Step away from tradition with these tasty finger foods. They’re easy to eat and not your typical football fare.
Pizza puffies—makes 24
3/4 cup self-rising flour
1/8 tsp. granulated garlic
¼ tsp. each dried basil and oregano
3/4 cup milk
4 oz. whole salami
1 1/4 cup shredded four-cheese Italian blend
½ cup pizza sauce or non-chunky marinara sauce
Coat a mini-muffin pan with cooking spray. In a large bowl, whisk together the flour, garlic and herbs. (If you don’t have self-rising flour, add three-fourths of a tablespoon of baking powder to three-fourths of a cup of all-purpose flour.)
Thoroughly mix in the milk and egg. Dice salami into quarter-inch cubes and add to bowl. Use the lowest fat salami you can find to avoid the greasies! Add the cheese and mix completely.
Spoon a half of a tablespoon of batter into each greased mini-muffin cup. Drop one teaspoon of pizza sauce into each cup. Fill each cup with remaining batter. Bake in a preheated oven at 375 degrees for 15 to 20 minutes.
There’s really no way to tell if these are done except to remove one from the pan and cut it open. If it is still quite damp inside, bake for a few more minutes. Immediately run a knife around the sides of each muffin cup but let them cool for five minutes before removing from the pan.
Baked Reuben dip on rye
Even people who hate sauerkraut love this take on a Reuben sandwich.
8 oz. cream cheese (low-fat is fine, but not fat-free)
1 cup sauerkraut, not canned
4 oz. canned corned beef
7 oz. Swiss or Muenster cheese, finely shredded (about 2 cups)
¼ cup Thousand Island dressing
1-3 tsp. prepared horseradish
1 or 2 10-12 inch French bread-style loaves of rye bread, unsliced
This recipe calls for ingredients you probably don’t use everyday, but don’t let that stop you.
You can find sauerkraut in plastic bags in your store where the refrigerated prepared deli meats are sold. Canned corned beef is perfect for this dip and is cheaper than deli corned beef; it’s sold in the canned meat aisle. Whole rye loaves can be found at most bakery departments.
In a pan over medium-low heat, melt the cream cheese. Drain the sauerkraut and add to pan; add the corned beef. Smush it into bits with a fork; mix in the cheese and dressing. Add 1 teaspoon of horseradish, mix and taste; add more if you want it. Give a good stir and turn off the heat.
Slice the rye loaf horizontally into even halves, cutting the top half off the bottom of the loaf. If your loaf is more than 4 inches wide, slice it again, in halves lengthwise, so you have 4 even pieces.
Hollow out the bread from the crust with a paring knife and your fingers, leaving about one inch of crust and bread. Spread the dip onto each piece of bread. Loosely tent foil over bread and bake for 15 minutes at 350 degrees. Uncover bread and bake an additional five minutes until bread is golden brown.
Slice into individual pieces and serve. Alternatively, you can double this recipe and keep it warm in a slow cooker. Serve with snack rye bread or rye Melba toast.
A sweet ending for your guests, no matter who wins the game!
1 tube of sugar or chocolate chip refrigerated cookie dough
¾ cup salted peanuts or crumbled pretzel sticks
1 cup Trader Joe’s micro-mini peanut butter cups or chocolate-covered caramels
1 cup miniature marshmallows
Coat a pizza pan or cookie sheet with cooking spray. Press room-temperature cookie dough onto the pan in a 10-inch circle. Bake in a preheated, 350-degree oven for 10 minutes.
Remove from oven, press the pretzel bits or peanuts into the dough and return to the oven for five minutes, until the crust is a light golden brown.
Meanwhile, quarter the caramels (if using). Remove cookie from oven, scatter over the remaining toppings and return to the oven for five to eight more minutes, until cookie is golden brown and marshmallows and candies are slightly melted.
Immediately cut into wedges or rectangles.