Halloween is coming up, and we’re ready for a FANG-tastically GRIMM day! 🎃🧛‍♂️ We’re a little batty for these frightfully delicious Mummy Bites using our BRAND NEW Smokie Poppers, made by Chanelle Saks (@chezchanelle)!

These mouthwatering Mummy Bites are bursting with the spicy and savoury flavours of Jalapeno & Cheddar – plus, they’re completely gluten & soy FREE!

*Gluten free recipe must use gluten free pastry

Ingredients

• 1 package of Grimm’s Jalapeno Cheddar Poppers
• 1/2 package of frozen puff pastry, thawed
• 1 tsp melted butter
• Candy eyeballs (optional)
• For serving: ketchup and mustard

Instructions

1. Preheat a skillet over medium heat and gently warm up the Grimm’s Jalapeno Cheddar Poppers for about 8 minutes, flipping often.
   Once expanded and golden, remove from the heat and set aside to cool slightly. 
2. Roll out the thawed pastry dough into a rectangular shape, about ¼ inch thick. Using a pasta cutter, make thin strips (about a ¼ inch). 
3. Preheat the oven to 350F. 
4. Wrap each Jalapeno Cheddar Popper with a strip of pastry, don’t worry about making them all the same – they are meant to be unique! 
5. Brush with melted butter (or an egg wash) and cook in the preheated oven until golden brown (about 12-15 minutes).
6. Serve like this or allow to cool slightly then dot each one with mustard or ketchup then place the candy eyeballs.
7. Serve with your favourite condiment and enjoy!

Grab your costumes, call your friends, and trick or treat yourself with this delicious char-SPOOK-erie board! 💀

Our friend, @aka.foodiedreams, prepared this un-BOO-lievably tasty recipe using our Signature Deli Pack and Canadian Clubhouse Deli Pack!

Ingredients

• 1 pack Grimm’s Canadian Clubhouse Deli Pack
• 1 pack Grimm’s Signature Deli Pack
• Marble Cheddar Cheese, cubed
• Mozzarella cheese, sliced
• Chocolate pretzels
• Green grapes
• Chocolate-covered strawberries
• Walnuts
• Crackers
• Small Plastic Skull (for decorating)

Instructions

1. Place the plastic skull at the center of a large wooden board and wrap it in plastic food wrap.
2. Cut the Grimm’s deli meats in half to make them easier to place on the skull.
3. Layer the meats on the skull, starting from the top, overlapping them to create a “skin-like” look. Press the slices gently so they stick to the skull.
4. Cut a grape in half and add a chocolate chip in the middle for the eyes.
5. Around the meat skull, create sections for the accompaniments.
   • Arrange cubed marble cheddar and mozzarella cheese slices around the skull (Optional: use a ghost shaped cookie cutter to cut the mozzarella).
   • Add clusters of green grapes for a pop of color.
   • Place chocolate pretzels and chocolate-covered strawberries for a mix of sweet and savory. (Optional: decorate strawberries as Frankenstein and Mummies)
   • Scatter walnuts for texture.
   • Fill in the remaining spaces with crackers to serve alongside the meat and cheese.
6. Enjoy by pulling deli meats off the skull to pair with cheese, crackers, and fruits!

Our NEW Jalapeno & Cheddar Poppers are perfectly crafted for any gathering. They make the best bite-size lettuce wraps! Perfect for a weeknight dinner, lunch or snack! Pair with a pico de gallo salsa and cilantro crema for a fresh and delicious meal.

Ingredients

• 1 Package of Grimm’s Jalapeno Cheddar Poppers
• 1 head of lettuce
  
  Seasoning blend
  (to be divided for the Pico de Gallo Salsa and Cilantro Crema):
• 1 tsp garlic powder
• 1 tsp seasoning salt
• 1 tsp smoked paprika
• 1/2 tsp cumin powder
• 1/2 tsp pepper
  
  For the Pico de Gallo Salsa:
• 2 tomatoes, diced
• 1/2 onion, diced
• 1 jalapeno, diced
• Juice from 1/2 lime
• 2 tsp Seasoning blend
  
  For the Cilantro crema:
• 1/2 cup sour cream
• Juice from 1/2 lime
• 1-2 tbsp cilantro
• 1 tsp Seasoning blend

Instructions

1. Prepare the pico de gallo salsa by combining all the ingredients and set aside. Repeat for the cilantro crema.
2. Preheat a grill to medium heat and grill the poppers until just expanded and browned, careful not to heat them too high. Cook for about 5 minutes a side.
3. To fresh lettuce cups, add the Jalapeno Cheddar Poppers and top with the salsa and crema. Enjoy!

