- 6 jalapenos
- 4 oz hot Italian sausage
- 4 oz cream cheese
- 4 oz ricotta cheese
- 2 oz parmesan cheese
- Cattleman’s Grill Italiano Seasoning
- prosciutto (at least 12 pieces)
Slice the jalapenos in half lengthwise and clean out the seeds and membrane. Set aside.
Cook the hot Italian sausage in your Lodge 10″ Cast Iron Skillet over medium heat until browned. Set aside and let cool.
Mix the cream cheese, ricotta cheese, parmesan cheese, cooled hot Italian sausage and Cattleman’s Grill Italiano Seasoning and mix to incorporate.
Cut the corner off of a gallon bag using a sharp knife and fill the bag with the cheese and sausage mixture. Pipe the filling into the halved jalapenos.
Wrap the jalapenos tightly in the prosciutto. Grill them directly over medium-high heat until the jalapeno is softened.
Serve and enjoy!