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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 20 |
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My husband and I met at a cooking class and have loved creating menus and entertaining ever since. These do-ahead appetizers are always a hit.Denise Hazen, Cincinnati, Ohio Ingredients:
1 package (9 ounces) 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 |
fresh parsley sprigs, optional |
Directions:
1. Cook tortellini according to 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 4 hours or overnight.
2. Drain and discard marinade. For each appetizer, thread a stuffed olive, folded pepperoni slice, tortellini, folded salami piece, ripe olive and parsley sprig if desired on a toothpick or short skewer. Yield: 40 appetizers.
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