These 3 Finger Food Recipes Will Score a Touchdown at Your Super Bowl Party!

  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

1. Preheat oven to 375. Spray a large cookie sheet with cooking spray or cover with parchment paper.
2. 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.
3. 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

1. 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.
2. 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

1. 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.
2. 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.
3. 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.
4. Cut into squares and serve hot or cold.