Antipasto Kebobs
From chefmeow 17 years agoIngredients
- 9 ounces cheese filled tortellini shopping list
- 14 ounces artichoke hearts drained shopping list
- 6 ounces ripe olives drained shopping list
- 1/2 pound pepperoni slices shopping list
- 8 ounces parmesan Italian salad dressing shopping list
How to make it
- Cook tortellini according to package directions.
- Quarter artichoke hearts.
- Thread cooled tortellini, artichokes, olives and pepperoni slices onto 25 skewers.
- Place in a shallow baking dish or refrigerator container.
- Drizzle with salad dressing turning to coat.
- Cover and chill at least 4 hours then drain well before serving.
People Who Like This Dish 2
- gecko Cleveland, OH
- debwin Toronto, CA
- chefmeow Garland, TX
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