Olive-Pepperoni Kabobs

By GratefulSea

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

Details

Cooking time 20mins
Adapted from bhg.com

Preparation

Step 1

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

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