Ingredients
Scale
- 1 cup sharp cheddar cheese, shredded
- 4 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon smoked paprika (optional)
- 1/3 cup hot pepper jelly
Instructions
- In a large bowl, beat the cream cheese and butter together until smooth and fluffy.
- Add the shredded cheddar cheese and mix until fully incorporated.
- In a separate bowl, whisk together the flour, salt, and smoked paprika. Gradually add this dry mixture to the cheese mixture and stir until a soft dough forms.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, leaving 2 inches of space between each.
- Use your thumb or the back of a small spoon to press an indentation in the center of each ball.
- Bake for 10–12 minutes, or until the edges are just lightly golden.
- Remove from the oven and let cool for 5 minutes. If needed, gently press the indentations again to ensure a deep well.
- Fill each indentation with about 1/2 teaspoon of hot pepper jelly.
- Transfer to a serving platter and serve warm.
Notes
For a spicier version, choose a hotter pepper jelly.
You can use other jams such as apricot or fig for a milder, sweeter appetizer.
The dough can be prepared ahead of time and stored in the refrigerator.
If preparing in advance, bake the bases first and fill with jelly just before serving.
- Prep Time: 15
- Cook Time: 12