Summer grilling isn’t over just yet, and nothin’ says Canadian BBQ season like some Surf & Turf! We partnered up with @aka.foodiedreams to bring you this delicious Bacon Wrapped Scallop recipe with a side of Korean Spicy Mayo that will take your breath away! 

Ingredients

• 22-24 Large Sea Scallops

• 1 Package of Grimm’s Thick Sliced Centre Cut Bacon
• Toothpicks / Skewers
• Optional: Pepper (to taste)
  
  For the Korean Spicy Mayo Dip: 
• 1/4 Cup of Mayonnaise
• 1 Tablespoon of Gochujang (Korean Chili Paste)
• 1 Teaspoon of Lemon Juice

Instructions

1. Preheat your barbecue or grill.
2. Pat the scallops dry with a paper towel.
3. Place the Grimm’s Thick Sliced Centre Cut Bacon slices on the grill and cook them for about 3-4 minutes, until they’re halfway cooked but still soft enough to wrap around the scallops. Remove from the grill and let them cool slightly.
4. Season the scallops with pepper (optional). Wrap each scallop with half a piece of bacon and secure it with a toothpick or skewer.
5. Place the bacon-wrapped scallops back on the grill. Cook for about 3-4 minutes per side, or until the scallops are opaque.
6. To make the Korean spicy mayo dip, mix the mayonnaise, gochujang, and lemon juice in a small bowl until smooth. Enjoy!

This Chipotle Smokie is definitely the Smokie of the Summer! ☀ We teamed up with MasterChef’s Chanelle Saks (@chezchanelle) to bring you a delicious Chipotle Smokie recipe with Salsa Verde & Queso Fresco. There’s nothing better on a hot summer’s day! 

Ingredients

• 1 Package of Grimm’s Chipotle Bavarian Smokies
• 6 Buns
  
  For the Salsa Verde:
• 5 tomatillos, leaves removed and rinsed
• 1 white onion, quartered
• 1 jalapeno, deseeded and quartered
• 3 cloves garlic, tops removed but skin on
• ½ cup cilantro
• Juice from 2 limes
• 1 tbsp neutral oil
• Sea Salt, Seasoning Salt and Pepper to taste
• Queso Fresco cheese for serving

Instructions

1. Preheat the grill to 450F.
2. Remove the leaves from the tomatillos and rinse well to remove stickiness.
3. For the Salsa Verde: to a grill pan, add the tomatillos, quartered onions and jalapenos, then drizzle with olive oil and season with salt and pepper.
4. Cut the top off the garlic cloves but leave the skin on. Wrap in aluminum foil and drizzle with olive oil, then add to the grill pan.
5. Place the grill pan on the grill for about 10 minutes, flipping everything halfway.
6. After 10 minutes, on the other side of the grill, add the smokies and grill over medium heat for about 8-10 minutes, flipping halfway.
7. Remove the Salsa Verde ingredients from the grill and allow to cool for a few minutes before adding to a food processor or blender. Add cilantro, lime juice, oil and season well to taste. Blend until well incorporated.
8. Serve Chipotle Smokies with a generous amount of Salsa Verde and Queso Fresco. Enjoy!

Imagine a perfectly grilled Bacon & Cheddar Smokie, sizzling hot off the grill, combined with your favourite tastes, textures and toppings of pizza! Sounds good, doesn’t it?

Well, now you can give your imagination the day off and make them for yourself!

This delicious fusion recipe features gooey mozzarella, spicy jalapeños, tangy pickled onions, fresh arugula, tomato sauce, fresh tomatoes and Grimms’ Bacon & Cheddar Smokies. Finished with a drizzle of mustard and hot honey, this dish is perfect for a fun summertime BBQ.

