MINI MUFFULETTA KABOBS
My aunt Mary Alice made these yesterday for a puppy shower we held at her house. They were very yummy!
Provided by Christy Luster
Categories Brunch
Time 1h
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Layer 1 slice each of smoked ham, provolone cheese, and Genoa salami; tightly roll up, and slice into 4 equal pieces, Repeat procedure 5 times.
- Thread 24 (4-inch) wooden skewers with 1 of each: pepperoncini salad pepper, meat-and-cheese roll, 1 ½-inch-long roasted red bell pepper, and pimiento-stuffed Spanish olive.
- Place in a 13- x-9-inch baking dish.
- Pour dressing over skewers, and chill 30 minutes.
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Royal RGaming
[email protected]These kabobs were a bit too salty for my taste, but they were still good. I think next time I will use less salt in the marinade.
Soda sauro
[email protected]I'm not a huge fan of kabobs, but these were actually really good. The bread was nice and soft, and the meat and cheese were flavorful. I would definitely recommend these to anyone looking for a quick and easy appetizer.
Saeeda Mughal
[email protected]These kabobs were delicious! I made them for a party and they were a huge hit. I will definitely be making them again.
Regina Mmbone
[email protected]I love these kabobs! They are so easy to make and they are always a crowd-pleaser. I usually use ham, salami, and provolone cheese, but you can use any type of meat and cheese that you like.
Rj Akash Ahmed
[email protected]These kabobs were a hit at my party! They were easy to make and everyone loved them. I used a variety of meats and cheeses, and they all turned out great. The kabobs were also a great way to use up leftover bread.