Mini Garlic Pretzel Cheese Balls

Preparation
Melt the butter in a small pan over medium-high heat. Add the scallions and garlic and sauté for 2–3 minutes, until fragrant, then remove the pan from the heat and let cool completely.
Add the cream cheese to a large bowl and stir in the cooled garlic and scallion mixture, shredded cheddar, cayenne, Worcestershire sauce, salt, pepper, and ½ cup crushed Snyder’s Pretzel Snaps until well-combined.
Lay out small squares of plastic wrap. Scoop a heaping tablespoon of the cream cheese mixture onto the center of each plastic wrap square, adjusting the amounts if necessary to make sure the mixture is divided evenly. Working with one square at a time, lift the sides of the plastic wrap around the cream cheese mixture to cover completely, then shape into a smooth ball, eliminating any air pockets. Repeat to make the remaining balls, then freeze for 20–30 minutes to firm.
Divide the remaining 1½ cups of crushed Snyder’s Pretzel Snap between 2 large plates. Add the parsley, if using, to one of the plates and mix to combine.
Remove the chilled cheese balls from the freezer and roll half of the balls in the pretzel-parsley mixture, pressing firmly to coat with the crumbs. Place each ball on top of a Snyder’s Pretzel Snap and place on a large platter.
Roll the remaining balls in the plain crushed pretzels, then press the pomegranate seeds, if using, sparsely around the balls. Place each ball on top of a Snyder’s Pretzel Snap and place on a large platter with the other balls.
Serve immediately, or chill uncovered until ready to serve, up to 24 hours.
Enjoy!