PEPPERONI CHEESE BALL
We've never met a cheese ball recipe we didn't like and we absolutely loved this one. It's creamy with the spice from the pepperoni and saltiness of the cheddar cheese. Then there's a little tang from the pimentos. It's an awesome party appetizer. It would be perfect for football Sunday. Double the recipe and shape the cheese...
Provided by Mary Lee
Categories Meat Appetizers
Time 15m
Number Of Ingredients 7
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.
PEPPERONI CHEESE BALLS
A delicious cheese ball that combines sour cream, butter, cream cheese, and Worcestershire sauce with finely chopped pepperoni. Try it with crackers or pretzels.
Provided by PFD3563
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 20m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 196 calories, Carbohydrate 1 g, Cholesterol 49.7 mg, Fat 18.7 g, Protein 6 g, SaturatedFat 9.4 g, Sodium 387.8 mg, Sugar 0.1 g
PEPPERONI PIZZA FOOTBALL CHEESE BALL
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
Provided by Bonnie G 2
Categories For Large Groups
Time 2h20m
Yield 1 cheeseball, 16 serving(s)
Number Of Ingredients 8
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.
BASIC PEPPERONI PIZZA AND FOUR CHEESE PIZZA
Steps:
- For the pizza dough: Sprinkle the active dry yeast over 1 1/2 cups of warm--not lukewarm--water.
- In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Pour in the yeast mixture and mix until combined.
- Coat a separate mixing bowl with a light drizzle of olive oil and tip the dough in. Form a ball and toss to coat the dough ball in the olive oil. Cover tightly with plastic wrap and allow to rise for at least 1 hour, or up to 3 or 4 days refrigerated.
- Preheat the oven to 500 degrees F.
- To prepare the dough for the pizza assembly: Divide the dough into two equal parts. Roll out one part as thinly as possible and place on a baking sheet. Repeat with the second piece of dough.
- For the basic pepperoni pizza: Spread the sauce over the pizza base. Top with the sliced mozzarella and pepperoni.
- For the four cheese pizza: Drizzle on the olive oil and sprinkle on some salt and pepper. Pour the jar of pesto onto the dough and spread evenly. Add the mozzarella, fontina, goat cheese and Pecorino Romano.
- Bake both pizzas until the crusts are golden and the cheese is bubbly, 12 to 15 minutes.
- For the tomato basil salad: While the pizzas are baking, heat the olive oil over medium-high heat in a small skillet. Add the garlic and stir, lightly frying for about a minute and removing it from the heat before the garlic gets too brown (it can be golden). Pour it into a mixing bowl and allow to cool slightly. Add the tomatoes, balsamic, basil and some salt and pepper to the bowl. Toss to combine, and then taste and add more basil if needed, and more salt if needed. Set aside.
- Top the four cheese pizza with the tomato basil salad. Cut the pizzas into slices and serve.
- Add a tablespoon or so of olive oil into a hot pan over medium-high heat. Throw in the garlic and chopped onions and give them a stir. Cook until the onions are soft, 4 to 5 minutes. Add the chicken broth, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Add the dried oregano and basil. Reduce the heat to low and simmer for 30 minutes.
PEPPERONI 'N CHEESE BALLS
Easy to make treat that the kids and grownups alike will love. Cubes of mozzarella and pepperoni slices are enclosed in refrigerator French bread dough and baked. Found this on the internet, but I'm betting it originally came from Pillsbury who makes the dough.
Provided by Marie
Categories Breads
Time 20m
Yield 8 balls
Number Of Ingredients 3
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
Make and share this Pepperoni Cheese Ball recipe from Food.com.
Provided by mrsteacher22
Categories Cheese
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 332.4, Fat 31.1, SaturatedFat 17, Cholesterol 95.4, Sodium 672.3, Carbohydrate 3.6, Fiber 0.8, Sugar 0.6, Protein 10.2
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- In a food processor, add cream cheese, mozzarella, parmesan, Italian seasoning, and parsley. Blend until cream cheese is light and fluffy.
- Add in half of the mini pepperoni. Blend until pepperoni is evenly incorporated and broken into smaller pieces.
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PEPPERONI PIZZA FOOTBALL CHEESE BALL - MOM ON TIMEOUT
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- Beat the cream cheese until light and fluffy. Beat in the Italian seasoning, mozzarella cheese, and Parmesan cheese.
- 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.
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