I'm going to start off by saying I am NOT a fan of olives. Sue is. Anything pickled is right up Sue's alley. Me? Not so much. I decided to try these olive stuffed cheddar crackers because we have a similar recipe (Click HERE - Easy Cheddar Crackers) that is one of my all time favorite snacks to make so I figured the addition of olives would be interesting.
Mom brought these to a potluck at her church and they were a hit. These are best the day they are made as they have a lovely crispness about them. The next day they will still be delicious but they are definitely not as crispy.
Olive Stuffed Cheddar Crackers
Ingredients
Crackers
1 cup flour
1/2 tsp paprika
generous pinch of cayenne pepper
2 cups shredded aged cheddar
1/2 cup butter, cold
1 egg
1 Tbsp water
1 tsp Worcestershire sauce
Stuffing
pimento stuffed olives, regular size
Directions
Prepare dough - Line a cookie sheet with parchment paper, set aside.
In a blender or food processor, briefly pulse flour, paprika, and cayenne.
Add in the shredded cheese and cold butter. Pulse until mixture resembles coarse crumbs. Dump into a mixing bowl.
In a small bowl, whisk together the egg, water, and Worcestershire. Add to the cheese mixture and use your hands to form stiff dough. It will be quite crumbly but stick together if you press it in your hand.
Drain olives and place on paper towel to dry.
Using a small cookie scoop (about 2 tsp), scoop some of the dough into the palm of your hand and flatten with your thumb. Place an olive in the center.
Press the dough together around the olive firmly. Place on the prepared cookie sheet.
Chill dough for at least 30 minutes.
After dough has chilled - Preheat oven to 350. Bake the crackers at 350 until golden brown - about 25 or so minutes.
Remove to wire rack to cool.
Serve warm or room temperature.
Crispy, crunchy balls of cheese with a delightful surprise inside!
I'm thinking I would love to try this with a teeny piece of pepperoni inside, instead of olives.
Perfect little one or two bite treats. Perfect for appetizers, after school snacks, potlucks, office parties, the holidays, pretty much any time!
Like I mentioned above, these are best the day they are made if you are looking for a crispy cracker bite. A day or two later they are still delicious but not nearly as crispy.
We also have a bacon cheddar version of this cracker - (HERE) - which is egg-less for something a little different.
This recipe is great if you find there isn't too much in your fridge/pantry but need to whip something up. Butter, cheese, and eggs and you are good to go. Nice.
FYI - Using a small cookie scoop, I got 39 crackers.
Good!
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