Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Cheese-and-Coppa Pepperoncini
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- Level: Easy
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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.
