neighborhood bunco appetizer

I hate to always brag, but I live in the greatest neighborhood. Oh, how I do love and appreciate my neighbors!

Along with our Amazing Progressive Dinner Parties, we have fun monthly Bunco nights. Unfortunately, I only make it a couple of times a year, since they usually fall on the night that I’m working at Les Gourmettes Cooking School.

Happily, I was able to attend last week. It was so nice catching up with everyone after the long hot summer. NOT that the Long Hot Summer is anywhere near over, but families are back in town and the kids are back in school so that “summer” is over.

Players bring an appetizer, salad, dessert, or drink to share. I brought these tasty little treats.

By the way – did you know that string cheese freezes great? It doesn’t change the texture at all.

I suppose that proves it’s not exactly real cheese, but it sure did come in handy when I pulled what I had left, from some that I had bought for Connor, out of the freezer.

Chicken & Pepperoni Pizza Skewers

2 boneless skinless chicken breasts
4 mozzarella string cheese sticks
1/3 cup sun-dried tomatoes
5 ounce package large pepperoni slices
40 to 45 small basil leaves
1/2 cup purchased marinara sauce
Basil sprigs, for garnish

Preheat oven to 450 degrees. Line a baking sheet with foil.

Cut the chicken into small strips that will fit atop the pepperoni slice. (see below)

Cut each cheese stick into thirds and then cut each third into four pieces, for a total of 12 narrow strips from each cheese stick.

Slice the sun-dried tomatoes into thin strips.

Place a strip of chicken, a strip of cheeses, and a strip of sun-dried tomato on each slice of pepperoni. Place a basil leaf on top.

Roll the pepperoni in half and poke the skewer through to close. Lay on the prepared baking sheet.

Bake for 8 to 9 minutes. While the skewers bake, heat a small bowl of marinara sauce on the stove or in the microwave.

Remove immediately (or the melted cheese will start to stick to the foil) and drain on paper towels.

Leave on paper towels just long enough to blot off the grease before transferring to a platter. Garnish with basil sprigs.

Serve warm, with heated marinara for dipping.

Makes about 40