These seem to be a fairly popular appetizer, judging by a quick Google search. I first heard of them when a co-worker brought them in over the holidays, and I thought the only thing that could make them better was a little pancetta. (What else?)
32 ounces pepperoncini, tops sliced off, seeded
8 ounces cream cheese, room temperature
1/4 inch thick slice pancetta, cubed
Crisp pancetta. Cool, then stir into cream cheese. Put cream cheese in a pastry bag or a plastic bag with a corner cut off (make sure the opening is big enough so the pancetta won't clog it). Pipe cream cheese into pepperoncinis.
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