Looking for a great appetizer to enjoy during a football game? This cheese ball Pigskin will be just up your alley! Plus it’s a fun project to make with your with your family. Make extra bacon as those creating the Pigskin have a tendency to munch during the pigskin forming process.
Serves 15 to 20
- 2 pounds of sliced bacon, divided
- 1 medium Jalapeno, seeded and finely chopped
- 20-ounces of cream cheese, room temperature
- 1½ cups shredded white cheddar cheese plus 2 slices of white cheddar cheese for decoration
- 3 green onions, roots and tough top greens removed, finely chopped
- ½ teaspoon garlic salt
- ¼ teaspoon white pepper
- ¾ teaspoon Creole seasoning
Preheat the oven to 400 degrees. Lay the bacon sliced in even layers on two baking sheets. Bake until crisp, about 12 minutes. Remove from oven and drain bacon on paper towels. When cool, coarsely chop and set aside.
Place the room temperature cream cheese and 1½ cups shredded cheddar cheese in the bowl of an electric mixer. Mix on medium speed until combined.
Add the green onions, ½ cup chopped cooked bacon, chopped jalapeno, garlic salt, white pepper and Creole seasoning. Mix to combine.
Place a large piece of plastic wrap on a work surface. Place the cheese mixture in the middle of the plastic wrap and form it into a football. Cover loosely with the plastic wrap and refrigerate for two hours or overnight.
When ready to serve, remove the cheese ball from the refrigerator and place on a work surface. Cover the cheese ball completely with the remainder of the cooked bacon. Slice the reserved white cheddar cheese slices into ¼-inch wide strips. Place two longer strips down the middle of the football. Place five smaller strips of cheese over the long strips to create the football laces. Transfer to a serving platter.