Angela Pietrantonio Recipe

Antipasto Kabobs

By Angela Pietrantonio mrsjoepie


Recipe Rating:
Serves:
20
Prep Time:

Angela's Story

These appetizers were a huge hit at my son's graduation this past summer!
From "tasteofhome.com"

Ingredients

1 pkg
(9 ounces) refrigerated cheese tortellini
40
pimiento-stuffed olives
40
large pitted ripe olives
3/4 c
italian salad dressing
40
thin slices pepperoni
20
thin slices hard salami, halved

Directions Step-By-Step

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.

2 kabobs ~ 4 points

About this Recipe



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15 Comments

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Angela Pietrantonio mrsjoepie
Mar 14, 2013
Hi Denise, I'm so happy that your family and friends like these kabobs! My family does too, there are only toothpics left on the plate!
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Denise Maynard jmdmcharter
Dec 24, 2012
I've been making these for a while now, and they are wonderful. Family and friends always look forward to them, and usually none are left. If they are someone always takes some home with them. :)
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Angela Pietrantonio mrsjoepie
Jan 21, 2012
Thanks Cookie!
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Eleanor Robinson Eleanor01
Jan 21, 2012
I tried this recipe and say it's Family Tested & Approved!