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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 9 |
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These cute kabobs from Pat Schmidt of Sterling Heights, Michigan will lend a little Italian flavor to any get-together. Cheese tortellini is marinated in salad dressing, then skewered into toothpicks along with stuffed olives, salami and cheese. Ingredients:
18 refrigerated cheese tortellini |
1/4 cup fat-free italian salad dressing |
6 thin slices (4 ounces) reduced-fat provolone cheese |
6 thin slices (2 ounces) genoa salami |
18 large pimiento-stuffed olives |
Directions:
1. Cook tortellini according to package directions; drain and rinse in cold water. In a resealable plastic bag, combine the tortellini and salad dressing. Seal bag and refrigerate for 4 hours.
2. Place a slice of cheese on each slice of salami; roll up tightly. Cut into thirds. Drain tortellini and discard dressing. For each appetizer, thread a tortellini, salami roll-up and olive on a toothpick. Yield: 1-1/2 dozen.
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