16 ounces cream cheese, softened
2 1/2 cups shredded part-skim mozzarella cheese, divided
3/4 cup freshly grated Parmesan cheese
1/2 cup finely chopped pepperoni
1/4 cup crushed tomatoes
2 1/2 T. chopped bell pepper, any color
1 T. finely chopped onion
2 garlic cloves, minced or pressed through a garlic press
3/4 t. Italian seasoning
1/2 cup whole wheat breadcrumbs, for decorating
Pepperoni slices and black olives, for decorating
Crackers or baguette slices, for serving
Using a stand mixer or a bowl and spatula, mix together the cream cheese, 2 cups mozzarella (reserve the 1/2 cup for decorating), Parmesan, chopped pepperoni, tomatoes, 2 T. of bell pepper (reserve the 1/2 T. for decorating), onion, garlic, and Italian seasoning. Form the mixture into a ball and loosely cover with plastic wrap. Gently flatten the ball into a disk; refrigerate for at least 2 hours or overnight. I actually made two disks.
Before serving, unwrap the disk and roll the edges in the breadcrumbs, pressing the middle in a bit as you roll. Set the disk on a plate and top with the remaining 1/2 cup of mozzarella, pepperoni slices, the remaining bell pepper and olives. I sprinkled a little oregano on top, too.
Serve with crackers or baguette slices.
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