Home > Recipes > Pepperoncini Firecrackers

Pepperoncini Firecrackers Recipe

My youngest daughter and I enjoy time in the kitchen together making these attractive appetizers. The "firecrackers" burst with chicken, cheese and pepperoncinis.

[X]

Rate Pepperoncini Firecrackers Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Pepperoncini Firecrackers Recipe

Prep: 45 min. Bake: 20 min.

Yield: 8 Servings

45 20 65

Ingredients

1 jar (24 ounces) pepperoncini, drained
1/2 pound boneless skinless chicken breasts, cooked and cut into 24 pieces
24 thin strips Monterey Jack cheese or pepper Jack cheese (about 1-1/2 inches x 1/4 inch x 1/8 inch)
24 sheets phyllo dough, (14 inches x 9 inches)
Refrigerated butter-flavored spray
Melted butter
48 whole chives, optional

Directions

Remove 24 pepperoncini from jar; remove and discard stems and seeds. Drain peppers on paper towels. Stuff each with a piece of chicken and a cheese strip (cheese may need to be cut to fit in some peppers).
Place one sheet of phyllo dough on a work surface (keep remaining dough covered with waxed paper to avoid drying out). Spritz dough with butter-flavored spray. Repeat three times; stack sprayed phyllo dough. Cut stacks into four pieces, about 6-1/2 in. x 4-1/4 in. each.
Center one stuffed pepper on one long side of each phyllo stack; roll up and twist the ends to seal. Repeat with remaining peppers and dough. Place on ungreased baking sheets. Drizzle butter over center of firecrackers. Bake at 375° for 18-22 minutes or until golden brown. Tie ends with chives if desired. Yield: 2 dozen.

Editor's Note: Look for pepperoncinis (pickled peppers) in the pickle and olive section of your grocery store.

Originally published as Pepperoncini Firecrackers in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p212