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Categories:Viewed: 34 - Published at: 9 years ago
Ingredients
- 9 ounces cheese tortellini
- 14 ounces artichoke hearts, drained
- 6 ounces ripe olives, drained
- 6 ounces pimento stuffed olives
- 12 lb pepperoni slices or 12 lb hard salami
- 8 ounces provolone cheese, cut in 1/2 inch cubes
- 1 pint cherry tomatoes
- 34 cup low-fat Italian parmesan dressing
Method
- Cook tortellini according to package directions.
- Quarter artichoke hearts.
- Thread cooled tortellini, artichokes, olives, meat choice, provolone, and cherry tomatoes onto 40 skewers 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.