Ingredients

• 1 450g package Grimm’s Bacon & Cheddar Smokies, 6 smokies
• 700 g ball of pizza dough, dusted with flour & divided into 6 equal balls
• Olive oil, for brushing
• 200 g Mozzarella, shredded
• 300 mL Passata (Strained tomatoes)
• Quick Pickled Jalapeños, see recipe below
• Quick Pickled Red Onions, see recipe below
• 2 cups arugula, loosely packed
• 2 medium tomatoes, wet core removed, diced, sprinkled with salt & dried oregano
• Mustard
• Hot honey (optional)

Quick Pickled Jalapenos & Onions

• 2 medium jalapenos, thinly sliced
• ½ large red onion, thinly sliced
• 1 cup of water
• ¾ cup apple cider vinegar
• 1 tablespoon white sugar
• 2 teaspoons salt

Instructions

Make the Quick-Pickles Jalapenos & Onions

• Add the jalapenos and red onions, into two separate a mason jars.
• In a small saucepan, combine the water, vinegar, sugar, salt, and bring to a boil. Cook for 2-3 minutes until the sugar is dissolved. Turn off heat and let the mixture cool for 2-3 minutes.
• Pour mixture over the vegetables in a mason jar and screw on the lid. Let the jar cool at room temperature for 30 minutes, then refrigerate for at least 60 minutes before serving.

Preheat the Grill

• Preheat half the charcoal or gas grill on high (target 500F with the lid closed)

Prepare the Dough

• Dust a clean work surface with flour.
• Stretch the pizza dough into a 6-inch circle.
• Brush the inside of the dough lightly with olive oil.

Stuff & Grill the Dough & Smokies 

• Evenly spread the shredded mozzarella over half of the dough.
• Fold the dough in half to cover the cheese, lightly pressing the edges to seal.
• Lightly oil the top of the dough.
• Place the stuffed dough, oil side down, on the indirect side of the preheated grill. Oil the second side and close the lid.
• Bake for 3-4 minutes on each side, until the dough has puffed up and is light and airy.
• Reduce the grill to medium-high and place the smokies on the direct heat. Cook for 8 minutes turning every two minutes. (if cooking too quickly, move to indirect heat).
• Move the pizza dough to the direct heat and cook for 1 minute per side until golden brown and the cheese is melted. Remove to a board to assemble sandwiches.

Assemble the Sandwich

• Carefully open the folded dough.
• Spread a couple of spoonsfuls of passata over the melted mozzarella.
• Add a layer of pickled jalapeños and pickled red onions for a spicy and tangy kick.
• Top with fresh arugula for a peppery crunch and the seasoned diced tomatoes.
• Place a bacon & cheddar smokie in the center.

Finish & Serve

• Drizzle with mustard and hot honey (if using) to taste.
• Fold the sandwich back together and press gently.
• Slice in half if desired and serve immediately.

May is Celiac Awareness Month, and we’re celebrating by teaming up with Kristy (@aka.foodiedreams) to bring you the cutest GLUTEN-FREE Stacked Tortilla Pizza – in the shape of a bear! Not only is this delicious recipe entirely gluten-free, but it’s perfect for families, kids, or those who love cute things ✨

Ingredients

• 1 pkg Grimm’s Gluten-free Rice Tortillas
• 1.5 cups pizza sauce
• 2 cups mozzarella cheese
• 1 pkg Grimm’s Pizza Pack (Pizza Salami, Pepperoni, Cooked Ham)
• Any other pizza toppings you desire (ex. pineapple, mushrooms)

Instructions

1. Preheat your oven to 375°F (190°C).
2. To create the bear’s ears, fold a Grimm’s gluten-free rice tortilla in half, then in half again. Use a round object such as a cup or small plate to trace and cut out four small circles.
3. For the base of our pizza, place one large gluten-free rice tortilla on a baking sheet lined with parchment paper. Position two smaller rice tortillas at the top to form the bear’s ears.
4. Spread a layer of pizza sauce evenly over the tortilla.
5. Sprinkle a generous amount of shredded mozzarella cheese on top of the sauce.
6. Place the second rice tortilla above the first one and spread another layer of pizza sauce and cheese on top.
7. Add toppings from Grimm’s pizza pack (pepperoni, salami, ham) along with any additional toppings you desire!
8. Bake the tortilla pizza in the preheated oven for around 10 minutes, or until the cheese is melted, and the edges of the tortillas are golden brown.
9. Once baked, carefully remove the tortilla pizza from the oven and allow it to cool for a few minutes.
10. Slice, serve, and enjoy!

Mother’s Day is just around the corner, so we teamed up with MasterChef’s Michael Varga (@vargacooks) to bring you the ultimate Mother’s Day Brunch! 

