It’s Superbowl Sunday! Which here in my house means… well, really not a lot. Neither my husband or I are huge sports fans, even though we have lots of friends and family who are. (Hey Dad! Hey Greg! Hey Kristen!)
That being said, this is sort of a fun, stupid rivalry this year. Because Sean was raised in New Hampshire (outside of Boston) and I was born and raised in a small town called Lancaster, PA (outside of Philly)… we have opposing teams this year (… even though technically NOW I live in New England… but whatever!).
Now, truly, I watch the Superbowl for a few things: 1) Watching whoever sings the anthem. 2) The commercials. 3) The halftime show (Helloooooo Justin Timberlake) And 4) The food. BRING ON ALL THE DELICIOUS SNACKS!
Because I love a good themed party, I try to keep our food and drink on point–so this year, I have two recipes I’m featuring, outside of the traditional chips, dip, and wings. Our menu tonight is PHILLY CHEESESTEAK ROLL-UPS and BOSTON CREAM PIE BITES!
Philly Cheesesteak Roll-Ups
Ingredients
- 9 oz 2 portions thinly sliced frozen sandwich steaks
- 1 cup chopped red and green bell peppers
- 8 oz can Pillsbury™ refrigerated Crescent Dough
- 1/2 cup chive & onion cream cheese spread
- Alfredo pasta sauce heated, for dipping
Instructions
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Heat oven to 375°F. Line a large cookie sheet with cooking parchment paper.
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In 10-inch non-stick skillet, cook sandwich steaks as directed on package until browned and cooked through. Place on paper towel; chop. In 8-inch non-stick skillet over medium heat; cook peppers, stirring occasionally until tender.
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Unroll crescent dough onto work surface; press into 12×8-inch rectangle. Spread 1/2 cup chive & onion cream cheese spread evenly over crescent dough. Top with cooked steaks and bell peppers
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Starting at one long end, roll dough up tightly. Pinch at seam to seal. Cut roll into 12 (1-inch) slices.
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Place slices 2 inches apart on cookie sheet. Bake 14 to 16 minutes or until golden brown. Let stand 5 minutes before serving. Serve with heated Alfredo pasta sauce.
Boston Creme Pie Bites
Ingredients
- 1 box Betty Crocker™ SuperMoist™ French vanilla cake mix
- 1 cup water
- 1/3 cup butter softened
- 3 eggs
- 1 cup prepared vanilla pudding
- 1 cup semisweet chocolate chips
- 3/4 cup whipping cream
Instructions
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Heat oven to 350°F. Generously grease 48 mini muffin cups with shortening or cooking spray; lightly flour cups.
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In large bowl, stir together cake mix, water, butter and eggs until smooth. Spoon batter evenly into muffin cups.
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Bake 8 to 10 minutes or just until cupcakes spring back when touched lightly in center. Cool completely, at least 15 minutes. Remove from muffin cups to cooling rack.
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Using sharp knife, cut top off of each cupcake. Spoon 1 teaspoon pudding onto center of bottom half of each cupcake. Cover with top halves of cupcakes.
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In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 30 to 60 seconds or until chips are melted and mixture can be stirred smooth. Spoon chocolate mixture on top of each cupcake. Let stand until chocolate is set before serving. Store in refrigerator.
Enjoy and have a fun Superbowl… no matter WHO you’re cheering for!
