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Baked Eyeballs

Baked Eyeballs

Your guests will get an “eyeful” when they bite into these tasty little appetizers.

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30 min
Prep Time
55 min
Total Time


36 large green olives with pimientos,  drained, reserve 2 tablespoons juice

8 ounces (1 cup) shredded mozzarella cheese

1 1/2 cups all-purpose flour

1/2 cup Land O Lakes® Butter, cut into chunks

1/4 teaspoon paprika

1 large Land O Lakes® Egg (yolk only)

1 tablespoon water

Poppy seeds


 *Substitute any type of stuffed olives.

How to make

  1. STEP 1

    Pat olives dry with paper towels; set aside.

  2. STEP 2

    Place cheese, flour, butter and paprika in the food processor bowl fitted with metal blade. Pulse until mixture resembles coarse crumbs. Add reserved olive juice. Pulse until dough forms.

  3. STEP 3

    Shape 1 tablespoon dough around each olive; seal dough well. Place onto ungreased baking sheet. Place sheet in refrigerator about 15 minutes or until dough is firm.

  4. STEP 4

    Heat oven to 375°F

  5. STEP 5

    Place egg yolk and water in bowl; beat with fork until frothy. Brush each dough round with beaten egg yolk mixture. Sprinkle with poppy seed. Bake 22-27 minutes or until browned. Serve hot or at room temperature.

Nutrition (1 appetizer)

70 Calories
5 Fat (g)
15 Cholesterol (mg)
190 Sodium (mg)
5 Carbohydrates (g)
0 Dietary Fiber
2 Protein (g)
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