1 (255.14 g) package
refrigerated cheese-filled tortellini
1 (396.89 g) can
quartered artichoke hearts, drained
1 (170.09 g) can
pitted black olives, drained
provolone cheese, cut into 1 inch cubes
thin pepperoni slice
25 (300 inch)
1 (453.59 g) bottle
parmesan Italian salad dressing
- Cook cheese-filled tortellini according to package directions, omitting salt. Drain and cool.
- Thread tortellini and next 4 ingredients onto 25 wooden skewers.
- Place in a 13x9 inch dish and drizzle with salad dressing, turning to coat.
- Cover and chill at least 4 hours.
- Drain before serving.