Yield: 8 servings
|1 pack||Soft style cream cheese with chives, (8oz)|
|1¼ cup||Hot jack cheese, shredded|
|3½ ounce||Pepperoni, finely chopped.|
|½ teaspoon||Ground red pepper|
In mixing bowl, blend cream cheese, hot jack, pepperoni, and milk.
Shape cheese into wheel shape. on waxed paper, combine paprika and red pepper. Roll and pat cheese in mix till well-coated. Cover and refrigerate 3 hours to 1 week.
NOTES: I usually just use paprika. Can substitute muenster or a sharp cheese for the hot jack. Joan. original recipe from Joan Barnes, Bennington Vermont. paraphrased and typed by Charlotte Welch
Submitted By CHARLOTTE WELCH On 12-23-94