Italian Fondue

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3.0 by 2 people

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  • Makes: 8 servings
  • Serving Size: 1 skewer, 1/3 cup sauce
  • Start to Finish: 25 mins

Italian Fondue

Directions

  1. Heat pasta sauce according to package directions. Transfer to a fondue pot. Keep sauce warm (not bubbling) on low-heat setting.
  2. Cut ciabatta bread in half horizontally. Coat cut sides of bread with cooking spray. In a grill pan cook bread, cut sides down, over medium heat for 1 to 3 minutes or until toasted. Remove from heat; cool slightly. Rub bread with garlic. Cut into 1 1/2-inch pieces.
  3. On sixteen 6-inch wooden skewers thread toasted bread, pepperoni, cheese, and sweet pepper. (Or let people thread their own skewers.)
  4. Dip assembled skewers into pasta sauce, swirling skewers as you dip. Remove food from skewers and place on individual plates to eat.

From the Test Kitchen

*Tip:

Look for a pasta sauce that is low in sodium, such as Prego Heart Smart®.

**

Ask the worker behind the deli counter to slice the pepperoni 1/4 inch thick.

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Nutrition Facts (Italian Fondue)

  • Per serving:
  • 220 kcal ,
  • 10 g fat
  • (4 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 26 mg chol. ,
  • 653 mg sodium ,
  • 22 g carb. ,
  • 3 g fiber ,
  • 7 g sugar ,
  • 10 g pro.
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