| SERVINGS: |
| Original yield: 36 skewers |
INGREDIENTS
* 1 (14 ounce) can small artichoke hearts, quartered
* 1 (12 ounce) jar roasted red peppers, cut into 1-inch pieces
* 36 (3/4 inch) cubes mozzarella cheese
* 36 slices thin pepperoni slices
* 1 cup bottled Italian cheese dressing
* 1 head Tanimura %26 Antle%26#174; iceberg lettuce
* 36 wooden skewers
DIRECTIONS
* Combine artichokes, peppers, cheese and pepperoni in bowl. Add dressing; mix lightly. Refrigerate at least 1 hour. Can be overnight.
* Before serving, cut lettuce in half. Rinse; drain well. Place one half on plate, cut side down. Cut remaining lettuce into 1 inch chunks.
* Thread lettuce chunks and remaining ingredients alternately onto skewers. Drizzle with dressing remaining in bowl. Insert skewers into lettuce half.
