1 can ( 14 oz.) artichoke hearts, drained, cut into quarters
1 pkg. (3 oz.) pepperoni
1 cup halved cherry tomatoes
1 cup pitted ripe olives
10 pepperoncini peppers
4 oz. KRAFT Low-Moisture Part-Skim Mozzarella Cheese, cut into sticks
Add To Shopping List
Let's Make It
Pour dressing over artichoke hearts, pepperoni, tomatoes, olives and peppers; cover. Refrigerate overnight to marinate. Drain, reserving dressing.
Toss pepperoni, vegetables and cheese with reserved dressing. Spoon onto serving platter.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.