Best Pepperoni Pizza Football Cheese Ball Recipes

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PEPPERONI PIZZA FOOTBALL CHEESE BALL



Pepperoni Pizza Football Cheese Ball image

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

16 ounces cream cheese, softened
1 teaspoon italian seasoning
8 ounces finely shredded mozzarella cheese
1/2 cup shredded parmesan cheese
2 (5 ounce) bags mini pepperoni slices, divided
3 green onions, thinly sliced
1/2 cup chopped cooked bacon
1 (4 ounce) jar diced pimentos, drained and patted dry

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.

PEPPERONI PIZZA FOOTBALL CHEESE BALL



Pepperoni Pizza Football Cheese Ball image

This Pepperoni Pizza Football Cheese Ball is my new favorite thing! Super easy to make and a total showstopper! Make this for your next game day celebration and watch the crowd go wild!

Provided by @MakeItYours

Number Of Ingredients 8

16 oz cream cheese, softened
1 tsp Italian seasoning
8 oz finely shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
2 5 oz bags mini pepperoni slices, divided
3 green onions, thinly sliced
1/2 cup chopped bacon
1 4 oz jar diced pimientos, drained and patted dry

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.

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