Cheese Olive Appetizers Recipe

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Here's a quick way to dress up a hot roll mix. The tender crust smothered in a saucy cheese topping will make company think that you've fussed.
TOTAL TIME: Prep: 15 min. + rising Bake: 20 min.
MAKES:16 servings
TOTAL TIME: Prep: 15 min. + rising Bake: 20 min.
MAKES: 16 servings


  • 1 package (16 ounces) hot roll mix
  • 3/4 cup warm water (110° to 115°)
  • 1 egg
  • 1/4 cup butter, melted
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 tablespoon poppy seeds
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 cup sliced pimiento-stuffed olives
  • 1/3 cup butter, melted
  • 1 egg, beaten
  • 1 tablespoon dried minced onion
  • 1 teaspoon Worcestershire sauce

Nutritional Facts

3 each: 242 calories, 13g fat (7g saturated fat), 59mg cholesterol, 546mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 8g protein.


  1. In a large bowl, dissolve yeast from hot roll mix in warm water. Add the egg, butter, cheese and poppy seeds. Add flour from mix; blend well. Press into a greased 15-in. x 10-in. x 1-in. baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. Combine topping ingredients; spread over dough.
  2. Bake at 400° for 20-25 minutes or until golden brown. Cut into squares; serve warm. Yield: about 4 dozen.
Originally published as Cheese Olive Appetizers in Country Woman Christmas Annual 1998, p22

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