More Super Bowl Snacks-Italian Style

Tomorrow is Super Bowl Day. I’m not a big football fan, but I do like watching the Super Bowl. My favorite part of watching the Super Bowl is the cool new commercials they show. I also like making some treats to eat during the Super Bowl. I’ve already posted some cool recipes for some great Super Bowl snacks. But, I thought I would post a few more Super Bowl snacks.

Pizza Pretzels


1 tablespoon Extra Virgin Olive Oil
1-tablespoon cornmeal
1 tablespoon All Purpose Flour
1 can refrigerated pizza crust
28 slices pepperoni
8 pieces mozzarella string cheese
4 teaspoons Parmesan cheese
1 cup tomato pasta sauce, heated

Heat oven to 425°F.
Brush large cookie sheet with 1/2 tablespoon of the olive oil.
Sprinkle cookie sheet with cornmeal.
Sprinkle flour over work surface.
On the floured surface, unroll pizza crust dough. Starting at the center of the dough, press dough into 16×10-inch rectangle.
With pizza cutter or knife, cut dough lengthwise into 4 (2 1/2-inch-wide) strips.
Evenly place seven pepperoni slices on each dough strip, leaving 1/2 inch on each end uncovered.
Cut each string cheese in half lengthwise.
Place 4 cheese halves on pepperoni on each dough strip, overlapping ends to fit.
Bring up sides of each dough strip over pepperoni and cheese, and tightly pinch together, stretching dough as necessary to fully enclose cheese and pepperoni; pinch ends to seal.
Lightly roll and shape into 16-inch logs.
To make pretzel shape, form each log into U-shape, then cross the ends and fold dough over so ends rest on bottom of U-shape.
Arrange pretzels on cookie sheet.
Brush pretzels with remaining 1/2-tablespoon oil; sprinkle with Parmesan cheese.
Bake 13 to 17 minutes or until pretzels are golden brown.
Serve warm with pasta sauce for dipping.

Spinach, Prosciutto and Roasted Pepper Calzone


2 cans(8 oz each)refrigerated crescent dinner rolls
1 box(9 oz)frozen spinach, thawed, squeezed to drain
8 oz provolone cheese thinly sliced
2 large red bell peppers, roasted and quartered
4 oz prosciutto thinly sliced
2 tablespoons refrigerated basil pesto
1 egg yolk
1-tablespoon water

Preheat oven to 350°F.
Grease large cookie sheet.
Unroll both cans of dough into 2 long rectangles.
Place the dough rectangles with long sides together on cookie sheet to form a 15×10-inch rectangle.
Press edges and perforations to seal.
Place the spinach lengthways in 4-inch-wide strip down center of dough to within 1/2 inch of each end.
Top with half of the cheese, the roasted peppers and prosciutto.
Spread the pesto over prosciutto.
Cover with remaining cheese.
Bring long sides of dough up over filling, overlapping 1 inch and press edges and ends to seal.
Beat egg yolk and water until well blended in small bowl.
Brush egg yolk mixture over top of dough.
Bake 25 to 35 minutes until golden brown.
Cut into crosswise slices. Serve Warm.

Ham Florentine Mini Cups

Ham Florentine Mini-Cups

This recipe only takes a few minutes to throw together and makes a great super bowl snack.  The original recipe is from Pillsbury Crescent recipe creations. I only made a few slight changes to their original recipe.


1 box (9 oz) frozen spinach thawed and squeezed to drain
1/3-cup garlic and herbs spreadable cheese
1/4 cup shredded mozzarella cheese
1/4 cup shredded 5-cheese or 6-cheese Italian cheese blend
3 tablespoons grated Romano cheese
2 tablespoons onion finely chopped
1/4-teaspoon garlic powder
Salt and pepper to taste
1 can (8 oz)refrigerated crescent dinner rolls
24 slices of thin Prosciutto or smoked ham
Parmesan cheese

Preheat oven to 375 degrees F.
In medium bowl, mix all ingredients except rolls, ham and Parmesan cheese until well blended and set aside.
Unroll crescent rolls dough and separate into four rectangles. Firmly press perforations to seal.
Cut each rectangle into 6 (2-inch) squares.
Press one square into the bottom of each muffin cup bottom and push it up against the side.
Pat each ham slice dry with paper towel.
Place one Prosciutto slice ham slice over dough in each cup (edges of ham will be higher than side of cup.)
Spoon rounded 1-teaspoon spinach mixture onto ham in center of each cup.
Bake 14 to 18 minutes or until crust is golden brown and filling is hot.
To prevent browning of ham, cover with foil after 5 minutes to prevent browning.Cool in pan 1 minute then remove from pan; let stand 3 minutes before serving.
Finish with Parmesan cheese. Serve warm.
To make the mini cups use an un-greased 24 count muffin pan.

