Mix cream cheese and mayo until well blended. Add mozzarella cheese, parsley, garlic and chili powder; mix well. Cover. Refrigerate 2 hours.
Combine paprika and poppy seed in shallow dish or pie plate; set aside. Divide cheese mixture in half; roll each half into 6-inch (15-cm) log. Add, one at a time, to paprika mixture; roll gently until logs are evenly coated on all sides.
Wrap tightly in plastic wrap. Refrigerate several hours or until firm. Store leftover cheese logs in refrigerator.
Kraft Kitchen Tips!
Instead of rolling in paprika and poppy seed, try rolling in finely chopped toasted pecans.