Take the guesswork out of your Super Bowl party with these delicious recipes!
Football Hand Pies
Makes 8 pies
Prep -- 30 minutes
Bake -- 10 minutes
Cool -- 5 minutes
1 cup apple pie filling (chop apples into smaller pieces)
1/4 cup chopped toasted pecans
1/4 teaspoon cinnamon
2 teaspoons water
1 package refrigerated piecrust (2 crusts)
1 tablespoon cinnamon
1/4 cup granulated sugar
1/2 cup powdered sugar
1/4 teaspoon vanilla extract
1 to 2 teaspoons milk
1. Preheat oven to 425F. In a small bowl, combine pie filling, pecans, and cinnamon. Using kitchen shears, cut apples into small pieces; set aside. In a small bowl, beat egg and the water with a fork until combined; set aside.
2. On a lightly floured surface, roll 1 crust out to about 12 inches. Using a football-shape cookie cutter, cut 8 shapes. Brush edge of shapes with egg mixture. Place about 1 tablespoon of apple mixture on each circle. Roll out second crust and cut 8 more football shapes. Place crust over filling. Press edges with a fork to seal. Transfer to a large cookie sheet lined with parchment paper.
3. In a small bowl, combine the 1 tablespoon cinnamon and 1/4 cup sugar. Brush pies with egg mixture and sprinkle with cinnamon sugar. Using a fork, poke holes in top of pies. Bake for 10 to 15 minutes until lightly browned. Cool for 5 minutes and remove from pan. When fully cooled, transfer to a reusable plastic container in a single layer. Store for up to 1 day.
4. In a small bowl, combine powdered sugar, vanilla, and enough milk to create a piping consistency. Transfer to small resealable plastic bag.
5. Transfer to tailgate. When ready to serve cut a small corner of bag. Decorate pies to look like footballs.
Makes 8 servings
Prep -- 30 minutes
Chill -- up to 24 hours
Grill -- 15 minutes
1 Italian-style loaf of bread (12 to 14 inches long)
1 cup chopped pimiento-stuffed green olives
1/4 cup chopped pepperoncini
1 1/2 teaspoons Italian seasoning
1/2 cup fresh basil leaves
1/2 cup roasted red peppers, cut into strips
1/2 pound sliced baked ham
1/2 pound sliced provolone cheese
1/2 pound sliced genoa salami
8 5- to 6-inch wooden picks or skewers