Don’t fumble over what to serve your game-day guests. Kick off your Super Bowl party with appetizers that will score with your home team and get you the extra points.
Pick up a first down with hearty Italian Stromboli, gain yardage with flavor packed Touchdown Taco Dip, and practically walk into the endzone with spicy Sausage and Green Chile Crescent Squares.
Stromboli is a turnover typically filled with a variety of Italian cheeses and thinly sliced meats. I always offer at least two substantial snacks on the buffet, and this one fits the bill. Use a ready-to-go refrigerated pizza crust such as Wewalka Classic Pizza Crust available at area Meijer and Kroger stores. The dough is wrapped around parchment paper, making it super easy to unroll onto the pan. Of course you could make your own dough, but the idea here is simple entertaining. Be sure to check out my variations with alternate filling combinations.
1 package refrigerated pizza dough
12 thin slices each salami, pepperoni and capicola or any ham
1/2 cup sliced, mild banana peppers, patted dry
2 cups shredded mozzarella and provolone cheese blend
Heat oven to 375 F. Unroll pizza crust with its parchment paper out onto a rectangular baking sheet. Down the center of the dough, lengthwise layer salami, pepperoni and ham, leaving a couple inches of dough along the sides and at least one inch on each end.
Layer banana peppers and then cheeses.
Tuck in ends of the dough, then pull sides up and over fillings. Press seams to seal dough. Carefully turn the Stromboli over so it’s seam side down.
Cut 5-6 diagonal slits on the top of the Stromboli to allow steam to escape.
Bake for 18-20 minutes. Slice and serve with warm marinara sauce for dipping.
Sausage and Peppers: Layer Italian sausage crumbles, Italian peppers such as Monteleone brand and mozzarella and provolone cheeses.
Meatball: in a saucepan, heat a dozen 1-inch frozen meatballs in a small amount of marinara sauce until warm. Slice meatballs in half and layer with banana pepper rings followed by mozzarella and provolone cheeses. Tip: keep the sauce to a minimum. Too much will ooze out of the top of the Stromboli.
(Recipes by Jennifer Ruple)
Touchdown Taco Dip
What would a Super Bowl party be without at least one dip? This classic is layered with creamy beans, zesty sour cream, colorful veggies and olives, and shredded cheeses.
9-ounce can bean dip such as Frito’s
15-ounce container sour cream
1 envelope taco seasoning mix
4-ounce can green chiles, drained
2 Roma tomatoes, seeds and pulp removed and chopped
3 green onions, thinly sliced
4-ounce can sliced black olives, drained and chopped
Mexican blend cheese
In a glass pie dish, spread bean dip on the bottom. Stir together sour cream and taco seasoning mix. Spread mixture over beans.
In a bowl, combine chiles, tomatoes, onions and olives. Reserving a couple of tablespoons for garnish, sprinkle veggies evenly over sour cream mixture.
Sprinkle cheese over veggies. Garnish the top with reserved veggies.
(Recipe by Jennifer Ruple)
Sausage and Green Chile Crescent Squares
Green chiles are the kicker in these hearty treats. Paired with spicy sausage, they add just the right amount of heat. To save time in the prep department, I purchased already cooked and crumbled sausage available in the pizza aisle at Sofo’s Italian Market. These appetizers bake beautifully; however, be sure to let them cool for the full 15 minutes. They’ll be easier to slice and stay together better.
Two 8-ounce cans refrigerated crescent rolls
1 pound bulk pork sausage, spicy or mild or use pre-cooked and crumbled sausage
4-ounce can diced green chiles, drained
2 cups sharp cheddar cheese
1 package cream cheese
Heat oven to 375 F. Unroll 1 can of dough into 2 long rectangles. Place in ungreased
13 x 9-inch glass baking dish; press over bottom and 1/2 inch up sides to form crust.
In a large skillet, cook sausage over medium heat, stirring frequently, until no longer pink. Remove sausage from skillet; discard drippings. To same skillet, add cream cheese. Cook over low heat until melted. Add cooked sausage; stir to coat. Spoon evenly over crust in baking dish.
Sprinkle with green chiles and then cheese.
Unroll second can of dough on work surface. Press to form 13 x 9-inch rectangle, firmly press perforations to seal. Carefully place over cheese.
Bake 21 to 26 minutes or until golden brown. Cool 15 minutes. Cut into small squares.
(Recipe adapted from pillsbury.com)