MARINATED CHEESE WITH PEPPERS AND OLIVES
Cheddar cheese, red peppers and pitted ripe olives make a tasty, rustic appetizer when marinated overnight and served with decorative toothpicks. -Polly Brunning, Thaxton, Virginia
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine all ingredients. Refrigerate, covered, at least 4 hours or overnight.
Nutrition Facts : Calories 155 calories, Fat 14g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 339mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
OLIVE PEPPERONI SPREAD
Pizza lovers will adore this quick-and-easy dip. If you're serving picky eaters, keep the black olives on the side. Cheri Authement - Appleton, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 11 servings.
Number Of Ingredients 6
Steps:
- Spread cream cheese into a 9-in. pie plate. Layer with pizza sauce, Italian cheese and pepperoni. Bake at 350° for 10-15 minutes or until cheese is melted. Sprinkle with olives. Serve with bagel chips.
Nutrition Facts : Calories 126 calories, Fat 11g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 244mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.
HOT CHEESE OLIVES
This is classic 1950s cocktail fare that, unlike the savory gelées and boiled ham canapés that are best forgotten, we still want to eat today. Just wrap cocktail olives in a simple Cheddar dough and bake until golden. Martini optional.
Provided by Julia Reed
Categories finger foods, appetizer
Time 1h15m
Yield 50 hors d'oeuvres
Number Of Ingredients 8
Steps:
- Heat the oven to 350 degrees. Beat the butter until creamy in a large mixing bowl, add the cheese and mix well. Stir in the flour, salt, cayenne and the Worcestershire and mix until smooth. Beat the egg with 2 tablespoons cold water. Add to the dough and mix just until incorporated. Refrigerate for 30 minutes.
- Remove the dough and flatten out a piece about the size of a walnut into a thin round. Place an olive on top and shape it around the olive, pinching to repair any breaks. Place it on an ungreased cookie sheet. Repeat with the remaining dough and olives. Bake until the dough sets, about 15 minutes. Serve hot.
Nutrition Facts : @context http, Calories 54, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 55 milligrams, Sugar 0 grams, TransFat 0 grams
PEPPERONI CHEESE TWISTS
Refrigerated dough keeps these snacks fuss-free. They're great all by themselves...or try them with a simple antipasto of peppers, olives and cheeses.-Josephine D. Piro, Easton, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 14 cheese twists.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. In a small bowl, combine tomatoes and their oil, pepperoni, cheese, rosemary, water, garlic powder and pepper., On a lightly floured surface, roll dough into a 14x10-in. rectangle. Spread tomato mixture lengthwise over half of dough., Fold dough over filling: press edges to seal. Cut widthwise into fourteen 1-in.-wide strips. Fold each strip in half; twist two or three times. Place 1 in. apart on a greased baking sheet., Bake 6-8 minutes or until golden brown.
Nutrition Facts : Calories 90 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 241mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
OLIVE, PEPPERONI & MOZZARELLA BITES
Time 10m
Number Of Ingredients 4
Steps:
- Slice Mozzarella cheese into 1/2" x 1/2" cubes. Drain olives from liquid. Using a toothpick, skewer an olive and push 1/3 way up the toothpick. Fold a piece of pepperoni into half or quarters and skewer next. Finally skewer mozzarella. Do not push toothpick all the way through mozzarella, only half way through as you do not want guests poking themselves in the mouth with the toothpick. If making ahead of time, arrange on tray and cover with saran wrap so that it does not dry out. When serving, serve plain or with a drizzle of pizza sauce on platter.
BLACK OLIVE APPETIZERS
Make and share this Black Olive Appetizers recipe from Food.com.
Provided by Barb in WNY
Categories < 15 Mins
Time 15m
Yield 18-22 serving(s)
Number Of Ingredients 5
Steps:
- Cut thin slice off bottom of each olive, forming a flat base.
- Roll up slice of pepperoni and place inside pitted end of each olive.
- Fill center of each pepperoni slice with desired combination of cheese, vegetables and herbs.
- Stand olives on serving plate.
