Preheat your oven to 400 degrees. Line a deep-sided baking sheet with tin foil. Align the pieces of uncooked bacon on the baking sheet. Bake for 15-20 minutes or until the bacon is crisp. Carefully transfer the bacon to a paper-towel-lined plate allowing excess grease to drain away. Set aside.
In a stand mixer fitted with a paddle attachment, mix the cream cheese, cheddar cheese, mozzarella cheese, pepper, paprika, onion powder, garlic salt, and Worcestershire sauce until completely smooth.
Using a silicone spatula, scrape down the sides of the stand mixer's bowl. Gather the mixed cheese with your hands, and form a ball.
Wrap the cheese ball in plastic wrap and place it in the refrigerator to chill for 4 hours.
After the cheese ball has chilled, crumble the bacon, and place it on a large plate. Roll the cheese ball's surface in the crumbled bacon until it is completely covered.
Allow the cheese ball to sit at room temperature for 15-30 minutes before serving so it can soften. Serve with an assortment of crackers.
Feel free to skip the use of uncooked bacon in the recipe and use pre-cooked bacon bits, such as Smithfield Hometown Original Bacon Bits, for convenience.
Remember to coat your cheese ball after the cheese has chilled to prevent the bacon from becoming soggy in the refrigerator. Follow this tip for all toppings.
The cheese ball should not be left out in room temperature for more than 2 hours.