Pepperoni Cheese Balls Recipes

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.

Steps:

• 1. In a medium bowl, combine all ingredients except for 1/2 of the pepperoni pieces.
• 2. When all ingredients are mixed well together, place on waxed paper and form ball.
• 3. Roll cheese ball in remaining pepperoni pieces.
• 4. Wrap cheese in plastic wrap and refrigerate for at least 4 hours.
• 5. Set cheese ball out approximately 20 minutes before serving time. Serve with favorite crackers, melba toast, garlic chips... whichever you desire.

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.

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.

Steps:

• Heat oven to 400°F. Spray cookie sheets with cooking spray. In medium bowl, stir Bisquick mix, milk and egg until blended. Stir in pepperoni and cheese.
• Drop dough by rounded teaspoonfuls about 2 inches apart on cookie sheets.
• Bake 8 to 10 minutes or until light golden brown. Immediately remove from cookie sheet to cooling rack. Serve with pasta sauce.

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.