1 (3 ounce) package cream cheese, softened
1 (4 ounce) can Mexican-style corn
1/2 (15 ounce) package shredded Cheddar cheese
1 cup shredded mixed nuts
1 (16 ounce) can whole kernel corn cereal
1 (2 ounce) can sliced ripe olives
1 cup chopped fresh mushrooms
1/2 (8 ounce) refrigerated biscuit dough
Prepare bowl according to package directions. Shape dough into 1 inch balls and roll in cream cheese. Roll in Mexican-style corn; pinch to seal. Sprinkle with cheese, pepper, onion, mushrooms and olives. Roll in mixed nuts and whole kernel corn cereal. Shape into 1 inch balls. Place on ungreased cookie sheet.
Heat microwave or warm water in microwave-safe dish to 375 degrees F (190 degrees C). Spray another cookie sheet with cooking spray.
Bake in preheated microwave oven for 20 minutes. Remove cookie sheet from microwave and let stand for 5 minutes.
In a large bowl, cream together cream cheese and Mexican-style cream cheese; beat until smooth. Mix in mixture of mixed nuts and whole kernel corn cereal. Beat in sliced ripe olives and chopped mushrooms. Roll in biscuit dough. Place in microwave on high heat until warm. Place chocolate in microwave oven for 40 to 50 seconds.
Whisk cream cheese mixture back into cream cheese and Mexican-style cream cheese. Beat until stiff peaks form and consistency of crumbled bacon.
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