Step 1

Place cream cheese, Monterey Jack cheese, pepperoni, Italian seasoning, and Worcestershire in a medium bowl; beat with a handheld mixer until thoroughly combined. Cover and chill for about 15 minutes or until firm enough to handle.

Step 2

Form into 16 small balls (1/2-inch round) and place on a baking sheet, then transfer back to the fridge for about 1-2 hours until firm.

Step 3

Place almonds in a food processor and pulse a few times until you have crumbs. Transfer to a shallow bowl with the parsley and mix to combine.

Step 4

Roll each cheese ball in the almond-parsley mixture, pressing lightly into the cheese so that it sticks.

Step 5

Just before serving, insert a pretzel stick (broken side down) into each ball. Enjoy!(If not serving immediately, loosely cover with plastic wrap and put in the refrigerator. Let sit at room temperature for 15 minutes before serving. But don’t insert the pretzel stick until right before serving or it will get mushy.)