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Olive Pepperoni Kabobs
Ingredients
- 12 5-inch fresh rosemary stems
- 12 4-by-1-inch rectangles thinly sliced provolone cheese
- 12 2-inch diameter rounds thinly sliced pepperoni
- 12 pitted Kalamata olives
Directions
1. Strip leaves from rosemary stems, leaving 1-inch of foliage at one end of each stem.
2. Arrange a piece of provolone, a slice of pepperoni, and an olive on each rosemary skewer. Makes 12 appetizers.
Nutrition Facts
(Olive Pepperoni Kabobs)
- Servings Per Recipe 12,
- cal. (kcal) 85,
- Fat, total (g) 7,
- chol. (mg) 16,
- sat. fat (g) 3,
- carb. (g) 1,
- Monosaturated fat (g) 2,
- pro. (g) 5,
- vit. A (IU) 146,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 265,
- Potassium (mg) 40,
- calcium (mg) 111,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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