Pat olives dry.
Mix cheese and flour, then mix in butter.
Mold approximately 1 teaspoon dough around each olive.
Refrigerate at least 1 hour before baking or overnight.
Bake 400 degrees about 15-20 minutes or until golden. (375 degrees if using toaster oven)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (16g)|
|Recipe Makes: 36 Servings|
|Calories from Fat: 45 (62%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 14.4mg||4 %|
|Sodium 63.6mg||2 %|
|Potassium 8mg||0 %|
|Total Carbohydrate 5.3g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 5.3g|
|Protein 1.9g||3 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 72
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