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If I could describe my personality, I would be an Italian jalapeño popper.

Lil spice, stuffed with sausage.

And I mean sausage in the literal sense of course. Pork is my bff.

When I was thinking about a fun football snack for this year, these hit me almost instantly.

I mean I LOVE Italian flavors and I mean does it get any better than a jalapeño popper?!

Spoiler Alert: IT DOES.

And they are SO quick and easy – done in less than 20 minutes!

PS – you can find all my football favorites at Vic’s Tricks To…Football

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For this recipe, we’ll be using cooked Italian sausage for the filling of our poppers. You can use spicy or sweet, whatever you prefer.

I removed my sausage from the casing and cooked over high heat until cooked thru. I used half in a pasta sauce and the other half for this.

Preheat oven to 400°.

Slice each jalapeño in half longways and use a spoon to scoop out the seeds.

Vic Trick: Removing the seeds and the lighter green membrane will remove the heat from the jalapeños.

In a bowl, mix together 1 cup cooked, crumbled Italian sausage, 4oz softened cream cheese, 1/2 cup shredded parmesan, 2 tbsp Italian seasoning, and a pinch of red pepper flakes until fully combined.

Fill each jalapeño half with about 1 tbsp of filling. You can overfill because we’ll be rolling them in prosciutto!

Starting at one end of a slice of prosciutto, roll the jalapeño until fully wrapped.

Continue with the rest of the jalapeños and place the rollups onto a parchment-lined baking sheet.

Cook in the oven for about 10 minutes or until the prosciutto is crispy.

AND THAT’S IT!

I like to serve mine with a little marinara on the side and BANG! Super simple and easy appetizer in minutes!

Happy Eating!