Pizza Cheese Ball Recipe

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Blend together the cream cheese, Monterey Jack cheese, pepperoni, Italian seasoning, and Worcestershire. Form the balls. Form into 16 small balls (1/2-inch round), then transfer back to the fridge for about 1-2 hours until firm. Make the outer coating. Pulse the almonds in a food processor until you have crumbs.

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Pizza Cheese Ball With Pizza Crust Breadsticks. 1. Preheat oven to 425 degrees Fahrenheit. 2. In a stand mixer with wire whisk attachment, beat together until evenly combined cream cheese, mozzarella, marinara, oregano, garlic powder and onion powder. 3.

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Loaded Pizza Cheese Ball. Ingredients. 1 8 oz cream cheese, softened. ½ cup sour cream. ½ cup Parmesan cheese. 1 cup mozzarella cheese, shredded. ½ cup sun-dried tomatoes chopped. 1 tsp Italian seasoning blend. 1/3 cup breadcrumbs. ½ tsp red pepper flakes. 4 oz pepperoni, chopped . Directions. In a large bowl, blend all the ingredients.

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Sandwich 1 cheese piece between 2 pepperoni slices; place on top of basil. Fold edges up and over filling; pinch to seal. Place biscuits, seam sides down, in baking dish. 3. In small bowl, beat egg and water. Lightly brush tops of biscuits with egg mixture. Sprinkle with 1 teaspoon Italian seasoning. 4.

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Step 1 - In a small bowl combine the cream cheese, mozzarella cheese, chopped pepperoni, garlic salt, Italian seasoning and mix thoroughly. Then place in the fridge. Step 2 - Mix the crushed Ritz crackers and the Parmesan cheese together. Step 3 - Pour them onto some Saran wrap plastic wrap. Place the cheese mixture on top.

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Refried beans, seasoned ground beef, Mexican cheese, and black olives top the pizza. After baking add salsa, scallions, shredded lettuce, and sour cream to complete the taco vibe.

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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.

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Beat in the mozzarella and smoked gouda cheese. Fold in the green bell pepper, green onions, and 5 ounces of the mini pepperonis. Place the cheese mixture into a large piece of plastic wrap, wrap into a ball, place into the refrigerator for at least 2 hours and up to 8 hours. Unwrap the cheese ball and cover with the remaining mini pepperoni.

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Instructions. 1. To a large mixing bowl, add cream cheese, shredded Monterey jack cheese, shredded mozzarella cheese, green onions, Italian seasoning, and 1½ ounces mini pepperoni. 2. Use an electric mixer and beat until all ingredients are evenly combined. 3. Form into a ball and place onto a serving plate.

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Place a piece of saran wrap on the counter and spoon the mixture into the center. Wrap the saran wrap around the cheese mixture shaping it into a ball. Place another piece of saran wrap on top and roll into a ball. Refrigerate for 1-2 hours or until completely chilled. Dump the pepperoni onto a plate and spread out.

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In the bowl of a food processor, soften the cream cheese with the blade attachment. scrape down the bowl from time to time, and make sure that the cream cheese is smooth and lump free. Add half the pepperoni and half the cheddar cheese, tomato past and 1/4 teaspoon of the italian seasoning, and blend until smooth.

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Instructions. 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. Gather up cheese and place onto a large sheet of plastic wrap.

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Freeze the balls for at least 30 minutes, until they're frozen solid. When ready to cook the cheese balls, preheat the air fryer to 375 degrees. Prepare the breading ingredients by stirring together the panko breadcrumbs and Italian. seasoning in one bowl. Add the egg, milk, salt, and pepper to a separate bowl and whisk to.

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Using a spatula, stir in the shredded cheeses, then the bell peppers, scallions, and half of the mini pepperoni. Place the prepared cheeseball mixture onto a large piece of plastic wrap, pulling the plastic wrap up around it, forming it into a rounded ball; place into the refrigerator for at least 4 hours to chill.

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If you're baking these, preheat your oven to 450℉. Roll out the pizza dough so that it's about ¼ of an inch in thickness. Using a 2 inch cookie cutter cut out rounds. Top each round with a pepperoni slice and a piece of mozzarella cheese. Bring dough up around filling; press edge to seal and shape each into ball.

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Steps. 1. In medium bowl, mix cheeses with spoon until smooth. Stir in sun-dried tomatoes, olives, pepperoni, onion, oregano and pepper. 2. Shape mixture into a ball. Cover; refrigerate 3 hours or until firm. Roll ball in chopped chives. Serve with crackers.