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16 servings, 2 cheese puffs each
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If cheese mixture is too soft to shape into balls, refrigerate until firm enough to roll into balls as directed.
Coated unbaked cheese balls can be stored in refrigerator up to 24 hours before placing on crackers and baking as directed.
Add one of the following to the crumbs before using to coat cheese balls as directed: toasted sesame seed; chopped fresh dill or fresh chives; finely chopped red, green and yellow peppers. Or omit the crumbs and coat cheese balls with one of these suggested coatings before placing on crackers and baking as directed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I omitted the artichoke hearts and these puffs were still absolutely delicious. They were a bit rich so I could only see myself eating 2 or 3 total which makes them PERFECT for appetizers at a party. I also refrigerated some leftovers and heated them up the next day and they were still good. Just make sure not to heat them up too long or the cheese will burn and they will reek. Otherwise, I absolutely love this recipe and I WILL be making them again.
the various coatings make it even better!