1 (8 oz.) container soft-style cream cheese with chives
1 1/4 c. shredded Muenster cheese (5 oz.)
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, shredded 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 vaporproof material. Seal, label, and freeze for up to 3 months.

Before serving, if frozen, thaw the cheese well 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.