• Step 1

  Preheat oven to BROIL. Add bread crumbs, 1 Tbsp oil, and cheese to small bowl; stir to combine. Set aside.

• Step 2

  Add Hungarian hot pepper to 12-inch cast-iron skillet; cook, stirring, on MED-HIGH about 5 min until slightly softened. Slice pepper on bias; discard stem and seeds (wear gloves while handling). Set aside.

• Step 3

  Blanch escarole in large pot of boiling, salted water 2 min. Drain; set aside.

• Step 4

  Add remaining oil, prosciutto, garlic, Calabrian peppers, and Hungarian pepper to skillet. Cook, stirring, on MED-HIGH, about 5 min. Add escarole; stir to combine. Season with salt and pepper. Add 1/3 of bread crumb mixture; stir to combine. Top with remaining bread crumb mixture. Broil 2 min.

To cut back on spice, use less hot peppers or replace with sweet mini peppers.

Note: When servings & ingredients are modified, nutrition & directions may vary.