Prep Time:  15 minutes   |   Cook Time:  15 minutes   |   Total Time:  30 minutes   |   Yields:  8 poppers

Ingredients:

• 8 jalapeños
• ½ cup  Priano  Fresh Mozzarella
• 4 ounces  Mama Cozzi’s Pizza Kitchen  Sliced Pepperoni, coarsely chopped
• 1 teaspoon  Stonemill  Oregano
• 1 teaspoon  Stonemill  Basil Leaves
• ½ teaspoon  Stonemill  Garlic Powder
• ½ teaspoon  Stonemill  Iodized Salt
• ½ teaspoon  Stonemill  Ground Black Pepper
• 2  Goldhen  Large Eggs
• 1 cup  Chef’s Cupboard  Plain Bread Crumbs
• ¾ cup  Reggano  Traditional Pasta Sauce

Directions:

1. Preheat oven to 400°.
2. Cut tops off of jalapeños and scoop out seeds.
3. In a mixing bowl, combine mozzarella, pepperoni, oregano, basil, garlic powder, salt and pepper.
4. Fill each jalapeño with mozzarella mixture.
5. In a small mixing bowl, lightly beat the eggs. Place bread crumbs in another small mixing bowl.
6. Dip each jalapeño first in egg, then into the bread crumbs. Arrange on a parchment-lined baking sheet and bake for 15-18 minutes or until golden brown.
7. Remove poppers from oven, serve with pasta sauce.

Make the full  Jalapeño Popper Sampler Tray

Recipe Courtesy of Chef Kevin, ALDI Test Kitchen