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Tortellini appetizers


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  • 18 refrigerated cheese tortellini
  • 1/4 c fat-free italian salad dressing
  • 6 thin slices (4 oz) reduced-fat provolone cheese
  • 6 thin slices (2 oz) genoa salami
  • 18 large piemento-stuffed olives


Preparation time 10mins
Cooking time 240mins


Step 1

Cook tortellini according to package directions; drain and rinse in cold water. In a resealable plastic bag, combine the tortellini and salad dressing. seal bag and refrigerate for 4 hours.

Place a slice of cheese on each salami; roll up tight. Cut into thirds. Drain tortellini and discard dressing. For each appetizer, thread a tortellini, salama roll-up and olive on a toothpick.

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