Olive Pepperoni Kabobs
5-inch fresh rosemary stems
4-by-1-inch rectangles thinly sliced provolone cheese
2-inch diameter rounds thinly sliced pepperoni
pitted Kalamata olives
- Strip leaves from rosemary stems, leaving 1-inch of foliage at one end of each stem.
- Arrange a piece of provolone, a slice of pepperoni, and an olive on each rosemary skewer. Makes 12 appetizers.
Nutrition Facts(Olive Pepperoni Kabobs)
- Per serving:
- 85 kcal cal.,
- 7 g fat
- (3 g sat. fat,
- 2 g monounsatured fat),
- 16 mg chol.,
- 265 mg sodium,
- 1 g carb.,
- 5 g pro.
- Percent Daily Values are based on a 2,000 calorie diet