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Pepperoni Cheese Ball

  • Sea Salt & Cracked Pepper Pretzel Crisps
  • 16 Ounces Cream Cheese, Room Temperature
  • 2 Cups Sharp Cheddar Cheese, Shredded
  • 3 Green Onions, Chopped (Whites and Greens)
  • 7 Ounces Pickled Jalapeños
  • 1/2 to 1/3 Cup Fresh Jalapeños
  • 3 Tablespoons Chopped Fresh Parsley
  • 1 Teaspoon Garlic Powder
  • 5 Ounces Mini Pepperoni Slices
  • 1 Slice Mozzarella
  • 1. In a medium bowl, using a hand mixer, blend together the softened cream cheese, shredded cheddar cheese, green onions, pickled and fresh jalapeños, chopped parsley and garlic powder. Mix until fully blended. (This can be done by hand but the cream cheese needs to be very soft for it to blend together easily.)
  • 2. Line a medium bowl with plastic wrap, leaving any excess to hang over the sides. Scoop the cheese mixture into the the lined bowl, and firmly press to mold the mixture into the shape of the bowl. Gather the ends of the plastic wrap together and gently twist to tighten around the cheese mixture. Remove the wrapped mixture from the bowl and place on the counter. Shape the cheese mixture into the shape of a football. Place in refrigerator and allow to firm up for 1 to 2 hours.
  • 3. Remove the cheese football from the refrigerator and place on a platter or sheet pan for ease of transport. Unwrap and cover the entire cheese football with mini pepperoni.
  • 4. Cut the slice of mozzarella into strips, one long and 4 short, for the laces. Place the long piece horizontally along the center of the cheeseball and the short pieces, evenly spaced, vertically across the long strip. Enjoy with the perfect pairing: Sea Salt & Cracked Pepper Pretzel Crisps!