“Found on Mom on Time Out blog, easy to make and looks so cute, a fun appetizer for football season, cook time is setting time, serving is just a guess. I printed the recipe as I found it, but I did make a minor change - didn't add the pepperoni to the cream cheese as felt it would be to much and did add a small amount of chopped jalapeno for a bit of a bite”
READY IN:
2hrs 20mins
SERVES:
16
YIELD:
1 cheeseball
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat the cream cheese until light and fluffy. Beat in the Italian seasoning, mozzarella cheese, and Parmesan cheese.
  2. Mix in half of the pepperoni slices, green onions, bacon, and pimientos.
  3. Line a small bowl with plastic wrap. Spoon cheese mixture into bowl. Press mixture into bowl so that it takes on the shape of the bowl. Use the ends of the plastic wrap to wrap up the cheeseball firmly. Transfer the wrapped cheese ball to a cutting board and use your hands to shape it into a football.
  4. Refrigerate for at least 2 hours and up to 48 hours.
  5. Remove the cheese ball from the fridge and cover with remaining pepperoni, pressing gently to adhere.
  6. Serve with pretzels, bread sticks, crackers, and veggies.

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