Super Bowl Finger Foods
Here are 6 delicious finger foods to make for the big game this weekend.
All these fan-friendly foods can be eaten just like you would popcorn—right out of a big old bowl. No plates, no forks, less clean up, and more fun. May your favorite team win!
We’ve all had pigs-in-a-blanket, well my version is Cows-in-the Grass, string cheese topped with either sprouts, spinach or chives wrapped around refrigerator crescent rolls.
A warm and melty, satisfying Super Bowl snack. You can sprinkle on powdered spices such as Cajun dry rub or garlic powder before rolling your cow in the grass if you like.
Makes 8 Servings
1 eight-ounce package refrigerator crescent rolls
1/4 cup frozen chopped spinach, thawed
Fresh alfalfa sprouts
2 tablespoons chopped fresh chives
4 one-ounce sticks of string cheese
1. Preheat the oven to 375 degrees.
2. Unroll the dough and separate into 8 triangles. Spread a combination of spinach, sprouts, and chives over each dough triangle, or use each “grass” filling separately. Cut the string cheese in half, place a cheese section at the wide end of each dough triangle, and roll. Transfer to an ungreased baking sheet and bake until golden, about 12 minutes.
3. Allow to cool slightly before serving.
Makes 4 Servings
4 hot dogs, cut into 1/2 inch slices
2 tablespoons either ketchup, mustard, or mayonnaise, or a combination
1 11/2 ounce bag potato chips, crushed
1. Preheat the oven to 350 degrees.
2. In a bowl, toss the hot dogs with the condiment of your choice until completely coated. Pour the potato chip crumbs onto a plate and roll the coated hot dog slices in the crumbs until well coated. Put the coated hot dogs slices on a baking sheet and bake for 10 minutes until golden.
3. Serve with toothpicks.
Popcorn shrimp are usually batter-coated, tiny fried morsels. This version is made with large shrimp and actual popcorn, baked, not fried, until crisp and golden. A great way to use left over popcorn!
Makes 6 Servings
4 cups popped unsalted popcorn
3 tablespoons milk
1 large egg
2 tablespoons all-purpose flour
2 tablespoons cornflake crumbs
1/2 teaspoon salt
1 teaspoon baking powder
1 pound pre-cooked medium shrimp (61-70 per pound), peeled and tails left on
1. Preheat the oven to 450 degrees. Lightly grease a large non-stick baking sheet and set aside.
2. Put the popcorn into a sturdy plastic bag and crush it with a rolling pin or heavy skillet. Transfer to a bowl.
3. In another bowl, whisk together the milk, egg, flour, cornflake crumbs, salt, and baking powder until well combined.
4. Dip the shrimp, holding it by the tail, into the batter, shaking off any excess. Roll in the crushed popcorn and place on the baking sheet. Repeat until all the shrimp are coated, spacing them evenly in 1 layer on the sheet.
5. Bake until the batter is golden brown, about 10 minutes. Serve warm in a large popcorn bowl.