Cheese And Olive Roulades Chef John Folse
From notyourmomma 17 years ago
- 12 minutes to make
- Serves 12
Introduction written by John Folse, "According to Tod Working, owner of Judge Porter House, this recipe was first encountered on a visit to the home. As he walked up the entrance sidewalk to the front door of the home, guests were sipping ice-cold martinis and eating bright orange truffle-shaped hors d'oeuvres. Read more After tasting one, Tod knew that this simple recipe should be shared with visitors stopping at the Judge Porter House." I heartily agree, these are wonderful and quite delicious martini in hand or not. See less
Ingredients
- 12 ounces grated sharp cheddar cheese, softened shopping list
- 1 (10-ounce) jar small stuffed olives shopping list
- 2 cups sifted flour shopping list
- 1/2 teaspoon cayenne pepper shopping list
- 1 teaspoon granulated garlic shopping list
- 1 1/2 sticks butter, melted shopping list
- 1 teaspoon worcestershire sauce shopping list
- creole seasoning to taste shopping list
How to make it
- Preheat oven to 400 degrees F. In a large mixing bowl, combine flour, cayenne pepper, garlic and Creole seasoning.
- Blend well then add cheese, melted butter and Worcestershire sauce.
- Using a wooden spoon, stir ingredients until a dough consistency is created. Pinch off enough of the dough to flatten into a 2-inch round patty in the palm of your hand.
- Place 1 olive in the center of the dough and encase the olive with the cheese mixture. Place the stuffed olive balls on a cookie sheet and bake for approximately 10 minutes. Serve hot
- "Cooking has been the catalyst and vehicle which allowed me, a Cajun from South Louisiana, to visit and create food for Popes and Presidents and open restaurants in 14 countries of the world." Chef John Folse
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