Community Pick
Party Pepperoncini

photo by PaulaG



- Ready In:
- 5mins
- Ingredients:
- 4
- Yields:
-
16 appetizers
- Serves:
- 8
ingredients
- 30 thin slices genoa salami
- 30 thin slices provolone cheese (see note below)
- 1 (16 ounce) jar pepperoncini peppers
- 1 tablespoon olive oil
directions
- Drain the peppeoncinis and cut the ends off. I usually squeeze the seed bundle out, but you don't have to.
- Very lightly brush each slice of salami with olive oil.
- Put a slice of provolone on each slice of salami and lightly brush with olive oil again. (If the provolone is wider than the salami, just fold it down on one side, then roll long-wise.).
- Wrap salami and provolone around pepperoncini and secure with a toothpick.
- Cover and refrigerate.
- Note: If the provolone is significantly larger in diameter than the salami, only get half as many slices of provolone and cut them in half.
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Reviews
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Tweaks
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Oh puppitypup, I could make a whole meal out of nothing but these! Used Boar's Head Genoa Salami and Picante Provolone. They are like an antipasto finger food. These are going to be on my buffet for Superbowl Sunday. DH says two thumbs up! Thanks. NOTE: (2/24/07) Made this again with a twist - instead of pepperoncini I used bread & butter pickles. Delicious!
RECIPE SUBMITTED BY
puppitypup
Sutherlin, Oregon
My name is Julie, and I love to cook. I've even gotten to the point where I don't mind the dishes!