Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt. Meanwhile, heat olive oil in a large sauté pan over medium-high heat. When almost smoking, add the onion and garlic and sauté for 3 minutes. Reduce the heat to medium and add the Monteleone peppers and oil and sauté for 1 minute. Add the tomatoes and simmer for 10 minutes then remove from heat. Drop the pasta into the boiling water and cook until al dente. Drain the pasta and add to the tomato sauce, stir and toss over medium heat until the pasta is well coated. Season with salt and ground pepper to taste. Serve with Parmigiano-Reggiano.

Place the block of Feta in the middle of an 8x8 baking dish. Pile the Monteleone peppers and sun-dried tomatoes on top of the feta. Bake for 20 minutes or until the cheese has softened and melted.
Remove from the oven and garnish with a few pepper rings and serve immediately while still warm. This can be placed back in the oven to melt if the cheese starts to firm up again.
Serve with crusty bread, toast, or crackers.

1. Spread cream cheese onto decorative dish.
2. Spread hummus on top of the cream cheese.
3. Dice olives and sprinkle on top of hummus.
4. Chop scallions and sprinkle on top of hummus.
5. Finish with Monteleone Peppers on top using a fork to drain off some of the oil.

***As a variation, the olives and scallions may be omitted***

1. Drain 1 cup of Monteleone Peppers with Sun-Dried Tomatoes saving reserved oil
2. Heat reserved oil in 12-inch nonstick skillet ver medium heat until shimmering. Add on- ions and 1/2 teaspoon salt and cook until softened, about 5 minutes
3. Stir in sausage and cook, breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes. (You may prefer to spoon off some of the fat).
4. Stir in the garlic and cook until fragrant, about 15 seconds. Sprinkle peppers/tomatoes and penne evenly over the sausage. Pour the broth and cream over the pasta. Cover and bring to a boil. Reduce heat to medium-low and continue to simmer string occasionally until the pasta is tender, about 10 minutes.
5. Stir in spinach a handful at a time and cook until wilted, about 2 minutes. Stir in the Parmesan and season with salt to taste.

1. Raise dough. (may take 24 hours, covered on your counter)
2. Preheat oven to 400 degrees
3. Roll out dough on floured board to size of medium pizza. Spread Peppers/sundried tomatoes onto dough followed by cheeses and spinach or arugula evenly to 1" border. Roll up dough, pinch seams, and tuck ends. Grease baking sheet and place roll onto sheet.
4. Bake for 30 minutes until golden brown (depending on oven).