Gameday recipes for any game
No matter what game you are watching, snacks are essential. Whether it is Sunday’s Pro Bowl, a Bruins game or a Celtics game, these recipes are quick, easy and delicious.
Cheesy Pinwheels
pillsbury.com
Ingredients
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1/2 teaspoon garlic powder
3/4 cup shredded mozzarella cheese (3 oz)
1 egg, beaten
1/2 teaspoon Italian seasoning
1/2 cup tomato pasta sauce
Directions
Heat oven to 350°F. Unroll dough; separate into 2 long rectangles. Press each into 12×4-inch rectangle, firmly pressing perforations to seal. Sprinkle garlic powder and cheese over rectangles; gently press into dough.
Starting with 1 short side, roll up each rectangle; press edges to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet. Brush tops with beaten egg; sprinkle with Italian seasoning. Bake 15 to 18 minutes or until edges are golden brown. Immediately remove from cookie sheet.
Recipe courtesy of Pillsbury.com
Meatball Poppers
pillsbury.com
Ingredients:
12 refrigerated or frozen (thawed) cooked turkey meatballs (from 24-oz bag)
1 cup well-drained sauerkraut (squeeze to drain)
1/2 cup shredded Swiss cheese (2 oz)
1/3 cup shredded Parmesan cheese (2 oz)
2 tablespoons Thousand Island dressing
1/8 teaspoon salt
2 teaspoons McCormick® Caraway Seed
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls (16 rolls)
1 Egg, well beaten
Directions:
Heat oven to 350°F. Lightly spray 24 regular-size muffin cups (2 3/4×1 1/4 inches) with Crisco® Original No-Stick Cooking Spray. Cut each meatball in half; set aside. In small bowl, mix sauerkraut, cheeses, dressing, salt and 1 teaspoon of the caraway seed until well blended.
Unroll both cans of crescent dough; separate into 8 rectangles. Firmly press perforations to seal. Cut each rectangle into 3 equal pieces. Press each piece into 4×2-inch rectangle. Gently press 1 rectangle on bottom and up side of each muffin cup, leaving both ends hanging over side of cup.
Place 1 meatball half, flat side down, in center of each cup. Spoon 2 rounded teaspoons sauerkraut mixture onto each meatball. Bring up ends of dough over filling; pinch tops to seal, leaving 2 small openings on sides to vent steam. Brush egg over dough. Sprinkle with remaining 1 teaspoon caraway seed.
Bake 12 to 18 minutes or until golden brown. Immediately remove from pan to cooling rack; cool 5 minutes. Serve warm.
Recipe courtesy of Pillsbury.com
Cheese Bites
farmplate.com
Ingredients
1 cup butter, softened
1 cup (4 ounces) shredded sharp Cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
2 cups all-purpose flour
2 cups crisp rice cereal
1/2 teaspoon salt
1/4 teaspoon red pepper
Directions
Stir together butter and cheeses until blended. Stir in flour and remaining ingredients. (Dough will be stiff.)
Shape dough into 3/4-inch balls, and place on an ungreased baking sheet.
Bake at 325° for 20 minutes. Cool on wire racks. Store in an airtight container
Recipe courtesy of myrecipes.com
