Proscuitto Wrapped Stuffed Pepperoncini
Spicy, salty, cheesy…these Proscuitto Wrapped Stuffed Pepperoncini are super yummy!! A great appetizer to serve when entertaining or when you’re just looking for something a little different than chips and dip. Easy to keep the ingredients on hand in your pantry and fridge. All you need is a jar of pepperoncini peppers, cream cheese, some shredded cheese, a sprinkle of seasonings and some thinly sliced proscuitto.
Make them ahead and keep them in the fridge before crisping them up for about 15 minutes in the oven. Could not be simpler. Every time I serve them they are quickly gobbled up, so make more than you think you need. Any leftovers can be reheated in the oven…I like to add another layer of proscuitto if I’m reheating! Can’t get enough of the proscuitto’s salty crispiness! So good!
Proscuitto Wrapped Stuffed Pepperoncini
Ingredients
- 8 ounces cream cheese softened
- 1/2-3/4 cup freshly shredded italian cheeses I use a combination of asiago,mozzerella, provolone, parmesan; any white italian cheese you have on hand is fine
- 1/4 teaspoon oregano
- 1/2 teaspoon parsley
- freshly ground black pepper to taste
- 1 large jar pepperoncini peppers
- 1 package thinly sliced proscuitto I use Boar's Head
Instructions
- Combine softened cream cheese with shredded cheeses and oregano, parsley and black pepper. Set aside.
- Take each pepperoncini pepper and cut the top stem off. Using kitchen shears, cut down the pepper lengthwise and remove all seeds. If it is a large pepper I cut all the way in half to make two sides that I stuff seperately, so that all the peppers are similiar in size. Place on a paper towel to dry slightly.
- Line a large baking sheet with parchment paper. Stuff each pepperoncini with the cream cheese mixture, using a small teaspoon. The mixture will be soft and easy to wrap the sides of the pepper around it.
- Cut each thin piece of proscuitto lengthwise into strips. Each piece will have about 4 strips. Wrap each stuffed pepperoncini with proscuitto, covering the pepper from top to bottom. This can be done easily as the proscuitto is very thin; if a strip tears that's ok, just stick in onto the pepper or fold it under the pepper to hold in place. When it is baked, the proscuitto will crisp up and hold it all together. Place each stuffed pepperoncini on the baking sheet, lining up in rows. At this point, you can place in the refrigerator until ready to cook, up to one day ahead.
- Bake on convection bake at 375° for about 15 minutes or until the proscuitto is crispy and the cheese is melted and slightly browned. Enjoy!