Nutrition Facts : Calories 22.5, Fat 2, SaturatedFat 0.5, Cholesterol 2.6, Sodium 107, Carbohydrate 0.6, Fiber 0.3, Protein 0.6
MARINATED OLIVE & CHEESE RING
We love to make meals into celebrations, and antipasto always kicks off the party for Italian dinners. This one is almost too pretty to eat, especially when sprinkled with pimientos, fresh basil and parsley. -Patricia Harmon, Baden, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Cut cream cheese lengthwise in half; cut each half into 1/4-in. slices. On a serving plate, arrange cheeses upright in a ring, alternating cheddar and cream cheese slices. Place olives in center., In a small bowl, whisk vinegar, oil, parsley, basil and garlic until blended; drizzle over cheeses and olives. Sprinkle with pimientos. Refrigerate, covered, at least 8 hours or overnight. Serve with baguette slices.
Nutrition Facts : Calories 168 calories, Fat 16g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 260mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
BROCCOLI, PEPPERONI AND THREE CHEESE CALZONES
These Italian breads remind me of a folded-over pizza. They are filled with such yummy ingredients!
Provided by MARBALET
Categories Savory Pies
Yield 6
Number Of Ingredients 18
Steps:
- In a large bowl, proof the yeast by blending it with 1/4 cup of the warm water. Let stand until it bubbles.
- In a large bowl combine the flour, salt, and sugar. Blend in the one tablespoon of olive oil by rubbing the mixture between the palms of your hands. Make a well in the dry ingredients. Add proofed yeast mixture and work in by hand. Gradually add the remaining warm water. Blend well and gather into a ball.
- Place one teaspoon of olive oil on a wooden board. Knead dough on board until smooth. Place dough in a greased bowl and cover with plastic wrap and a towel. Let rise in a warm place for 1 1/2 hours or until doubled in bulk.
- Meanwhile, prepare calzone filling: separate the broccoli tops from the stalks. Soak in cool water with 1 teaspoon salt for 15 minutes. Rinse in cool water. Cook in a large pot of boiling water for 5 minutes. Drain well and chop into small pieces. Place in large bowl with provolone cheese, mozzarella cheese, Parmesan cheese, garlic, pepperoni, olive oil, salt, and ground black pepper.
- Punch down dough and knead for one minute. Divide into six equal pieces. On a floured board, roll each section into a 8x10 inch rectangle.
- In a small bowl combine the beaten egg and water. On the long side of the dough, place 2/3 cup filling in a strip one inch away from the edges of the dough. Flatten the filling with a spoon. Brush egg mixture over edges of dough. Fold the dough over the filling. Fold edges under 1/4 inch. Seal edges.
- Sprinkle two 12x16 inch baking pans with cornmeal. Place three calzones on each baking pan. Brush remaining egg mixture on top of calzones. Prick tops of calzones with toothpick, making holes 1/2 inch apart on top of dough.
- Bake in a preheated 375 degree F (190 degrees C) oven for 30 minutes, or until golden brown. Serve hot or cold.
Nutrition Facts : Calories 731.5 calories, Carbohydrate 73.3 g, Cholesterol 88.7 mg, Fat 36.2 g, Fiber 4.6 g, Protein 27.6 g, SaturatedFat 11.5 g, Sodium 1660.2 mg, Sugar 2.8 g
TORTELLINI APPETIZERS
These cute kabobs from Pat Schmidt of Sterling Heights, Michigan will lend a little Italian flavor to any get-together. Cheese tortellini is marinated in salad dressing, then skewered on toothpicks along with stuffed olives, salami and cheese.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 1-1/2 dozen.
Number Of Ingredients 5
Steps:
- Cook tortellini according to package directions; drain and rinse in cold water. In a resealable plastic bag, combine the tortellini and salad dressing. Seal bag and refrigerate for 4 hours. , Place a slice of cheese on each slice of salami; roll up tightly. Cut into thirds. Drain tortellini and discard dressing. For each appetizer, thread a tortellini, salami roll-up and olive on a toothpick.
Nutrition Facts : Calories 63 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 267mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
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