Football Cheese Ball {Pepperoni Pizza}
All of the flavors you love about pepperoni pizza is transformed into a football shaped cheese ball that is perfect for game day!
Servings: 10 servings
Ingredients
- 16 ounces cream cheese {softened}
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 8 ounces shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- ⅓ cup petite diced tomatoes {I used tomatoes with garlic and olive oil}
- 4 green onions {diced}
- 7 ½ ounces mini pepperoni
Instructions
- Beat together the cream cheese, oregano, basil and garlic powder using a handheld mixer {or by hand} in a large mixing bowl until creamy. Beat in the mozzarella and parmesan cheese.
- Fold in the tomatoes, green onions, and 5 ounces of the mini pepperonis. Line a football shaped bowl with plastic wrap and add the cheese mixture. Press the cheese mixture down into the bowl to remove any empty space and wrap the plastic wrap to cover the cheese 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 and vegetables.
Video
Notes
If you don't have a football-shaped bowl, you can form your football cheese ball by hand on a flat surface using saran wrap. Shape the mixture into an oval shape, then use your hands to create pointed ends for that classic football shape.
You can prepare the cheese ball up to 24 hours ahead of time. Keep it wrapped tightly in plastic wrap in the refrigerator. For the best presentation, wait to add the outer pepperoni coating until just before serving.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 1serving | Calories: 350kcal | Carbohydrates: 5g | Protein: 13g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 87mg | Sodium: 676mg | Potassium: 181mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 853IU | Vitamin C: 2mg | Calcium: 194mg | Iron: 1mg