan for five minutes to finish firming up before you try to move them to a plate.
Recipe Tips
- Dry the olives twice. Even after draining the jar, olives hold moisture in their little divots that can ruin the dough. I like to let mine sit on fresh paper towels for ten minutes while I grate the cheese to be safe.
- Grate your own cheddar. Pre-shredded cheese is coated in potato starch to keep it from sticking in the bag, which prevents it from melting into a smooth dough. A block of extra sharp cheddar gives you better flavor and a much better texture.
- Use a small scoop. To keep all the balls the same size, use a half-tablespoon measuring spoon or a tiny cookie scoop. This makes sure they all bake at the same rate so you don’t have some burnt while others are still doughy.
- Adjust the spice level. If you aren’t a fan of heat, you can swap the cayenne pepper for extra paprika or even a little onion powder. The cayenne doesn’t make them mouth-searing, but it does add a nice back-of-the-throat warmth that cuts through the heavy fat.
- Watch for leaking. If you see juice bubbling out of a ball while it’s in the oven, your seal wasn’t tight enough. Next time, spend an extra second rolling them between your palms to ensure the dough is a solid, unbroken shell.
- Plan for leftovers. These are actually better if you make them a day early and keep them in the fridge before baking. The flavors in the dough have more time to meld, and the flour fully absorbs the moisture from the butter.
What To Serve With Olive Cheese Balls
A cold glass of crisp white wine or a hoppy beer goes well with these salty bites. Since the snacks are quite rich, something with a bit of bubbles or acidity helps clear your palate between helpings.
If you want a dipping option, a little bit of spicy brown mustard or a creamy ranch dressing works. Fresh celery sticks or carrot slices on the side provide a nice crunch that breaks up the soft texture of the cheese and olives.
How To Store Olive Cheese Balls
- Fridge: Keep any unbaked balls in an airtight container for up to three days. If you’ve already baked them, they’ll stay good in the fridge for about four days, though the crust will lose its initial snap.
- Reheat: The oven is the only way to get these back to their best state. Put them on a tray at 350°F (175°C) for about five minutes until the cheese starts to sizzle again. Avoid the microwave because it turns the pastry shell into a soft, chewy sponge.
- Freeze: These freeze beautifully on a tray before baking. Once they’re frozen solid, move them to a freezer bag and bake them straight from the ice, just adding two or three minutes to the total time.
Pioneer Woman Olive Cheese Balls Nutrition Facts
Per serving (1 of 40):
- Calories: 65 kcal
- Protein: 2g
- Fat: 5g
- Carbohydrates: 3g
- Sugar: 0g
- Sodium: 145mg
FAQs
Can I make Pioneer Woman Olive Cheese Balls ahead of time?
Yes, you can roll these up and keep them in the fridge for two days before you plan to bake them. Just keep the tray covered with plastic wrap so the dough doesn’t dry out and crack in the cold air.
How do I stop the dough from crumbling when I wrap the olive?
If the mixture won’t stay together, your butter was probably too cold or you didn’t mix it long enough. Squeeze a small amount of dough in your fist for a few seconds; the heat from your hand should help it become pliable enough to mold.
Can I use black olives for this recipe?
No, black olives are usually too soft and lack the sharp brine that makes this appetizer work. The firm texture of green olives is what allows the dough to hold its shape during the rolling process.
What’s the best cheese to use for these snacks?
Sharp or extra-sharp cheddar is the best choice because it has a lower moisture content and a stronger flavor. A mild cheese or a processed variety like Monterey Jack will melt too quickly and might cause the balls to collapse in the oven.
Do I need to grease the baking sheet first?
No, there’s enough butter and fat from the cheese in the dough to prevent sticking. Using parchment paper or a silicone mat is the best way to ensure they lift off easily without adding extra grease to the bottom of the snacks.
Try More Pioneer Woman Recipes:
- Pioneer Woman Rum Balls
- Pioneer Woman Red Velvet Cake Balls
- Pioneer Woman Marinated Mozzarella Balls
- Pioneer Woman Crispy Goat Cheese Balls
- Pioneer Woman Bourbon Balls
Pioneer Woman Olive Cheese Balls Recipe
Description
Pioneer Woman Olive Cheese Balls are a classic American snack that packs salty pimento-stuffed olives inside a sharp cheddar and butter dough. These crispy, cheesy bites make a great appetizer for any casual holiday party or game day.
Ingredients
Instructions
-
1. Prep the olives: Drain the brine from the jar and spread the olives out on a double layer of paper towels. Pat them firmly until the skins are completely dry to the touch. If the olives are wet, the dough will slip off during baking and leave you with a soggy bottom.
-
2. Mix the dry base: Whisk the flour, salt, cayenne, and paprika together in a medium bowl until the color is even. Using a whisk helps break up any clumps of spice so you don’t end up with one random spicy bite.
-
3. Combine the dough: Add the softened butter and grated cheese to the flour mixture. Use a pastry cutter or your fingers to rub the fat into the flour until it looks like wet sand and starts to clump together. It might seem too dry at first, but keep working it until the warmth of your hands helps the butter and cheese bind everything into a ball.
-
4. Shape the balls: Scoop out about a teaspoon of dough and flatten it into a small disc in your palm. Place a dry olive in the center and wrap the dough around it, pinching the seams shut and rolling it between your hands to make a smooth sphere. Make sure there aren’t any cracks or holes where the olive can peek through, or the juice will leak out in the oven.
-
5. Chill the tray: Place the rolled balls on a baking sheet lined with parchment paper and put them in the fridge for at least 30 minutes. This firm’s up the butter so the snacks keep their round shape instead of flattening out into puddles when they hit the heat.
- 6. Bake until golden: Set your oven to 400°F (200°C) and bake the chilled balls for 15 to 18 minutes. Pull them out when the crust looks set and slightly browned on the edges. Let them sit on the hot pan for five minutes to finish firming up before you try to move them to a plate.