What better way to show your love to your mum than a classic breakfast in bed, and there’s no tastier option than these delightful Poached Eggs on Sourdough with Bacon & Avocado Crema! Show off your cooking skills and give your mom a gift filled with love – they do say food is the key to the heart! ♥

Ingredients

• 2 large eggs 

• 2 slices Grimm’s Thick Sliced Centre Cut Bacon

• 2 slices sourdough 

• 1 large onion 

• 1/2 cup cherry tomatoes 

• 1/2 cup smoked cheddar 

  
  For the Avocado Crema:

• 1 large avocado 

• 2 limes

• 1/2 cup fresh cilantro

• 1/2 cup fresh parsley 

• 1/4 cup pickled banana pepper 

• 1 tsp garlic powder 

• 1 tblsp liquid from banana pepper 

• Kosher salt & pepper to taste 

Instructions

Eggs

• Poach in a small pot filled with water.
• Bring to a boil and turn the heat down so the water is simmering.
• Add in 1 tablespoon of vinegar.
• Crack the egg into a small bowl or ramekin and carefully drop the egg into the simmering water.
• A large egg should take 2.5 – 3 minutes for a soft poach.

Bacon

• Fry bacon in a pan or cook in a preheated oven until desired doneness.

Onion

• Add 1 tablespoon each of butter and olive oil into the pan on medium heat.
• Add in sliced onion.
• Stirring occasionally for 15 minutes.
• Add in 1 tablespoon each of maple syrup and salt.
• Stir together and continue to cook until the onions are a sweet caramel color.
• Another 10 minutes.
• Cut cherry tomatoes in half and add them in to the onion mixture.
• Grate the smoked cheddar into the onion mixture and stir it in to let it melt. 

Avocado Crema 

• In a food processor, add in avocado, fresh herbs, banana peppers, garlic powder, juice from 2 limes and blitz until smooth.
• Add salt and pepper to taste.
• Add olive oil while mixture is blending to thin out if desired. 

Build it

• Toast the sourdough.
• Place onion, tomato, smoked cheddar mixture on the bread.
• Next place the bacon and a poached egg.
• Spoon the avocado crema on top of the egg.
• Finish with some flakey salt. 

Spring is here, which means barbecue season is just around the corner! Everyone knows Pasta Salad is a staple side dish, so whether you’re bringing it to the potluck or hosting and need an easy and delicious recipe, this Pasta Salad with Jalapeno & Cheddar Pepperoni Bites has you covered! 

Plus, the Jalapeno & Cheddar Pepperoni Bites are a 2024 PRODUCT OF THE YEAR* in Canada!

*Survey of 4000 by Kantar.

Ingredients

• 1 package (300g) Grimm’s Jalapeno & Cheddar Pepperoni Bites, chopped
• 1 box (375g) of rotini pasta
• ¾ cup cheddar cheese, cubed
• 1 cup cherry tomatoes, halved
• ½ cup pickled and sliced jalapenos (with brine)
• ¼ cup red onion, diced
• ¾ cup roasted red peppers, diced
  
  For the dressing:
• ¾ cup sour cream
• 2 tbsp mayonnaise
• Juice from 1 lime
• ¼ cup cilantro, freshly chopped (reserve some of serving)
• ½ tsp seasoning salt
• ½ tsp freshly cracked pepper
• ½ tsp garlic powder
• ¼ tsp cumin powder
• ¼ tsp smoked paprika

Instructions

1. Chop all the pasta salad components and set aside.
2. For the dressing, combine all the ingredients and mix well to combine then set aside.
3. Cook pasta according to package instructions and set aside to come to room temp.
4. In a skillet drizzled in olive oil or cooking spray, gently warm up the Grimm’s Jalapeno Cheddar bites over medium heat (not too hot or they may burst). Allow to cool then chop.
5. To a large bowl, add the room temp pasta and mix in the dressing followed by the salad ingredients.
6. Add the Grimm’s Jalapeno &  Cheddar Pepperoni Bites and finish with cilantro.
7. Enjoy at room temp!

Celebrate Valentine’s Day by treating your loved one(s) to our Lasagna with Bacon and Sausage. Whether baked in a heart-shaped pan or a classic 9×13 dish, this indulgent dish is a delicious declaration of love, admiration, and respect. Layers of tender lasagna noodles enveloped in a rich tomato sauce, studded with hearty garlic sausage, earthy mushrooms, and crispy bacon. Every bite encompasses the tantalizing flavours and comforting warmth that make this lasagna a perfect expression of affection.

