PREP: 35 min. + marinating MAKES: 40 appetizers
My husband and I met at a cooking class and have loved creating menus and entertaining together ever since. These appetizers couldn't be easier and are a favorite to serve. —Denise Hazen, Cincinnati, OH
1 pkg. (9 oz.) refrigerated cheese tortellini 40 pimiento-stuffed olives 40 large pitted ripe olives
3/4 cup Italian salad dressing 40 thin slices pepperoni
20 thin slices hard salami, halved
1. Cook tortellini according to the package directions; drain and rinse in cold water. In a large resealable plastic bag, combine the tortellini, olives and salad dressing. Seal bag and turn to coat; refrigerate for at least 4 hours or overnight.
2. Drain and discard marinade. For each appetizer, thread a stuffed olive, folded pepperoni slice, tortellini, folded salami piece and ripe olive on a toothpick or short skewer.
PER KABOB 66 cal., 5g fat (1g sat. fat), 9mg chol., 315mg sod., 4g carb. (0 sugars, 0 fiber), 2g pro.