If you’re short on time but still would like delicious finger foods to serve on Super Bowl Sunday, you have come to the right place. Here are 3 easy recipes using refrigerated crescent rolls.
Cheesy Crescent Bites
Prep time: 20 minutes. Yields 16
1 Can of refrigerated crescent rolls
1 Cup of Pepper Jack Cheese, or you can use your favorite cheese
1 Cup of any toppings of choice {black olives, bacon bits, diced jalapenos,
green chilies, pepperoni
- Preheat oven to 375. Spray a large cookie sheet with cooking spray or cover with parchment paper.
- On a cutting board, unroll the dough; separate into 8 triangles. Cut each triangle in half from the center of the longest side to the opposite point, making 16 triangles. Arrange triangles on a cookie sheet.
- Bake for about 7 minutes or until slightly puffed and just beginning to brown. Sprinkle each with 1 tablespoon of cheese and toppings. Bake 2 to 3 minutes longer or until cheese is melted.
Pigs in A Blanket
Prep time: 15 minutes. Yields 16
24 cocktail-size sausages
1 can refrigerated crescent rolls
Favorite Dipping Sauce
- Preheat oven to 375. Unroll the dough and separate it at perforated edges. Cut each triangle into halves using a knife or kitchen scissors, making 16 pieces. Wrap 1 piece of dough around each lil’ smoky sausage. Place seam side down on an ungreased cookie sheet.
- Bake for 10 to 20 minutes or until golden brown. Cool for 3 minutes and serve with your favorite dipping sauces.
Artichoke Squares
Prep Time: 30 minutes. Yields 24
1 can of refrigerated crescent rolls
2 tablespoons grated Parmesan
1 8 oz package cream cheese, softened
1/2 Cup dairy sour cream
1/2 teaspoon dried dill weed
1/4 teaspoon seasoned salt
1 egg
1/3 Cup chopped green onions
14 oz can of artichoke hearts, drained and chopped
2 oz jar of diced pimiento drained
- Preheat oven to 375. Unroll dough into a long rectangle and place in ungreased 13 by 9 in pan; seal perforations. Press over the bottom and ½ in up the sides to form the crust. Sprinkle with Parmesan Cheese and bake for 5 minutes.
- In a small bowl, beat cream cheese until smooth. Add sour cream, dill weed, salt, and egg, and blend well. Spread over partially baked crust.
- Top with remaining ingredients. Return to oven and bake an additional 13 to 19 minutes or until edges are a deep golden brown and the center is set.
- Cut into squares and serve hot or cold.
Comment (1)
Can’t wait to try these!!!!