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Olive Pepperoni Kabobs

Makes: 12 servings
Start to Finish 20 mins
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 (g) 4,
  • Cobalamin (Vit. B12) (g) 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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