Ingredients
1 package (9 ounces) refrigerated cheese tortellini
40 pimiento-stuffed olives
40 large pitted ripe olives
3/4 cup Italian salad dressing
40 thin slices pepperoni
20 thin slices hard salami, halved
Fresh parsley sprigs, optional
Directions
Cook tortellini according to package directions; drain and
rinse in cold water. In a large resealable plastic bag, combine the tortellini,
olives and salad dressing. Seal bag and turn to coat; refrigerate for 4 hours
or overnight.
Drain and discard marinade. For each appetizer, thread a
stuffed olive, folded pepperoni slice, tortellini, folded salami piece, ripe
olive and parsley sprig if desired on a toothpick or short skewer. Yield: 40
appetizers.
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