Think outside the burger and brat box, and rally your crowd around these colorful kabobs. Get the full menu of tailgate goodies from the Fall 2009 issue of WV LIVING magazine in "Tailgate Touchdown."
|Number of Servings:||54 kabobs|
1 package refrigerated cheese-filled tortellini
1 (14-ounce) can artichoke hearts, drained and quartered
1 (6-ounce) can pitted ripe olives, drained
1 (6-ounce) package turkey pepperoni slices
1 bottle of Kraft Light Asian Toasted Sesame dressing
8 ounces cheese, cut into ½–inch cubes
8 ounces marinated mozzarella medallions
1 pint cherry tomatoes, halved
Prepare tortellini according to package directions; drain and cool. Place tortellini, artichoke hearts, olives, and pepperoni on bamboo skewers, available in most grocery stores. Put skewers in a 9x13-inch baking dish; drizzle with salad dressing turning skewers to coat. Cover and chill 8 hours.
Before serving, add cheese cubes and tomato halves.