So, whether enjoying a romantic Valentine’s Day dinner for two, a weeknight family meal, or hosting a Galentine’s get together, this Lasagna with Bacon and Sausage is a heartfelt way to say “I love you” through the joy of food. 

Although this recipe will feed 6 to 8, it freezes well and shares even better.

Ingredients

• 1 tablespoon olive oil

• 142 g (5 oz) spinach

• 250 g Grimm’s Thick Cut Bacon

• 227 g cremini mushrooms

• 1 ¼ teaspoons Kosher salt, divided

• 200 g Grimm’s Ham Garlic Sausage, diced

• 1 red onion, diced

• 1 carrot, diced

• 1 celery stalk, diced

• 2 cloves garlic, minced

• 1 teaspoon Italian seasoning

• ½ cup red wine

• 36 ounces pasta sauce, your favourite store bought or homemade

• 2 tablespoons tomato paste

• Unsalted butter, for buttering the baking dish

• 1 500g box of lasagna noodles

• 1 egg, beaten

• 450 g ricotta cheese (see note)

• 3 ½ cups mozzarella cheese shredded, divided

• 2 ½ cups freshly grated Parmesan, divided

• ¼ cup fresh parsley, chopped

Instructions

1. Heat 1 tablespoon of olive oil and the bacon in a large pan over medium heat. Cook, flipping occasionally, until the bacon is crispy, about 12 to 15 minutes.
2. Remove the bacon to a paper towel lined plate. Remove 3 tablespoons of the bacon fat to a heat proof bowl and set aside, leaving 1 tablespoon of bacon fat in the pan. When the bacon is cool enough to handle, crumble or chop the bacon into small pieces and set aside.
3. Add the spinach to the pan, toss to coat in the bacon fat, cover and cook over medium-high heat, until it wilts. 1 to 2 minutes. Remove spinach to a plate and set aside to cool.
4. Dry any excess moisture in the pan with a paper towel, then add the 3 tablespoons of reserved bacon fat into the pan. Add the mushrooms and 1 teaspoon salt to the pan with the bacon fat, and cook over medium-high, stirring occasionally, until the mushrooms are beginning to brown, about 8 to 10 minutes.
5. Add the sausage, onion, carrot, celery and cook for 4 minutes. Add the garlic and the Italian seasoning and cook for 2-3 minutes more until the vegetables are soft, and the mushrooms have browned.
6. Pour in the wine and deglaze the pan, scraping off any tasty stuck bits. Simmer until the liquid has mostly evaporated, 4 to 5 minutes
7. Add in the pasta sauce, tomato paste, and simmer uncovered until slightly thickened, 10 to 12 minutes.
8. Stir in the reserved bacon, turn off the heat and set aside.
9. While the sauce is thickening, preheat the oven to 350°F and butter a 9”x13” baking dish.
10. In a large pot of salted water, boil the lasagna noodles, according to package directions for al dente. Drain the noodles, rinse under cold water, and set aside. (Brushing a little olive oil on the noodles will help keep them from sticking but is completely optional).
11. While the noodles cook, whisk the egg and ¼ teaspoon salt in a large bowl. Add the ricotta and stir to combine. Next, add 1 cup mozzarella, ½ cup parmesan cheese, and the parsley. Squeeze the excess water out of the spinach, then coarsely chop the spinach and add it to the egg mixture. Stir until completely incorporated.
12. Assemble the lasagna: Spread 1 cup of the meat sauce into a 9”x13″ oven safe dish. Top it with enough lasagna noodles to fit the dish. Layer with 1/3 of the ricotta cheese mixture, 1 cup of meat sauce, then sprinkle with ½ cup of Parmesan cheese. Repeat two more times (noodles, ricotta mixture, sauce, Parma, noodles, ricotta mixture, sauce, Parma) Then finish with a layer of noodles, topped with the remaining sauce. Cover with foil and bake for 45 minutes.
13. Remove the foil and sprinkle with the remaining 2 ½ cups mozzarella cheese and ½ cup Parmesan cheese. Bake for an additional 15 minutes or until browned and bubbly. Broil for 2-3 minutes if desired but watch carefully to ensure it does not burn.
14. Allow the lasagna to rest for 15 minutes before serving.

