Start by examining each of your fresh mozzarella balls, ensuring they're firm and perfect for crafting. Use a sharp knife to gently cut small, shallow indentations about ¼ inch deep into the top of each ball, creating the eye sockets of your Salami Mozzarella Eyeballs.

Finely chop 2 tablespoons of kalamata olives into tiny pieces, about ⅛ inch in diameter. Carefully press these chopped olives into the indentations you created in the mozzarella balls.

Cut your pepperoni stick into varied sizes. Create some ¾ inch chunks for a sturdy texture and slice others thinly for visual variety.

Slice your bright red bell pepper into small, wedge-shaped pieces.

Gather your skewers for assembly! Start threading each skewer with a red pepper wedge, followed by a pepperoni chunk, a mozzarella eyeball (with the pupil facing outward), a thick pepperoni slice, and finish with a thin slice.

Arrange your assembled Salami Mozzarella Eyeballs on a serving platter. Serve them slightly chilled for the best texture.