Savory Cheese Ball

4 oz Cambrooke Cream Cheese - Plain, softened
2 tsp chopped sun-dried tomatoes, packed in oil
14 g Cambrooke Mozzarella Shreds
1 clove garlic, chopped
10 g pretzel sticks, broken in half
¼ tsp of your favorite mixed, dried herbs as parsley, chives or Italian seasoning blend

In a small bowl add the cream cheese, chopped sun-dried tomatoes, mozzarella shreds, seasoning and garlic. Use a spatula to blend all ingredients together until well combined and smooth. Add salt and pepper if desired, mix again.
Pull out a piece of plastic wrap big enough to wrap the cheese filling tightly. Add the cheese filling to the plastic wrap and wrap tightly, forming a ball shape. Refrigerate for at least 4 hours to help the cheeseball hold its shape. I refrigerated mine for 2 days.
When ready to serve the cheeseball, it is time to make the coating. Place the broken pretzels sticks in a small food processor and pulse until you have small crumbs. Try to not make it into a powder. The larger pieces will give a nice crunch. Take the cheeseball out of the fridge and gently coat with the pretzel crumbs. Serve with your choice of crackers or pretzels.

Recipe developed by Amber Gibson, HCU Mom and HCU Network Recipe Coordinator

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