In a food processor, add cream cheese, mozzarella, parmesan, Italian seasoning, and parsley. Blend until cream cheese is light and fluffy.
Add in half of the mini pepperoni. Blend until pepperoni is evenly incorporated and broken into smaller pieces.
Gather up cheese and place onto a large sheet of plastic wrap. Cover cheese with plastic wrap and squeeze cheese into a tight ball, trying your best to keep it compact and eliminate any air pockets. Shape ball into a football.
Refrigerate ball for several hours to firm up. For best results, refrigerate overnight.
When cheese ball has firmed up, cover with remaining mini pepperoni. You should have enough to cover the surface of the cheese ball.
Cut mozzarella cheese slice into thin strips to make the laces for the football. You'll need one long strip and several shorter ones. Place laces on top of the pepperoni. Keep cheese ball refrigerated until ready for serving. Serve with chips, pretzels, crackers or vegetables.
Notes
I found that half a 5 oz bag of mini pepperoni was just enough to cover the entire surface of the football (I did not place any at the bottom). If you add other ingredients to your football which results in it being bigger, you may need more pepperoni.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.