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Publisher Photo
I make a variation of my mom's cheese ball recipe every Christmas and throughout the year, too. It's one of my daughter's favorite appetizers. I changed it from a traditional cheese ball into a roll up to make it a fun finger food. All the cheeses create an intensely flavorful bite. If you choose to mold a mixture into a ball, garnish with additional chopped walnuts. —Marsha Warner, Folsom, California
Recommended: Pizza-Flavored Recipes
MAKES:
40 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
40 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup finely shredded cheddar cheese
  • 1/2 cup crumbled blue cheese
  • 1-1/2 teaspoons grated onion
  • 1 garlic clove, minced
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon Worcestershire sauce
  • 1/8 teaspoon cayenne pepper
  • 4 flour tortillas (10 inches)
  • 1 cup chopped walnuts

Directions

In a small bowl, mix the first eight ingredients until blended. Spread over tortillas; sprinkle with walnuts. Roll up tightly; wrap in plastic. Refrigerate at least 30 minutes.
Just before serving, unwrap and cut each tortilla crosswise into 10 slices. Yield: about 3 dozen.
Originally published as Cheese Ball Roll-Ups in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p94

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup finely shredded cheddar cheese
  • 1/2 cup crumbled blue cheese
  • 1-1/2 teaspoons grated onion
  • 1 garlic clove, minced
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon Worcestershire sauce
  • 1/8 teaspoon cayenne pepper
  • 4 flour tortillas (10 inches)
  • 1 cup chopped walnuts
  1. In a small bowl, mix the first eight ingredients until blended. Spread over tortillas; sprinkle with walnuts. Roll up tightly; wrap in plastic. Refrigerate at least 30 minutes.
  2. Just before serving, unwrap and cut each tortilla crosswise into 10 slices. Yield: about 3 dozen.
Originally published as Cheese Ball Roll-Ups in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p94

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