Here are two items I am making for Super Bowl Sunday, in case you need a couple of ideas. First up is a Beer-Cheese Dip from Food Network Magazine.
Pulse 1/2 pound cubed extra-sharp white cheddar in a food processor until finely chopped. Add 1/2 teaspoon mustard powder, a pinch each of salt and sugar, and 1/2 cup pilsner beer. Process until smooth. It's as easy as that. Serve with pretzels, crackers, chunks of bread, and veggies like broccoli, cauliflower, celery, cooked potatoes, etc.
The second dish I am making is Bacon-Cheddar Crescent Pinwheels, utilizing Pillsburgy refrigerated Crescent rolls.
Ingredients:
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 tablespoons ranch dressing
¼ cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled
½ cup finely shredded Cheddar cheese (2 oz)
¼ cup chopped green onions (4 medium)
Directions:
Heat oven to 350°F.
If using crescent rolls: Unroll dough; press each into 12x8-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; press each into 12x8-inch rectangle.
Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions.
Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.
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