Take Home the Trophy with Savory Super Bowl Snacks

Kick off your Super Bowl party with appetizers that will score with your home team and get you the extra point. Pick up a first down with hearty Italian Stromboli, and practically walk into the end zone with spicy Sausage and Green Chile Crescent Squares. 

Sausage and Green Chile Crescent Squares

Italian Stromboli
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. 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 for alternate filling combinations.

Italian Stromboli

Italian Stromboli

 

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

Marinara sauce

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 on 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.

Variations

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 following with the 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)

Italian Stromboli

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. 

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.

Sausage and Green Chile Crescent Squares

Sausage and Green Chile Crescent Squares

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 an 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)