1. Take your cream cheese out of the fridge about 30 minutes before starting so it softens nicely. This makes mixing much easier and helps everything meld together.
2. In a large bowl, combine the softened cream cheese, garlic powder, Italian seasoning, salt, and pepper. Use a sturdy spoon or hand mixer on low speed to blend until smooth and creamy.
3. Add the chopped pepperoni, roasted red peppers, green and black olives, artichoke hearts, parsley, and mozzarella cheese to the cream cheese mixture. Stir gently but thoroughly to distribute all those bold flavors evenly.
4. Lay out a piece of plastic wrap on your counter, about 12 x 15 inches. Spoon the mixture onto the center and shape it into a rough log or cylinder about 8 inches long. Wrap it tightly in the plastic wrap, twisting the ends to seal it well.
5. Refrigerate the log for at least 2 hours, preferably overnight. This resting time allows the flavors to deepen and the log to firm up, making it easier to slice and serve.
6. When ready to serve, unwrap the log and place it on a serving dish. Garnish with extra parsley, sliced olives, or a drizzle of good olive oil if you like.

From my own kitchen to yours: I’ve learned that patience is key here. Letting the log chill overnight is when the magic happens. It reminds me of Mama Lu’s Sunday pot roasts, which always tasted best the next day. Same principle, just in a creamy, tangy package.