Tuesday, January 26, 2016

Sub Poppers

The tastes of a submarine sandwich without the carbs!
Quick little cuties that satisfy party goers.  

Sub Poppers

48 thin slices dry salami
12 slices provolone cheese, cut into fourths
1 (16 ounce) jar pepperoncini pepper slices (you will probably use less than half the jar)
Drain the peppeoncini slices on a paper towel.
Put a fourth of a slice of provolone on each slice of salami. Place one or two pepperonicini slices on the cheese.
Wrap tightly and secure with a toothpick.
Cover and refrigerate. 
Makes 48 appetizers.

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