- 1- 9 oz. package of refrigerated cheese tortellini
40 pimiento-stuffed olives
40 large pitted ripe olives
¾ cup Italian salad dressing
40 thin slices pepperoni
20 think slices hard salami, halved
1. Cook tortellini according to package directions; drain and rinse in cold water.
2. In a resealable plastic bag, combine the tortellini, olives and salad dressing. Seal and refrigerate for 4 hours or overnight.
3. Drain and discard dressing. For each appetizer, thread a stuffed olive, folded pepperoni slice, tortellini, folded salami piece and ripe olive on a toothpick or short skewer.
Also, she arranged the banana peppers to add more color to the dish.
NEWSFLASH: I have been hired to bake 500 cookies for a good family friend's daughter's wedding!!! I am so excited/nervous! They will be just like this.
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