Olive Pepperoni Kabobs
By suedo
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Ingredients
- 12 5-inch fresh rosemary stems
- 12 4¿¿1-inch rectangles thinly sliced provolone cheese
- 12 2-inch diameter rounds thinly sliced pepperoni
- 12 pitted Kalamata olives
Details
Servings 12
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
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