Cheese Ball With Pesto Recipes

Steps:

• Cut biscuit dough in half. Flatten dough.
• Spread a teaspoon of pesto in the center of the dough, then place a mozzarella cube on top
• Pinch the sides around the cheese so the pesto and cheese are completely encased by the dough.
• Place stuffed dough balls in a cast iron pan.
• Crush garlic and mix with melted butter.
• Brush the garlic butter over each ball. Bake for 20 minutes at 400˚F (200˚C) or until the dough is golden brown. Serve warm.
• Enjoy!

Steps:

• Mix together pesto, and two cheeses.
• Place mixture on a sheet of plastic wrap and form into a ball Chill for 3+hours.
• Remove plastic wrap from the cheese ball and place in plate Press the pine nuts firmly over the outside of the ball and refrigerate.
• Bring to room temperature one hour before serving.

Steps:

• Stir together cream cheese and Cheddar cheese; divide in half. Stir pesto into 1 half; stir onion, mustard and 2 or 3 drops pepper sauce into other half. Cover each half; refrigerate about 4 hours or until firm enough to shape.
• Place cheese mixtures on cookie sheet. Shape each half into cone shape to look like a pine tree.
• If desired, wrap each tree, label and freeze up to 1 month. Twelve hours before serving, remove trees from freezer. Thaw in wrapper in refrigerator.
• Just before serving, roll trees in parsley, pressing it evenly onto trees. Press pine nuts onto trees in string form for garland. Press bell pepper pieces onto trees for ornaments. Top each tree with star shape cut from lemon peel. Serve with crackers.

Steps:

• Fill 3-quart saucepan with 4 cups water.
• Bring to boil over high heat 4 to 5 minutes.
• Dip 3 cups parsley and basil into boiling water just until wilted about 30 seconds.
• Rinse with cold water. Drain well, squeezing out excess liquid.
• Chop wilted parsley and basil leaves.
• Combine wilted parsley and basil, provolone cheese, pine nuts, cream cheese, garlic and red pepper in large mixer bowl.
• Beat at medium speed, scraping bowl often, until well mixed 1 to 2 minutes.
• Shape into ball. Cover; refrigerate until firm at least 3 hours.
• Chop remaining parsley. Reshape ball, if necessary. Roll cheese ball in remaining chopped parsley to coat.
• Serve with crackers or thin French bread slices.

Steps:

• In a large bowl, beat cream cheese, Parmesan cheese and garlic until blended. Divide into 3 portions; place each in a small bowl., For Pesto Cheese Ball: Beat pesto into 1 portion of cheese mixture. Stir in basil. Shape into a ball., For Horseradish-Bacon Cheese Ball: Beat horseradish into second portion of cheese mixture. Stir in bacon and green onion. Shape into 1 large or 3 mini balls., For Gorgonzola-Cranberry Cheese Ball: Beat Gorgonzola cheese into third portion of cheese mixture. Stir in cranberries. Shape into a ball; roll in walnuts to coat., Cover and refrigerate at least 1 hour or until firm. Decorate as desired. Serve with crackers.

Steps:

• In a large bowl, beat cream cheese, Parmesan cheese and garlic until blended. Divide into three portions. , For Pine Nut-Pesto Cheese Ball: Beat one portion of cream cheese mixture and pesto until blended. Stir in basil. Chop 2 tablespoons pine nuts; stir into cheese mixture. Shape into a ball; roll in remaining pine nuts. Wrap in plastic; chill until firm. , For Horseradish-Bacon Cheese Ball: Beat one portion of cream cheese mixture and horseradish until blended. Stir in bacon and onion. Shape into a ball. Wrap in plastic; chill until firm., For Salsa Cheese Ball: Beat one portion of cream cheese mixture, tomato paste and salt until blended. Stir in cilantro, onion and jalapeno. Shape into a ball. Wrap in plastic; chill until firm. , Can refrigerate up to two weeks. Serve with crackers.