1 (8 oz.) container soft-style cream cheese with chives and onion
1 1/4 c. (5 oz.) shredded Muenster cheese
1 (3 1/2 oz.) pkg. sliced pepperoni, finely chopped
1 tbsp. milk
2 tsp. paprika
1/2 tsp. ground red pepper
Assorted crackers or Melba toast rounds

In a mixing bowl, stir together cream cheese, Muenster cheese, chopped pepperoni, and milk. Shape cheese mixture into a 4-inch ball. Flatten the ball into a wheel shape measuring 4 1/2 x 1 1/2 inches.

On waxed paper, combine paprika and red pepper. Roll and pat cheese wheel in paprika mixture until well coated. Cover and refrigerate for 3 hours to 1 week. OR, wrap the cheese wheel in moisture and vapor-proof material. Seal, label, and freeze for up to 3 months. Before serving, thaw the cheese wheel overnight in the refrigerator.

Use a sharp knife to score the top of the cheese wheel into diamonds. Serve with crackers or Melba toast. Makes 14 to 16 servings.