Super Easy...Super Yummy...Super Bowl Appetizers

It’s almost time for Super Bowl 53! Undoubtedly, your most favorite team proooobably didn’t make it to the playoffs, but your Super Bowl get-together can still rack up extra points when it comes to providing winning appetizers.

But we need to keep it simple, right? Those who know me know my goal is usually to plan things with the least amount of stress possible. Because of that “personality trait", I’ll usually get pre-made fruit and veggie trays from one of the membership warehouse clubs. Sometimes I’ll dress 'em up by arranging them on my own serving platters, but other times I just keep them in their original containers, depending on how lavish I wanna get. After all, it's more important to me that I enjoy my guests during the biggest championship game of the season than it is to be concerning myself with having the place look like Joanna Gaines designed the shindig. (Are ya' with me?)

So...keeping with the theme of simplicity, here are a few super easy, super yummy snack recipes for the game that require only a few ingredients.

• 2 cans (8 oz each) Pillsbury™ refrigerated crescent rolls
• 48 cocktail-size smoked link sausages or hot dogs (from two 14-oz packages)

Heat oven to 375°F.

Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles. Place sausage on the shortest side of each triangle. Roll up each, starting at the shortest side of the triangle and rolling to the opposite point; place the point side down on 2 ungreased cookie sheets.

Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet.

Serve warm. Set out small bowls of ketchup, chili sauce, your favorite mustard, and even a creamy horseradish sauce. They all will complement the smokiness of the mini sausages.

(This was a family fave growing up. They were so quick and filling that we enjoyed them as a regular Sunday night “treat” for dinner before heading back out to church.)

• 6 English muffins, split & toasted (12 halves)
• Mayonnaise
• 12 tomato slices
• 12 individual rings from an onion, more for extra flavor, if desired
• 1 cup grated cheddar cheese
• 12 slices cooked, crispy bacon (break each slice into 3 pieces)

Spread toasted muffins with mayonnaise then top with tomato, onion, and cheese. Broil about 4 inches from the heat until the cheese is melted. Remove from oven and place bacon pieces on the melted cheese. Serve immediately.

• 12 (10-inch) flour tortillas
• 2 cups shredded carrots
• 1 (8 oz.) package cream cheese
• 2 cups minced tomato
• 1 head of lettuce
• 1 (6 oz.) package sliced deli-style turkey

Spread cream cheese evenly over the tortillas. Add your choice of seasonings as desired, then top with lettuce leaves. Arrange the turkey slices in even layers on top of the lettuce. Sprinkle the carrots and tomato over the turkey slices. Roll the tortillas into wraps. Cut the wraps diagonally into bite-sized pieces, and secure them with toothpicks.

• 2 skinless, boneless chicken breast halves - cubed
• 8 ozs. package cream cheese
• 3 T chopped onion
• 6 T butter
• 3 cloves garlic, peeled and minced
• 3 (10 oz.) cans refrigerated crescent roll dough

In a medium saucepan over medium heat, slowly cook and stir cubed chicken, onion and garlic. Cook until onions are tender and chicken is lightly browned.

In a medium bowl, blend chicken mixture, cream cheese and butter until creamy. Add your choice of seasonings as desired and mix thoroughly.

Preheat oven to 325℉.

Unroll dough and divide in half to create 12 rectangles. Place about one tablespoon of the chicken mixture on each rectangle. Fold into balls.

Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.

• 3 heads endive (washed, dried, and separated into individual leaves)
• 1/3 cup crumbled blue cheese
• 1/3 cup sweetened dried cranberries (such as Craisins®)
• 1/3 cup glazed walnuts (or roasted nuts)
• 2 tablespoons balsamic vinegar, or to taste

Arrange endive leaves on a serving tray. Stir blue cheese, cranberries, and walnuts together in a bowl. Place a small amount of the blue cheese mixture on each leaf. Drizzle with balsamic vinegar.

Cook’s Note: Goat cheese or Gorgonzola cheese can be used in place of blue cheese; if using roasted nuts, lay nuts out on baking sheet, roast for 10 minutes at 400℉.

• 1 roll (½ package) Athens phyllo dough, defrosted
• Cooking spray
• 3 oz. Brie Cheese cut into 18 1” squares
• 3 T cranberry sauce or chutney

Preheat the oven to 375℉.

Unroll the defrosted phyllo dough and place it under a damp kitchen towel to keep the dough from drying out. Cover whenever the dough is not being used.

Lay 1 sheet of the phyllo on a large cutting board then lightly coat with the cooking spray. Top with another sheet of phyllo dough, coat with cooking spray, and repeat one more layer of phyllo dough and cooking spray. (You should have 3 layers.)

Cut the dough lengthwise into thirds. Place 1 piece of cheese and ½ t of cranberry sauce about 1” from the bottom of one section of dough. Fold the dough over the top of the cheese and sauce to form a triangle. Continue to fold, maintaining the triangle shape until the end of the dough is reached. Repeat with the other two strips of dough. Place on an ungreased baking sheet.

Repeat with the remaining dough, cheese, and sauce; bake until the turnovers are golden brown (12-15 minutes) then serve.

What are some of your fave Super Bowl pastime snacks? Share them with me at Susan@RusticRedDoor and we'll be sure to include them in next year's blog.

Enjoy the Game!