Gameday recipes for any game

Published On January 27, 2013 | By Kimberly Petalas

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


    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


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

Meatball Poppers


    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


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

Cheese Bites


    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


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



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About The Author

Kimberly graduated from Hofstra University in December 2012. She has been a sports fan her whole life and grew up around sports, whether it was playing or watching them. She started her writing career interning for her local newspaper, The Gardner News, where she currently works as a reporter. In college, Kimberly wrote for Long Island Report, as well as Her Campus Hofstra.