Deck the halls mini cheese balls

DECK THE HALLS MINI CHEESE BALLS



2 (8 oz.) pkg. cream cheese, softened

1 teaspoon seasoned salt

1/8 teaspoon cayenne

1/2 teaspoon Worcestershire sauce

1 cup crushed pineapple, well drained

1/4 cup thinly sliced green onions

1/4 cup roasted red bell pepper, diced and drained

1-1/2 cups chopped pecans

2 tablespoons parsley flakes

24 tree shaped pretzels

24 red bell pepper strips, 1/4 x 1 inch







In a large mixing bowl, beat cream cheese, seasoned salt, cayenne, and Worcestershire sauce on low speed until smooth. Stir in pineapple, green onions, and bell pepper. Shape mixture into 24 walnut-size balls. Place pecans in a pie plate. Roll balls in pecans. Place on a large plate. Sprinkle tops with parsley flakes. Cover and chill for 1 hour or until serving time. Just before serving, place each ball on the center of a pretzel and add a pepper strip to the top. Serve with crackers as desired. Serves 12-16.



Number of Servings: 12-16

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