Calzone Pinwheels


1/2-cup ricotta cheese
1 teaspoon Italian seasoning
1/4-teaspoon salt
1/2 cup mozzarella cheese shredded
1/2 cup pepperoni diced
1/4 cup grated Parmesan cheese
1/4 cup fresh mushrooms chopped
1/4 cup green pepper finely chopped
2 tablespoons onion finely chopped
1 package(8 ounces)refrigerated crescent rolls
1 jar(14 ounces) pizza sauce, warmed

Combine the ricotta, Italian seasoning and salt in a small bowl.
Stir in the mozzarella cheese, pepperoni, Parmesan cheese, mushrooms, green pepper and onion.
Separate crescent dough into four rectangles and seal perforations.
Spread cheese mixture over each rectangle to within 1/4 in. of edges.
Roll up jelly roll style, starting with a short side and pinch seams to seal.
Cut each into four slices.
Place cut side down on greased baking sheets.
Bake at 375° for 10-15 minutes or until golden brown.
Serve warm with pizza sauce.

Pizza Crescents

Pizza Joe Crescent Sandwiches


½ lb ground beef, cooked, drained
½ cup chopped pepperoni
1/3-cup pizza sauce
2 cans(8 oz each)refrigerated crescent dinner rolls
1 cup shredded mozzarella cheese

Preheat oven to 375°F.
Mix beef, pepperoni and pizza sauce In a 10-inch skillet.
Heat to boiling over medium-high heat, stirring occasionally.
Separate or cut each can of dough into 4 rectangles and press perforations to seal.
Spoon meat mixture in center of each rectangle.
Sprinkle each rectangle with 1 tablespoon of cheese.
Fold dough over filling and press edges with a fork to seal.
Sprinkle with remaining cheese.
Bake on an un-greased cookie sheet for 18 to 20 minutes.
Serve hot.

Italian Antipasto Squares

Italian Antipasto Squares

2 Cans (8 oz) refrigerated crescent dinner rolls
4 oz thinly sliced salami
4 oz thinly sliced Swiss cheese
4 oz thinly sliced pepperoni
4 oz thinly sliced American cheese
4 oz thinly sliced capocollo (cured Italian ham) or cooked ham
4 oz thinly sliced provolone cheese
2 eggs
½ teaspoon garlic powder
½ teaspoon pepper
1 jar (12 oz) sliced roasted red bell peppers, drained
1 can (2 1/4 oz) sliced ripe olives, drained
1 egg yolk, beaten

Heat oven to 350°F. L
Lightly butter a 13×9-inch pan or spray with cooking spray.
Unroll 1 can of dough into 1 large rectangle and place in pan.
Press in bottom and 3/4 inch up sides of pan to form crust, firmly pressing perforations to seal.
Layer all meats and cheeses in order listed over dough.
In small bowl, beat 2 eggs, the garlic powder and pepper with wire whisk until well blended.
Pour over meat and cheese layers.
Layer roasted peppers and olives over top.
Unroll second can of dough into 1 large rectangle and press into 13×9-inch rectangle, firmly pressing perforations to seal.
Place over top of layered ingredients.
Pinch edges to seal. Brush beaten egg yolk over dough.
Cover with foil and Bake for 30 minutes.
Remove foil and bake 15 to 20 minutes longer or until golden brown.
Cool 15 minutes before serving.
Cut into 6 rows by 4 rows. Serve warm.

I hope you enjoy these Super Bowl Snacks.

Con Tanto Amore



4 thoughts on “More Super Bowl Snacks-Italian Style

  1. Wow! Great snack ideas! I always keep refrigerated crescent dinner rolls in the fridge. Can’t wait to try some of these recipes!

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