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Pepperoncini Firecrackers

 Pepperoncini Firecrackers
My youngest daughter and I enjoy time in the kitchen together making these attractive appetizers. The "firecrackers" burst with chicken, cheese and pepperoncinis.
8 ServingsPrep: 45 min. Bake: 20 min.


  • 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


  • 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

2 of 2

Pepperoncini Firecrackers (continued)

Directions (continued)

  • brown. Tie ends with chives if desired. Yield: 2 dozen.