Use a spatula to blend cream cheese, salami, green onion, and Worcestershire sauce in a large bowl. Season with salt as needed.
SHAPE CHEESE BALL:
Using a piece of plastic wrap, form the cheese into a ball shape. Roll the cheese ball in shredded cheddar to evenly coat. Wrap the cheese ball in plastic wrap and place it in the fridge for 1 hour.
After the cheese ball is firm, shape it into a pumpkin using plastic wrap or waxed paper to help form the shape. Push the center of the top of the cheese ball in about ½” to create the indented top of the pumpkin where the stem will be. Place on a serving plate, Push the pretzel into the cheese ball to create the “stem.”
SERVE:
Serve cold with firm crackers, such as Triscuit or Wheat Thins, or pretzels.
Notes
● This recipe easily doubles to make one large cheese ball or two 8 ounce cheese balls.
● You can use finely minced high-quality roast beef instead of salami.
● If you are feeling creative, use green onion or parsley to create leaves for the pumpkin! You can also cut triangles from black olives to make a Jack-o’-lantern face for a not-so-spooky Halloween appetizer.