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Olive Pepperoni Kabobs

  • Makes: 12 servings
  • Start to Finish: 20 mins

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)

  • Per serving:
  • 85 kcal ,
  • 7 g fat
  • (3 g sat. fat ,
  • 2 g monounsaturated fat ),
  • 16 mg chol. ,
  • 265 mg sodium ,
  • 1 g carb. ,
  • 5 g pro.

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