Recipe by BakinBaby
This is fantastic. Got it from our local country church cook book. Quick and easy and sure to please.
Top Review by Julie B's Hive
We tried different bases and preferred good old saltines. I used a small, finely minced onion instead of the powder. I put my pan in the oven first then turned on the heat to 350. When my timer rang I removed them from the oven and they were perfect. These are incredibly good and I'm sure to make them often. Thanks for sharing. EDITED TO ADD: Did you know these freeze very well? Three weeks ago when I first made the recipe I had quite a bit leftover so I made tiny cheeseballs, froze them then placed in an airtight container. This afternoon when watching the game I took them out of the freezer, let them come to room temperature and finished according to the recipe. Perfect! So yeah, these can be made ahead and frozen. Nice to know!
- 226.79 g package cream cheese
- 141.74 g Kraft Old English cheese spread
- 56.69 g pepperoni (chopped)
- 1.23 ml dill weed
- 4.92 ml parsley
- 14.79 ml onion powder