Pepperoni Cheese Wheel Recipe
16
Ingredients
1 8-ounce container soft style cream cheese with chives and onion cups shredded Muenster cheese (5 ounces)
1 3 1/2 ounce package sliced pepperoni, finely chopped
1 tablespoon milk
2 teaspoons paprika
1/2 teaspoon ground red pepper
Assorted crackers or melba toast rounds
Directions
In a mixing bowl stir together cream cheese, Muenster cheese, chopped pepperoni, and milk.
Shape cheese mixture into a 4 inch ball.
Flatten the ball into a wheel shape measuring 4 1/2 x 1 1/2 inches.
On waxed paper combine paprika and red pepper.
Roll and pat cheese wheel in paprika mixture till well coated.
Cover and refrigerate for 3 hours to 1 week Or, wrap the cheese wheel in moisture and vaporproof material.
Seal, label, and freeze for up to 3 months.
Before serving, thaw the cheese wheel overnight in the refrigerator.
Use a sharp knife to score the top of the cheese wheel into diamonds.
Serve with crackers or melba toast.
Shape cheese mixture into a 4 inch ball.
Flatten the ball into a wheel shape measuring 4 1/2 x 1 1/2 inches.
On waxed paper combine paprika and red pepper.
Roll and pat cheese wheel in paprika mixture till well coated.
Cover and refrigerate for 3 hours to 1 week Or, wrap the cheese wheel in moisture and vaporproof material.
Seal, label, and freeze for up to 3 months.
Before serving, thaw the cheese wheel overnight in the refrigerator.
Use a sharp knife to score the top of the cheese wheel into diamonds.
Serve with crackers or melba toast.
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