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Appetizers
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None
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10-12 serving
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Ingredients |
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1 (9-ounce) package refrigerated cheese-filled tortellini (or frozen)
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1 (14-ounce) can quartered artichoke hearts, drained
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1 (6-ounce) can pitted ripe olives, drained
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½ pound (2-inch round) thin pepperoni slices
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2 tablespoons olive oil
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1 teaspoon oregano
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1 teaspoon garlic powder
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1 (8-ounce) bottle reduced-fat Parmesan Italian salad dressing (I used Caesar vinaigrette)
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Instructions |
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Cook tortellini according to package directions, omitting salt. Drain
and toss with oil, oregano, and garlic powder. Cool.
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Thread tortellini and next 3 ingredients onto 25 (6-inch) wooden
skewers. Place in a 13x9x2 inch dish; drizzle with salad dressing,
turning to coat.
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Cover and chill at least 4 hours. Drain before serving.
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| Serving
Suggestions |
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Great for parties.
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Originally Submitted
12/16/2011
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0 Out of 5 from
0 reviews
You can add this Antipasto Kebabs recipe to your own private DesktopCookbook.
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