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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Pepperoncini Poppers Recipe

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This recipe for Pepperoncini Poppers is from Boca 2010: GRILLING THE COMPETITION, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-3 jars of pickled pepperoncini
1/2 pound of salami, hot capicola, or proscuitto
1 box or 8 oz. of cream cheese
Directions:
Directions:
Drain the pepperoncini from the jars. Lay flat on a cookie sheet (line with wax paper at your discretion). Slice an approximately 1-inch-opening down the middle of each pepper long-wise without cutting the pepper in half. Cut a piece of salami, capicola, or proscuitto to be about 1 inch by 3 inches. Roll the meat and insert into your 1-inch slice. (Instead of rolling, you can also insert the meat like a cup into the opening). Now, add a chunk of cream cheese over the top and heat for 5 minutes in the oven at 350º or until cheese is melted.
Personal Notes:
Personal Notes:
This recipe allows you to create a platter of poppers in relatively little time for many people. You can substitute almost everything in this recipe to taste. For example, use salami for a bolder flavor, hot capicola for a spicier flavor, proscuitto for a sweeter flavor. And, instead of plain cream cheese, try pepperjack or another flavored cream cheese. Each time you make this you can try something different!

 

 

 

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