–by Jennifer Ruple
PUBLICATION DATE: 01.23.18

Super Snacks for Super Bowl Sunday
Just when we thought the holiday eating extravaganza was over, we’re smacked right in the face with the second largest food consumption day of the year, Super Bowl Sunday. According to the National Chicken Council, Americans eat over 1.3 billion chicken wings during the big game. That’s enough to circle the Earth almost three times.

Don’t fumble over what to serve party guests, serve wings of course! However, if you are looking for a few extra dishes to go along with them, here are a handful of game-winning snacks that will surely satisfy your home team.

 

Pepperoni Pizza Pinwheels
Gain yardage with a big platter of Pepperoni Pizza Pinwheels. These tasty appetizers can be filled with just about anything you can top a pizza with, so feel free to get creative. Serve them with a zesty tomato sauce.
Makes 24 appetizers.

1 can refrigerated crescent rolls
½ cup shredded mozzarella cheese
½ cup shredded provolone cheese
4 ounces sliced pepperoni, chopped
2 tablespoons each diced mushrooms, onions, green peppers and black olives
1 teaspoon Italian seasoning
Parmesan cheese for sprinkling
Pizza sauce for dipping

Heat oven to 350 F. Coat a mini muffin pan with non-stick spray.

Separate crescent rolls into 4 rectangles. With a rolling pin, slightly roll out dough in both directions.

Sprinkle each rectangle with mozzarella and provolone cheeses, pepperoni and veggies. Sprinkle with Italian seasoning.

Carefully roll each rectangle then cut into 6 pieces.

Place pinwheels into muffin pan. Bake for 10 minutes or until dough is lightly browned.

Sprinkle with Parmesan cheese and serve with pizza sauce.

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Green Chile Chicken Queso Dip
This hearty and cheesy dip will get you that extra point. The green chiles give it a smoky heat; you choose the level – mild, medium or hot. For a lighter version, substitute low-fat cream cheese and sour cream.
Serves 6-8.

8 ounces cream cheese, softened
1 cup sour cream
1 cup green chiles, chopped
10-ounce can green enchilada sauce
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon salt
2 cups Monterey Jack cheese or Mexican cheese blend, reserving ½ cup
2 cups cooked chicken, shredded
Warm flour tortillas for serving

Heat oven to 350 F. In a large bowl, combine cream cheese, sour cream, enchilada sauce, green chiles and spices. Mix well.

Fold in shredded chicken and 1 ½ cups cheese.

Pour into a deep-dish pie plate or 8 x 8 baking dish. Bake for about 30 minutes or until hot and bubbly. Top with remaining cheese and broil until cheese is lightly browned.

Serve with flour tortillas cut into wedges.

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Asian Meatballs
Roll right on past the defense with Asian Meatballs. These tangy and saucy appetizers put a new spin on the traditional barbecue cocktail meatballs.
Makes about 36 meatballs.

Meatballs
2 pounds lean ground beef
2 eggs
¾ cup unseasoned breadcrumbs
Salt and pepper to taste
3 tablespoons chopped parsley

Sauce
⅔ cup hoisin sauce
¼ cup rice vinegar
2 garlic cloves, minced
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon ground ginger
2-3 green onions, sliced for garnish

In a large bowl, combine meatball ingredients. Roll into 1-inch balls. Bake at 350 F for 15 minutes or until no longer pink. Drain on paper towels.

In a large saucepan, combine sauce ingredients. Heat sauce over medium heat. Add meatballs and simmer over low heat for 15 minutes.

Garnish with sliced green onions.

(Sauce adapted from gimmesomeoven.com)

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Taco Dip Cups
Individual-serving cups are a fun way to present layered dips. These taco dip cups will keep your buffet looking neat, and no one has to worry about double dippers.
Makes 16 appetizers.

Two 16-ounce cans refried beans
1 package taco seasoning
16-ounce container prepared guacamole
8-ounce container sour cream
2 cups shredded cheddar or Mexican blend cheese
2 Roma tomatoes, seeded and diced
½ bunch of green onions, thinly sliced
4-ounce can green chiles, drained
3-ounce can sliced olives, drained
Sixteen 5-ounce plastic appetizer cups
Tortilla chips

In a bowl, mix refried beans and taco seasoning. In another bowl, combine tomatoes, green onions, green chiles and olives.

In each plastic cup, layer a scoop of beans, then guacamole, then sour cream. Sprinkle with cheese. Top with tomato mixture.

Serve with tortilla chips.