[DRAFT]
Recipe courtesy of Food Network Kitchen
Cheese-and-Coppa Pepperoncini
Level:
Easy
Level:
Easy

Directions

Halve 6 large pepperoncini lengthwise; remove the seeds and pat dry with paper towels. Cut 4 ounces provolone into twelve 1/2-inch-wide pieces and stuff into the pepper halves. Top each with about 1/2 teaspoon olive tapenade and wrap with a thin slice of coppa (or salami). Secure with toothpicks.

Categories:

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Cajun Crab Stuffed Pepperoncini

Recipe courtesy of The Hearty Boys

Pressed Picnic Sandwich with Roasted Red Pepper and Pepperoncini Spread

Recipe courtesy of Kelsey Nixon

T.O.P.P. (Tomato, Onion, Pepperoncini and Pickle Salad)

Recipe courtesy of Dan Pashman|Laurie March

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.