With kick-off for Super Bowl XLVII hours away, many of us will soon prepare a football feast of appetizers to enjoy during the game. Instead of battling the kitchen as you decide what to prepare, try one of these recipes. Earlier this week, Newscenter 16’s Cindi Clawson headed out to Victorian Pantry, located in Granger, to get some appetizer ideas from owner and Chef Steve Stogdill.
Super Bowl Brat Apple Pickle Puff
4 sheets puff pastry, 6” by 4”
1 Granny apple, thinly sliced
½ Swiss cheese, sliced into thin strips
6 Sautéed Dill pickle spears
1 T. Pepper
2 Large brats, cooked and sliced lengthwise
Place the cooked pickle slices on the middle of the pastry, running the length of the pastry so that each bite of this appetizer contains the flavors of all ingredients, once this has been sliced into coins. Add the Swiss cheese, apple, and pepper. Place the brat on the pastry, on top of these other ingredients. Sprinkle with pepper. Roll the pastry around the ingredients to form a log. Be sure you feel the ingredients reach all the way to each end of the roll. Slice each roll in ¾” sections and place the coins on a parchment paper lined baking sheet. Bake in preheated 350 degree oven for about 12 minutes or until golden brown. Enjoy.
Makes about 20-24 bites.
Here is another appetizer you can easily make.
Super Bowl Pepperoncini Bites
4 Slices Wheat bread
1 Cup Refried beans
¼ lb. Swiss cheese
½ lb. Feta cheese crumbles
2 T. Stone ground mustard (optional)
Cut the crust off of each slice of bread. Use a rolling pin to flatten each slice. Spread each slice with refried beans. Cut the stem end of the Pepperoncini off and stuff the slices of Swiss cheese in each pepper. Roll filling up into the bread slice, rolling bread from corner to corner. Squeeze together. Bake in preheated 350 F. oven, 10 minutes or till lightly golden. Slice each in half for finger portions. Serve with mustard on the side for a condiment that goes very well with this flavor/texture. Enjoy.
Makes around 8 bites.