- 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 & Antle® iceberg lettuce
- 36 wooden skewers
- 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.