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Antipasto Kabobs 2
1/2 pound mozzarella cheese -- cut in 8 pieces
1 7 oz jar whole roasted red peppers
2 ounces pepperoni sausage
1 3.75 oz jar marinated mushrooms -- drained
1 6 oz jar marinated artichokes
2 tablespoons unsalted butter -- softened
1 loaf Italian bread
2 tablespoons minced fresh basil
1/4 cup grated Parmesan cheese
In shallow dish let 4 10" skewers soak in covered water for 1 hour. Cut Italian bread into 10 slices diagonally and toast on both sides. Wrap each piece of mozzarella in red pepper enclosing completely. Thread on skewer with pepperoni, mushrooms, and artichokes. Drizzle the kebobs with marinade from mushrooms and artichokes and broil them for about 2-3 minutes until cheese melts. Butter toasted bread and top with kebob. Sprinkle with basil, Parmesan and pan drippings.
Per serving:
1392 Calories (kcal); 111g Total Fat; (72% calories from fat); 75g Protein; 22g Carbohydrate; 325mg Cholesterol; 3806mg Sodium
Food Exchanges:
1/2 Grain (Starch); 10 Lean Meat; 1/2 Vegetable; 0 Fruit; 16 1/2 Fat; 0 Other Carbohydrates
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
