Angela's StoryThese appetizers were a huge hit at my son's graduation this past summer!
(9 ounces) refrigerated cheese tortellini
large pitted ripe olives
italian salad dressing
thin slices pepperoni
thin slices hard salami, halved
1Cook 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.
2Drain 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.
2 kabobs ~ 4 points