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.


Salami, Cheese and Pickle Kabobs

by 13  people


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Servings: 40
Prep Time: 25 mins
Total Time: 25 mins
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Ingredients
  • 1   chunk 
    salami or summer sausage (6 ounces)
  • 1   chunk 
    Cheddar cheese (4 ounces)
  • 5 - 6   
    baby dill pickles
  • 40   
    toothpicks
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:

1.
High Altitude (3500-6500 ft): No change.
Nutrition information
Per Serving: cal. (kcal) 20, Fat, total (g) 2, chol. (mg) 5, sat. fat (g) 1, pro. (g) 1, sodium (mg) 125, Percent Daily Values are based on a 2,000 calorie diet
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