Christmas Wreath Cheese Ball
Christmas Wreath Cheese Ball
Ingredients
For the Cheese Ball Mixture
- 16 ounces cream cheese, room temperature
- 1 1/2 cups Monterey Jack cheese, freshly shredded, room temperature
- 10 pepperoni, finely diced
- 2 teaspoons Italian seasoning, dried
- 2 teaspoons Worcestershire sauce
For the Coating
- 2/3 cup smoked almonds
- 1/3 cup sun-dried tomatoes, chopped, not packed in oil
- 2/3 cup fresh parsley, very finely chopped
Instructions
- 1
In a large mixing bowl, combine the room temperature cream cheese, shredded Monterey Jack cheese, finely diced pepperoni, dried Italian seasoning, and Worcestershire sauce.
⏱️ 5 min
- 2
Use an electric mixer to thoroughly blend all the ingredients until the mixture is smooth and well combined.
⏱️ 5 min
- 3
Line a Bundt pan completely with plastic wrap, ensuring the entire inside surface and sides are covered with enough overhang to cover the top later.
⏱️ 3 min
- 4
Scoop the cheese mixture into the plastic-lined Bundt pan. Press it lightly and spread it out evenly to fill the pan and form the wreath shape.
⏱️ 5 min
- 5
Fold the overhanging plastic wrap over the cheese mixture to cover it completely. Place the Bundt pan in the refrigerator and chill for at least 1 hour, or preferably overnight, to allow the cheese ball to firm up.
⏱️ 60 min
- 6
While the cheese ball is chilling, prepare the coating. In a food processor, combine the smoked almonds and chopped sun-dried tomatoes. Pulse until the mixture forms fine crumbs.
⏱️ 4 min
- 7
Transfer the almond and sun-dried tomato crumbs to a separate bowl. Add the very finely chopped fresh parsley and mix everything together by hand until well combined.
⏱️ 3 min
- 8
Once chilled, remove the Bundt pan from the refrigerator. Uncover the plastic wrap from the top of the cheese mixture. Place a serving plate on top of the Bundt pan and carefully invert it, allowing the cheese ball to release onto the plate. Gently peel away and remove the plastic wrap.
⏱️ 5 min
- 9
Take the prepared coating mixture and sprinkle it evenly over the entire surface of the cheese wreath. Gently press the coating onto the cheese ball with your hands to ensure it adheres well.
⏱️ 5 min
- 10
Let the Christmas Wreath Cheese Ball sit out at room temperature for about 15 minutes before serving. Serve with your favorite crackers.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Christmas Wreath Cheese Ball
Ingredients
For the Cheese Ball Mixture
- 16 ounces cream cheese, room temperature
- 1 1/2 cups Monterey Jack cheese, freshly shredded, room temperature
- 10 pepperoni, finely diced
- 2 teaspoons Italian seasoning, dried
- 2 teaspoons Worcestershire sauce
For the Coating
- 2/3 cup smoked almonds
- 1/3 cup sun-dried tomatoes, chopped, not packed in oil
- 2/3 cup fresh parsley, very finely chopped
Instructions
- 1
In a large mixing bowl, combine the room temperature cream cheese, shredded Monterey Jack cheese, finely diced pepperoni, dried Italian seasoning, and Worcestershire sauce.
⏱️ 5 min - 2
Use an electric mixer to thoroughly blend all the ingredients until the mixture is smooth and well combined.
⏱️ 5 min - 3
Line a Bundt pan completely with plastic wrap, ensuring the entire inside surface and sides are covered with enough overhang to cover the top later.
⏱️ 3 min - 4
Scoop the cheese mixture into the plastic-lined Bundt pan. Press it lightly and spread it out evenly to fill the pan and form the wreath shape.
⏱️ 5 min - 5
Fold the overhanging plastic wrap over the cheese mixture to cover it completely. Place the Bundt pan in the refrigerator and chill for at least 1 hour, or preferably overnight, to allow the cheese ball to firm up.
⏱️ 60 min - 6
While the cheese ball is chilling, prepare the coating. In a food processor, combine the smoked almonds and chopped sun-dried tomatoes. Pulse until the mixture forms fine crumbs.
⏱️ 4 min - 7
Transfer the almond and sun-dried tomato crumbs to a separate bowl. Add the very finely chopped fresh parsley and mix everything together by hand until well combined.
⏱️ 3 min - 8
Once chilled, remove the Bundt pan from the refrigerator. Uncover the plastic wrap from the top of the cheese mixture. Place a serving plate on top of the Bundt pan and carefully invert it, allowing the cheese ball to release onto the plate. Gently peel away and remove the plastic wrap.
⏱️ 5 min - 9
Take the prepared coating mixture and sprinkle it evenly over the entire surface of the cheese wreath. Gently press the coating onto the cheese ball with your hands to ensure it adheres well.
⏱️ 5 min - 10
Let the Christmas Wreath Cheese Ball sit out at room temperature for about 15 minutes before serving. Serve with your favorite crackers.
⏱️ 15 min