Yo "way too dang busy" MO
12-16-2009, 09:53 AM
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2 pkg. (8 oz. each) Cream Cheese, softened ( I use the Neufchatel Cheese)
3/4 cup chopped Pepperoni (I use the turkey pepperoni)
1/2 cup Grated Three Cheese Blend
1/4 cup chopped black olives
2 Tbsp. chopped fresh basil
6 Tbsp. chopped roasted red peppers, divided
1 Tbsp. chopped fresh parsley
Fresh basil leaves
MIX cream cheese, pepperoni, grated cheese blend, olives, chopped basil and 2 Tbsp. peppers until well blended. Shape into 16-inch log; wrap in plastic wrap.
REFRIGERATE 1 hour or until firm enough to handle. Form into wreath shape on large plate.
TOP with remaining peppers and parsley. Garnish with fresh basil leaves. Serve with crackers
2 pkg. (8 oz. each) Cream Cheese, softened ( I use the Neufchatel Cheese)
3/4 cup chopped Pepperoni (I use the turkey pepperoni)
1/2 cup Grated Three Cheese Blend
1/4 cup chopped black olives
2 Tbsp. chopped fresh basil
6 Tbsp. chopped roasted red peppers, divided
1 Tbsp. chopped fresh parsley
Fresh basil leaves
MIX cream cheese, pepperoni, grated cheese blend, olives, chopped basil and 2 Tbsp. peppers until well blended. Shape into 16-inch log; wrap in plastic wrap.
REFRIGERATE 1 hour or until firm enough to handle. Form into wreath shape on large plate.
TOP with remaining peppers and parsley. Garnish with fresh basil leaves. Serve with crackers