Pepperoni Cheese Ball Food

PEPPERONI CHEESE BALLS

Steps:

• Place pepperoni slices in a food processor or blender, and pulse until finely chopped. Set aside.
• In a bowl, stir together cream cheese, Worcestershire sauce, butter, and sour cream. Mix well with a mixer. Add chopped pepperoni, and mix well. Form into small balls, place on a serving platter, and refrigerate.

CHEESE BALL I

Steps:

• In a large bowl, mix together cream cheese, Cheddar cheese, and dressing mix. Form into one large ball or two smaller balls. Roll in chopped pecans to coat surface. Decorate the top with pecan halves. Refrigerate for at least 2 hours, or overnight.

PEPPERONI 'N CHEESE BALLS

Steps:

• Preheat oven to 375°.
• Unroll dough and cut in half, then cut each piece in half and repeat until you have 8 pieces.
• Place 2 slices of pepperoni on the corner of each dough square, then top with one cube of cheese, then 2 more slices of pepperoni.
• Wrap dough around pepperoni and cheese and be sure to seal all seams well.
• Place on a lightly greased baking sheet and bake in center of oven for 10 minutes or until dough is golden brown.
• Note: If desired, brush edges of dough with an egg white and water mixture to ensure sealing.

PEPPERONI CHEESE BALL

Steps:

• Chop pepperoni and onions very fine. (I use a food processor for the whole process).
• Mix in cheese with pepperoni and onions.
• Add tabasco and mix again.
• Form into a ball with hands.
• If wanted, can roll in crushed pecans.
• Keep refrigerated until serving.

PEPPERONI PIZZA FOOTBALL CHEESE BALL

Steps:

• Beat the cream cheese until light and fluffy. Beat in the Italian seasoning, mozzarella cheese, and Parmesan cheese.
• Mix in half of the pepperoni slices, green onions, bacon, and pimientos.
• 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.
• Refrigerate for at least 2 hours and up to 48 hours.
• Remove the cheese ball from the fridge and cover with remaining pepperoni, pressing gently to adhere.
• Serve with pretzels, bread sticks, crackers, and veggies.

PEPPERONI PARMESAN CHEESE BALL

Steps:

• MIx all ing. together, roll into ball.
• Store in refridgerator.

PEPPERONI BALLS

Steps:

• Heat oven to 350°F.
• Unroll pizza dough; cut into 8 rectangles. Top with pepperoni and mozzarella.
• Fold edges of dough over filling, then pinch together to completely enclose filling. Roll each into ball.
• Place on parchment-covered rimmed baking sheet. Brush with oil; sprinkle with Parmesan.
• Bake 20 to 25 min. or until golden brown. Serve warm.

PAULA'S CHEESE BALL (BY PAULA DEEN)

Steps:

• Place the cream cheese and milk in a bowl; beat until well combined.
• Add in shredded cheese, onions, pimento and HALF of each, crumbled bacon and chopped pecans; mix to combine.
• Season with salt and black pepper.
• Transfer the mixture to a large piece of plastic wrap, then form into a ball; cover tightly and chill a minimum of 2 hours.
• In a pie plate mix together the remaining chopped pecans and bacon, then mix in the parsley and poppy seeds.
• Unwrap the cheese ball then gently roll into the nut mixture.
• Wrap again in a clean piece of plastic wrap and chill up to 24 hours.