Oh my are these so addicting and good! I could not stop eating them and seriously considered eating some for breakfast the following day. But I managed to wait until lunch and then proceed to eat the remaining ones.
I did not find these very spicy, but with pepperoncinis or banana peppers as we call them, they can vary in degrees of spiciness. But it does help that the seeds are removed.
Pepperoncinis with Cream Cheese and Salami
Ingredients:
- pepperoncinis, well drained
- cream cheese, room temperature
- dry hard salami, about 3 inch in diameter
- toothpicks
- Cut the tops off of the pepperoncinis and drain any juice from the inside.
- Slice down one side stopping before you get to the bottom and then scrape out any seeds.
- Fill the pepperoncinis with cream cheese.
- Fold the salami in half and place the filled pepperoncini in the middle, then fold the salami around and secure with a toothpick.
- Serve immediately or refrigerate until ready to serve.
*Adapted from Yummy Lil' Things.
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