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Mastro Chorizo Antipasto Pesto Tortellini Skewers

INGREDIENTS

  • 1 package Mastro® Chorizo slices, divided
  • Fresh basil leaves
  • 20 cherry tomatoes
  • 20 bocconcini balls, cocktail sized
  • 20 mozzarella cheese, cubed
  • 1 jar of roasted red peppers
  • 30 fresh Tortellini
  • 1 package or jar of your favourite basil pesto

Directions

  • Bring a pot of water to a boil and cook the tortellini as per directed on the package. Drain and let the pasta cool in the fridge for 15min or until cold.
  • In a bowl, toss the tortellini and bocconcini cheese together with a few tablespoons of pesto sauce.
  • To assemble the skewers, thread the Mastro® Chorizo, tortellini, mozzarella, cherry tomatoes, fresh basil, roasted red peppers, and bocconcini cheese onto skewers.
  • You can mix and match your skewers and arrange them on a serving plate. Sprinkle with Salt and pepper to taste.
  • Refrigerate until serving.
  • Serve with a bowl of pesto for dipping or drizzling and sliced baguette.

Products in this recipe

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Ingredients
1 container of pre-packaged crescent rolls
1 package (125 g) Mastro Prosciutto Cotto
16 thin slices of white cheddar cheese

Directions
1. Pre heat your oven to 350 degrees and take out an ungreased baking sheet.
2. Separate dough into triangles and place 1 piece of prosciutto cotto on each piece of dough
3. Place 2 strips of cheddar cheese down the center of the prosciutto cotto.
4. Roll up each piece of dough, from the wide end to skinny end of the triangle
5. Place on baking sheet with a bit of room between each crescent for it to expand
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