Olive Pepperoni Kabobs

By JenHall

haven't tried this yet

Ingredients

• 12 5-inch fresh rosemary stems
• 12 4-by-1-inch rectangles thinly sliced provolone cheese
• 12 2-inch diameter rounds thinly sliced pepperoni
• 12 pitted Kalamata olives

Preparation

Step 1

1. Strip leaves from rosemary stems, leaving 1-inch of foliage at one end of each stem.

2. Arrange a piece of provolone, a slice of pepperoni, and an olive on each rosemary skewer. Makes 12 appetizers.




Nutrition Facts (Olive Pepperoni Kabobs) Servings Per Recipe 12,
cal. (kcal) 85,
Fat, total (g) 7,
chol. (mg) 16,
sat. fat (g) 3,
carb. (g) 1,
Monosaturated fat (g) 2,
pro. (g) 5,
vit. A (IU) 146,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 0,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 4,
Cobalamin (Vit. B12) (µg) 0,
sodium (mg) 265,
Potassium (mg) 40,
calcium (mg) 111,
iron (mg) 0,
Percent Daily Values are based on a 2,000 calorie diet