Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 20 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 Package (8 ounces) OVEN ROASTED TURKEY BREAST SLICES
- 1 Can (5-3/4 ounces) jumbo pitted black olives
- 1 Package (8 ounces) TURKEY SALAMI SLICES
- 1 Package (6 ounces) Provolone cheese slices
- 1 Package (8 ounces) TURKEY HAM SLICES
- 1 Jar (16 ounces) sweet gherkins
- 1 Pound SMOKED TURKEY cut into 1/2-inch cubes
- 1 Jar (6 ounces) small sweet yellow onions
- 1 Package (8 ounces) TURKEY PASTRAMI slices
- 1 Jar (7 ounces) baby corn
- 1 Package (3.5 ounces) sesame breadsticks
- 1 Large green pepper halved and seeded
- 1 Jar (6 ounces) marinated artichoke hearts
- 4 Ounces jalapeno Monterey Jack cheese cut into 1/2-inch cubes
- 1 Large yellow bell pepper cut in half and seeds removed
- 1 Can (7.5 ounces) capanato, optional
Preparation
1. Cut oven roasted turkey slices in 3-X 1/2-inch strips; fold strips in half and stuff into holes of black olives.
2. Alternately, layer 3 slices turkey salami with 2 slices provolone cheese. Cut stack into 8 wedges. Spear each wedge with toothpick.
3. Cut turkey ham slices in half; roll each half into cornucopia-style horn. Place gherkins into center of each horn. Secure meat and gherkin with round toothpick.
4. On frilled toothpicks, alternately spear onions and smoked turkey cubes.
5. Cut turkey pastrami slices in 1/2-inch wide strips. Wrap strips around breadsticks. If desired, spread breadsticks with mustard before wrapping with pastrami.
6. Fill 1 green pepper half with marinated artichokes. Fill other pepper 1/2 with jalapeno Monterey Jack cheese cubes. Fill each yellow pepper half with capanato if desired.
