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Salami, Cheese and Pickle Kabobs

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Salami, Cheese and Pickle Kabobs
  • Prep 25 min
  • Total 25 min
  • Servings 40
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Instead of serving a cheese and sausage tray, make individual kabobs for a great grab-and-go appetizer.
Updated Nov 28, 2013

Ingredients

  • 1 chunk (6 oz) salami or summer sausage
  • 1 chunk (4 oz) Cheddar cheese
  • 5 or 6 baby dill pickles
  • 40 toothpicks

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a fun presentation, insert the kabobs into a Gouda cheese round.

Nutrition

20 Calories, 2g Total Fat, 1g Protein, 0g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
20
Calories from Fat
15
Total Fat
2g
3%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
125mg
5%
Potassium
15mg
0%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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