It's
Super Bowl time, and who can watch without some snacks?
Serve up some hot bites, and some really HOT bites with
the recipes for this month. These are easily reheatable
in a microwave, so enjoy!
Stuffed Crust Pizza Bites
Prep
Time: 25 minutes
Ready In: 50 minutes
 2 (10-oz.) cans Refrigerated Pizza
Crust
8 oz. mozzarella cheese, cut into 48 cubes
48 slices pepperoni (3 oz.)
1/4 cup olive or vegetable oil
1 1/2 teaspoons dried Italian seasoning
2 tablespoons grated Parmesan cheese
1 (14-oz.) jar pizza sauce, heated
Heat oven to 400°F. Spray two 9-inch pie pans or one
13x9-inch pan with nonstick cooking spray. Remove dough
from both cans. Unroll dough; starting at center, press
out each dough rectangle with hands to form 12x8-inch
rectangle. Cut each rectangle into 24 squares. Top each
square with cheese cube and pepperoni slice. Wrap dough
around filling to completely cover; firmly press edges to
seal. Place seam side down, with sides touching, in
sprayed pie pans. In small bowl, combine oil and Italian
seasoning; mix well. Drizzle over filled dough in pans.
Sprinkle with Parmesan cheese. Bake at 400°F for 16 to
22 minutes or until golden brown. Serve warm with warm
pizza sauce.
Piglets in a Blanket
 Prep Time: 25 minutes
Ready In: 40 minutes
1 (8-oz.) can Refrigerated Crescent Dinner Rolls
24 fully cooked cocktail wieners
Ketchup or sweet and sour sauce
Heat oven to 375°F. Grease cookie sheet. Unroll dough;
separate into 8 triangles. Cut each triangle into 3
smaller triangles. Place wiener on shortest side of each
triangle; roll up to opposite point. Place, point side
down, on greased cookie sheet. Bake at 375°F for 11 to
15 minutes or until deep golden brown. Immediately remove
from cookie sheet. Serve with ketchup or sweet and sour
sauce, as desired.
Chili Potato Dippers with Cheddar
Jalapeņo Dip
Prep
Time: 15 minutes
Ready In: 40 minutes
Dippers
4 medium russet potatoes
2 tablespoons olive or vegetable oil
1 teaspoon chili powder
1/2 teaspoon garlic powder
Cheddar Jalapeņo Dip
1/3 cup sour cream
1/3 cup mayonnaise or salad dressing
1/4 cup finely chopped tomato
1 oz. (1/4 cup) finely shredded extra-sharp cheddar
cheese
1 to 2 jalapeņo chiles, seeded, finely chopped
2 tablespoons sliced green onions
Heat oven to 450°F. Line 15x10x1-inch baking pan with
foil; spray foil with nonstick cooking spray. Cut
potatoes into thin wedges. In large bowl, combine
potatoes, oil, chili powder and garlic powder; toss to
coat. Place in sprayed foil-lined pan. Bake at 450°F for
20 to 30 minutes or until tender and golden brown,
turning once. Meanwhile, in medium bowl, combine all dip
ingredients except onions; mix well. Sprinkle with
onions.
Visit The whole
kit'n kaboodle for more great
recipes!
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