An­tipasto Kabobs

PREP: 35 min. + mar­i­nat­ing MAKES: 40 ap­pe­tiz­ers

Simple & Delicious - - RECIPE INDEX -

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.

An­tipasto Kabobs

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