Spicy Cream Cheese Pepperoni Devils On Horseback

Name: Spicy Cream Cheese Pepperoni Devils On Horseback
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 20 dates
Ingredients: 20 pitted Deglet Noor dates; 1 cup lager-style beer; 2 ounces cream cheese, softened; 4 gherkin pickles, diced fine; 1 teaspoon sriracha; 10 sandwich-style pepperoni slices, halved

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Level: Easy

Total: 20 min (includes soaking time)
Active: 20 min

Yield: 20 dates

Level: Easy

Total: 20 min (includes soaking time)
Active: 20 min

Yield: 20 dates

Ingredients

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20 pitted Deglet Noor dates

1 cup lager-style beer

2 ounces cream cheese, softened

4 gherkin pickles, diced fine

1 teaspoon sriracha

10 sandwich-style pepperoni slices, halved

Directions

In a small bowl, submerge the dates in the lager and soak for 2 hours.
Heat a toaster oven to 450 degrees F and place a rack in a quarter sheet pan or use the pan that came with your toaster oven if applicable (see Cook's Note).
Thoroughly mix the cream cheese, gherkins and sriracha together, then transfer to a zip-top bag and snip off one corner of the bag, leaving about a 1/2-inch opening.
Drain and then open the dates by using a pair of scissors to cut a lengthwise slit in each date. Pipe roughly 1/2 teaspoon of the cream cheese mixture into each date and wrap with half a pepperoni slice. Place the wrapped dates on the rack, pepperoni ends down, and gently press to anchor.
Bake until the pepperoni is brown and crispy, about 10 minutes. Cool 5 minutes before devouring.

Cook’s Note

Obviously if you don't have a toaster oven you can use a regular oven. But honestly, you should think about picking up a decent toaster oven sometime soon.