Antipasto Kabobs Recipe
Ingredients
| 12 thin slices Genoa salami (3 inches in diameter) | ||
| 24 cheese tortellini cooked and drained | ||
| 4 ounces Mozzarella cheese cut into | ||
| 3/4-inch cubes | ||
| Italian salad dressing | 1/2 Cup (16 tbs) | |
| 1 16-ounce jar cherry peppers, drained | ||
| 1 13 3/4-ounce jar marinated artichoke hearts drained | ||
| Green onions | 12 | |
Directions
Fold salami slices into quarters.
On each of twelve 6-inch skewers thread 1 salami slice, 2 tortellini, and 1 cheese cube.
Place in plastic bag; pour dressing atop.
Cover; refrigerate several hours or overnight, turning several times.
Drain.
Transfer kabobs to a 13x9-inch aluminum pan.
Place pan in center of cooking grill.
Grill 2 minutes or till cheese softens.
Serve with peppers, artichoke hearts, and green onions.
On each of twelve 6-inch skewers thread 1 salami slice, 2 tortellini, and 1 cheese cube.
Place in plastic bag; pour dressing atop.
Cover; refrigerate several hours or overnight, turning several times.
Drain.
Transfer kabobs to a 13x9-inch aluminum pan.
Place pan in center of cooking grill.
Grill 2 minutes or till cheese softens.
Serve with peppers, artichoke hearts, and green onions.
Chef
