Italian Cheese Balls Recipes

Steps:

• Mix the cream cheese, provolone, olives, roasted red peppers, salami, artichoke hearts and crushed red pepper flakes in a medium bowl until well combined. Chill until firm and the flavors have blended, at least 4 hours or up to overnight.
• Shape the mixture into a ball and roll in the pine nuts. Serve with the crackers and garnish with the parsley.

Steps:

• Heat oven to 350°F. Spray 2 rimmed 15x10-inch baking pans with cooking spray.
• In large bowl, stir together Bisquick™ mix, sausage, Italian cheese blend, mozzarella cheese, milk, melted butter, Italian seasoning and 1/2 teaspoon pepper flakes, using hands or spoon. Shape mixture into 1-inch balls. Place 1/2 inch apart on pans.
• Bake 20 to 25 minutes, rotating pans halfway through bake time, until brown. Immediately remove from pan; transfer to serving platter. Sprinkle with basil.
• Meanwhile, in 1 1/2-quart saucepan, heat pasta sauce and remaining 1/2 teaspoon pepper flakes to simmering over medium heat. Reduce heat to medium-low; simmer 5 minutes to combine flavors, stirring frequently. Serve warm cheese balls with sauce.

Steps:

• In a shallow dish combine 1 tablespoon of the chives, 1 tablespoon of the basil, and the parsley; set aside.
• In a medium bowl beat cream cheese and Fontina cheese with an electric mixer on medium speed until smooth.
• Beat in the salami and finely chopped roasted red sweet pepper and remaining 2 tablespoons chives, remaining 2 tablespoons basil, the pepper, and garlic.
• Form into a ball (or log).
• Roll ball in herb mixture. Wrap and chill cheese ball for 4 to 24 hours.
• Serve with water crackers or baguette slices, and a nice bottle of Italian wine or sparkling Spumante!
• Makes twelve 2-tablespoon servings.