Pepperoni Pizza Cheese Ball

• Gluten free

• Meat

  • 2 5-ounce bags Pepperoni, mini

• Produce

  • 1/4 tsp Basil, dried
  • 1/2 Green bell pepper
  • 4 Green onions
  • 1/4 tsp Oregano, dried
  • 1/2 tbsp Parsley, dried

• Dairy

  • 16 oz Cream cheese
  • 4 oz Gouda cheese, smoked
  • 8 oz Mozzarella cheese

Found on realhousemoms.com

Description

Ingredients

• 16 ounces cream cheese, softened at room temperature
• 1/2 tablespoon dried parsley
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 8 ounces shredded mozzarella cheese
• 4 ounces shredded smoked gouda cheese
• 1/2 green bell pepper, finely diced
• 4 green onions, finely diced
• (2) 5-ounce bags of mini pepperoni, divided

Directions

• Beat together the cream cheese, parsley, oregano, and basil on medium in a large mixing bowl until creamy.
• 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.
• Serve with crackers.