Super Bowl Snacks

Don’t fumble over what to feed your Super Bowl party guests. 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 and get that extra point.

   

Pepperoni Pizza Pinwheels
Makes 24

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 of 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 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. 

Soup's On!

Whether you refer to it as borscht, bisque, consommé, or bouillabaisse, a big steaming bowl of soup is sure to add warmth and nutrients to your day. Aside from being simple and affordable to prepare, soup is good for you and an easy way to get your daily servings of protein and veggies. 

In honor of National Soup Month, I reached out to local culinary expert and “soup magician”, Liz Donaldson who graciously shared her recipe for Italian Wedding Soup. 

As the manager of Elroy's Deli Market in Fremont, Ohio, Donaldson has recently added soup to the deli’s menu. “We serve Italian Wedding Soup every day; it’s a classic,” said Donaldson. “I make a two gallon pot each morning, and it’s usually gone. The cheese rind really makes the soup, adding that silky texture.”

For more of Donaldson's soup recipes, check out the January 9 issue of the Sylvania AdVantage at http://bit.ly/2FJvwwi

Italian Wedding Soup

1 stick butter

3 cloves garlic, minced

3 stalks celery, diced

3 carrots, trimmed and diced

6 cups chicken stock

2 cups tiny meatballs

1 cup acini di pepe

1 package fresh spinach

Rind of Parmigiano-Reggiano

In a large pot, melt the butter and sauté the vegetables until softened.

Add the chicken stock and the meatballs. Bring to a boil and then reduce to medium.

Add the acini di pepe and the cheese rind and allow to simmer 20-25 minutes. Add the fresh spinach and cook for 10 minutes.