Baked Eyeballs

Baked Eyeballs
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Your guests will get an “eyeful” when they bite into these tasty little appetizers.
30 min
Prep Time
55 min
Total Time
36 appetizers

Ingredients

36 large
green pimento-stuffed olives*, 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.

Directions

  1. Pat olives dry with paper towels; set aside.
  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. 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. Heat oven to 375°F. 
  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.

Recipe Tips

Nutrition Facts (1 appetizer)

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

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