Let’s just say this one was a “challenge”. Pepperoni is typically a bit greasy, which made it hard to work with. I purchased a larger sized circle of pepperoni and cut out some small circles. The Larger sized is much more affordable than the small circled pepperoni. Also, as combining, it was a bit difficult to form. Turned out ok, just be ready to spend some time preparing this cheese ball.
8 ounces of Cream Cheese, softened 3/4 teaspoon Dried Parsley 1/8 teaspoon Dried Oregano 1/8 teaspoon Dried Basil 4 ounces shredded Mozzarella Cheese 2 ounces shredded Smoked Gouda Cheese 1/4 of a Green Bell Pepper, finely diced 2 Green Onions, finely diced 5 ounces of Mini Pepperoni, thinly sliced and divided Your Favorite Crackers HOW TO: Beat together: cream cheese, parsley, oregano and basil till creamy. Beat in mozzarella and gouda cheeses. Fold in bell pepper, green onion and only about 5 ounces of the pepperoni. Form into a ball (or your desired shape) and wrap in plastic wrap. Refrigerate for at least 2 hours (or up to 8 hours). Unwrap cheese ball and cover with remaining pepperoni. Serve with crackers. Pepperoni Pizza Cheese Ball
The Crafty Yam 