Mini Cheeseball Bombs

Yield: 18 cheese balls, Prep time: 20 minutes, Total time: 20 minutes

INGREDIENTS:

FOR THE CHEESE BALLS

• 8 ounces cream cheese (softened)

• 1 cup shredded sharp white cheddar cheese

• 1 tablespoon rosemary (fresh, chopped)

• 4 green onions, finely chopped (optional)

• 1/4 teaspoon granulated garlic

• 1/4 teaspoon smoked paprika

• salt and pepper to taste

CHEESE BALL COATING

• 1/2 cup almonds (toasted, sliced)

• 1/2 cup finely chopped pecans

• 1 teaspoon rosemary (fresh, chopped)

• 4 ounces Hot Pepper Jelly

• pretzel sticks

INSTRUCTIONS

PREPARE THE CHEESE BALL MIXTURE

1. Combine the cream cheese, cheddar, rosemary, green onions, garlic, paprika, salt, and pepper.

2. Spoon the mixture into balls about 2 teaspoons worth.

3. Roll to smooth out.

4. Using a finger or a small spoon, make a well or depression in the middle of the cheese balls.

5. Refrigerate, covered, for at least 2 hours.

CHILL WHILE YOU PREPARE THE PEPPER JELLY.

1. If your Hot Pepper Jelly is thick, add a tablespoon of water and heat to combine until thin enough to spread.

2. Pipe or spoon the Hot Pepper Jelly into the cheese balls.

3. Gently pinch and seal the opening closed and smooth back into a ball shape.

COAT THE PEPPER JELLY BOMBS.

1. Roll the cheese ball bombs in chopped almonds and pecans combined with a little rosemary until covered.

2. Store in the refrigerator until ready to serve (up to 3 days).

3. When ready to serve, insert a pretzel stick and place it on a platter, or serve with crackers.

4. Enjoy!