Pumpkin Cheese Ball Appetizer
Stacey Hawkins
16
5 minutes
0 minutes
Appetizer
Isn't this adorable!! I have to give credit to the original person who made this, although I have to say I have no idea who it is... I saw the photo online and though we could Wow! this for sure and make it low carb and fun for the holidays.
Whether you make it sweet or savory, it's one to be talked about for sure!!
Happy Cooking~
Stacey
Ingredients
1 block light cream cheese (NOT fat free)
5 ounces smoked deli ham, shredded finely
2 C light cheddar cheese, shredded
1 T Stacey Hawkins Phoenix Sunrise Seasoning*
½ C Stacey Hawkins Herbed Butter Cracker Panko
1 bell pepper with a great stem
10 no-carb tortillas*
nonstick cooking spray
3-4 rubber bands
leaf shaped cookie cutters
Directions
Bring the cream cheese to room temperature or soften gently in the microwave. Preheat the oven to 300° F.
Combine together the cream cheese, cheddar cheese, ham and Phoenix Sunrise (or other Stacey Hawkins Seasoning you prefer) in a bowl. Using a spatula, combine well to mix.
Place a piece of plastic wrap large enough to hold the ball of cream cheese on the counter. Place the cheese in the middle, wrap, and using your hands, form a ball.
Wrap the rubber bands around the ball to shape the pumpkin. Place in the fridge for 30 minutes to set.
While the cheese is chilling, use the cookie cutters to cut leaf shapes out of the tortillas. Place on a cookie sheet, spray lightly with nonstick spray and season with a pinch of salt, or additional Stacey Hawkins Seasoning for more flavor. Bake for 10-12 minutes, until crispy.
Remove the cheese from the fridge. Take off the rubber bands and plastic wrap. Sprinkle cheese with Herbed Butter Crumb Panko for a little texture.
Place the cheese ball on your serving plate. Gently cut the top out of the pepper and place it firmly on the top of the cheese ball to make a “stem”. Surround with tortillas and enjoy!
