Peppadew Poppers

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Spoon Fork Bacon


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4 ounces cream cheese, softened

2 1/2 tablespoons chives, thinly sliced

1/4 teaspoon black pepper

24 pickled Peppadew peppers (cherry peppers/pimentos), drained and patted dry

1 cup all purpose flour

2 eggs, lightly beaten

1 cup panko breadcrumbs

vegetable oil for frying

salt and pepper to taste

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