Fueling up for the Super Bowl? These tasty snacks will have your football fanatics cheering for more.
Directions: In a large bowl, combine the avocados, onion, jalapeño, cilantro, lime juice, salt, and pepper. Stir well. Serve with the tortilla chips. by Sara Quessenberry
- Steam the potatoes in a steamer basket in a large saucepan until tender, 15 to 18 minutes. Let cool.
- Heat oven to 425° F. Line a rimmed baking sheet with foil. Wrap each potato with a piece of bacon and place, seam-side down, on the baking sheet. Bake until the bacon is crisp, 18 to 20 minutes.
- Meanwhile, in a medium bowl, whisk together the mayonnaise, buttermilk, dill, caraway seeds, and ¼ teaspoon each salt and pepper. Serve with the potatoes. by Charlyne Mattox
prep time 25 min / total time 40 min / ingredients 3 servings
2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
- 48 cocktail-size smoked link sausages or hot dogs (from two 14-oz packages)
- Yellow mustard, from a squeeze bottle
If you’re an old hand at rolling up mini crescent dogs, make sure you read the directions! For the football shape, these pigskins are rolled from the opposite end of the dough from the classic crescent dogs.
1. Heat oven to 375°F. Unroll both cans of dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.
2. Place 1 sausage on thin point of each triangle. Roll up, starting at point and rolling to opposite short side of triangle. Place seam side down on 2 ungreased cookie sheets.
3. Bake 11 to 14 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheets to serving tray.
4. Cool 2 minutes. Squeeze 1 line of mustard crosswise and 3 lines lengthwise to make laces of football. Repeat with remaining crescent dogs.
Feel like spicing these up? Sriracha makes a fun substitute for the mustard by Pillsbury