Lunchmeat-Wrapped Mini Cheese Balls


  • 7 oz cheddar cheese spread
  • 4 oz cream cheese
  • 9 oz Old Wisconsin Summer Sausage
  • 2 oz Buddig Ham
  • 2 oz Buddig Turkey
  • 2 oz Buddig Beef
  • 30 ea skewers - small bamboo


40 minutes


15 servings


  • Bring cheddar cheese spread and cream cheese to room temperature.
  • Remove skin from summer sausage, cut into 1/4"" thick slices, then dice into small chunks.
  • Sauté sausage until lightly browned. Drain on paper towel-lined plate, let cool and discard rendered fat.
  • Mix cheddar cheese spread, cream cheese and summer sausage in a bowl.
  • On a cutting board, lay out sliced Buddig meats and scoop 1 oz of mixture onto meat. Fold meat over mixture to form a little ball or pillow. Skewer to seal, and serve.
  • Feel free to add cucumber slices, grape tomatoes or anything else you'd like to dress up your skewers!