Prep 15 mins
Cook 0 mins
This is fantastic. Got it from our local country church cook book. Quick and easy and sure to please.
- 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
- Mix together and spread on crackers or cocktail rounds.
- Place in oven at 400°F for 5-10 minutes or until edges are beginning to crisp but not burn.
- Remove from oven, and wait for the "Oh My goodness. These are 2Die4.
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!
I loved these! Very easy to make. I used non stick foil on my baking sheet for easy clean up. I also used plain saltines and mine were done in 6 min. I thought that 1 tablespoon of onion powder sounded like a lot. It tasted ok but boy did I have bad onion breath afterwards. So next time I will probably cut done on the onion powder. Oh and I kind of cheated. I used the package of already diced peperoni. Can't wait to make these again. Thank you for sharing.
These delicious little fellas were devoured within minutes of them hitting the plate...so addictive!
A sure fire winner on any nibbles platter!!
Made and reviewed as a THANK YOU for tagging in PRMR during the recent TIC-TAC-TOE event.