NOTES: 

1. If your ricotta mixture is too thick, add a tablespoon of milk until it is spreadable.
2. This recipe makes a 9”x13” three-layer lasagna. A smaller pan, like our heart shaped pan, will make it a five-layer lasagna.
3. Optional, bake a heart shaped bacon for garnish. 

Do you have any New Year Resolutions? We challenged ourselves to eat healthier! With the help of MasterChef’s Michael Varga (@vargacooks) and our Lean Turkey Pepperoni Bites, we’re able to achieve that resolution with the Lean Turkey Pepperoni Med[iterranean] Bowl! 

Ingredients

• Grimm’s Lean Turkey Pepperoni Bites
• 1 red pepper
• 1 cup Kalamata olives 
• 2 ripe avocados 
• 1 pack halloumi / or 1 cup feta 
• 2 cups cooked turmeric rice 
• 2 cups of your favourite hummus 
• 1 cucumber 
• 1 cup cherry tomatoes 
• 1 large carrot 
• 1 cup spring mix greens 
• 1 cup pistachios 
• Spicy mayo (optional) 

Turmeric Rice Recipe 

Ingredients

• 1.5 cups of rice (We recommend Basmati) 
• 3 cups water 
• 1 teaspoon of turmeric 
• 1 tablespoon each of cumin, garlic powder & kosher salt 
• 1 large spoon of chicken bouillon or 1 pack of bouillon powder
• kosher salt to taste 
• olive oil 

Method 

• In a sauce pan, toast rice with spices and olive oil until incorporated and heated up. About a minute. 
• Pour in water, stir and bring to a boil. 
• Once boiled stir for one final mix 
• Cover and simmer for 14 minutes 
• Remove lid & fluff rice, cover until ready to eat 

Instructions

While the rice is cooking, prep the rest.

1. Slice the veggies (Cucumbers sliced into rounds, Peppers julienned, Tomatoes cut in half, Carrots shredded)
2. Set veggies aside 
3. Slice the pepperoni on a diagonal – each pepperoni bite sliced into two pieces 
4. Fry the halloumi in a hot pan. Drizzle oil in a pan, get it hot! Place the halloumi in the pan. Fry for 2 minutes, flip and continue for another 1-2 minutes until both sides are golden. Squeeze lemon juice and remove from pan. 
5. If using feta, crumble and set aside 
6. Divide the ingredients and build your bowl, starting with hummus and rice on the bottom. Add all or some of the veggies, pile in the pepperoni & drizzle with your favourite sauce or dressing 
7. Top with pistachios for some crunch 

The Holiday Season is here! We partnered up with MasterChef Canada’s Chanelle Saks (@chezchanelle) to bring you this year’s showstopper. What better way to celebrate with your friends, family, or other loved ones than to show off with this festive Charcu-Tree! Need to impress your significant other’s parents? Or maybe your sister is the reigning charcuterie champion and you need to show her up. Whatever the situation, this Charcu-Tree is sure to be a crowd pleaser!

Ingredients

• Grimm’s Submarine Pack
• Grimm’s Pizza Pack
• Grimm’s Fine Garlic Sausage
• Grimm’s Turkey Kolbassa Sausage
• Grimm’s Honey & Garlic Pepperoni Bites®
• Grimm’s Lean Turkey Pepperoni Bites®
• Grimm’s Original Pepperoni
• Cheddar + Monterey Jack Cheese, Cubed
• Mini Mozzarella Balls
• Red and Green Grapes
• Cashews
• Rosemary for Garnish

Instructions

1. Start by cutting out the Grimm’s deli meats and cheese using cookie cutters. Slice the sausage rings and set aside.
2. Place the rosemary on each level of the tree board.
3. From the base up, start by placing the sliced sausage ring, alternating flavours between the Kolbassa and Fine Garlic.
4. Next add the cheese cubes followed by the Honey Garlic Pepperoni Bites.
5. Add the grapes, alternating between red and green.
6. Fold the Pizza Pack deli meats into a rose shape and use rosemary to secure the shape.
7. Add the mini mozzarella balls, Lean Turkey Pepperoni Bites, grapes, and sausage, alternating flavours again.
8. Finish the tree with cashews at the top and arrange the cut out deli meats and cheese like ornaments.
9. Use one Original Pepperoni cut in half as the tree base.
10. Enjoy!