Salami, Cheese and Pickle Kabobs
Recipe from
Betty Crocker
Instead of serving a cheese and sausage tray, make individual kabobs for a great grab-and-go appetizer.
Servings:
40 servings
Prep Time:
25 mins
Total Time:
25 mins
Ingredients
-
1 chunksalami or summer sausage (6 ounces)see savings
-
1 chunkCheddar cheese (4 ounces)see savings
-
5 or 6baby dill picklessee savings
-
40toothpickssee savings
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Directions
1.
Cut salami into forty 1/2-inch pieces. Cut cheese into five 1/2-inch slices; cut each slice into eight 1/2-inch cubes. Cut pickles into forty 1/2-inch pieces.
2.
For each kabob, thread 1 salami piece, 1 pickle piece (with cut side of pickle facing out) and 1 cheese cube on toothpick.
Tip:
High Altitude (3500-6500 ft): No change.
Nutrition information
Per serving: Calories 20 (Calories from Fat 15); Total Fat 2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 5mg; Sodium 125mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 1g. Daily Values: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0%. Exchanges: 0 Starch; 0 Other Carbohydrate; 0 Vegetable. Carbohydrate Choices: 0.
Percent Daily Values are based on a 2,000 calorie diet
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