Heading to a Super Bowl party this Sunday? Or are you hosting one. Most likely, finger food will be on the menu. Go-Tos for the occasion are pizza, sliders, nachos and other types of snacks.
These dishes are super easy to make and you can get your kids involved. We curated three of the best recipes around for these three top most-served dishes:
New York-Style Pizza
(adapted from allrecipes.com)
1 lb pizza dough (store-bought or homemade)
1 can tomato sauce
1 lb mozzarella cheese, shredded
1/2 cup Parmigiano-Reggiano cheese, grated
1/4 cup fresh basil, chopped
1 tbsp dried oregano
Preheat oven to 475°F. Flatten dough on a lightly floured surface. Roll out into a 12-inch circle and place on baking sheet. Spread tomato sauce evenly over dough. Sprinkle with cheese, basil and oregano. Bake for 12 to 15 minutes, or until bottom of crust is golden brown and cheese is bubbly. Let cool. Slice and eat!
- Spicy-food fans, drizzle sriracha hot sauce over the toppings for an extra kick.
- Breakfast lovers, crack a whole egg on top before baking for a gooey golden treat.
- For a perfectly crispy crust, cook your pie on a preheated pizza stone.
- 1 package slider buns
- 8 eggs
- 1/4 c. milk
- 2 tbsp. sliced chives
- kosher salt
- Freshly ground black pepper
- 10 slices bacon, cooked and crumbled
- 4 c. shredded cheddar cheese, divided
- 3 tbsp. butter, divided
- 1 tsp. maple syrup
- Preheat oven to 350. Slice slider buns in half lengthwise.
- On the bottom layer of the slider buns, sprinkle 2 cups of the cheddar cheese.
- In a large bowl, beat eggs with milk and chives. Season with salt and pepper.
- In a large skillet, heat 1 tbsp butter. Cook eggs to desired consistency.
- Top bottom layer of sliders with eggs and crumbled bacon. Top with remaining cheese. Place the slider tops on top.
- In a small bowl mix the butter with the maple syrup. Brush on top of sliders. Bake for 10-15 minutes, or until cheese is melted and slider tops are golden. Serve.
- 12 ounces ground chuck
- 1/2 cup chopped yellow onion (from 1 small onion)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 9 ounces corn tortilla chips
- 1 (15 oz.) can pinto beans, drained and rinsed
- 12 ounces pre-shredded Mexican 4-cheese blend (about 3 cups)
- 1/2 cup minced red onion (about 1 small onion)
- 1/4 cup pickled jalapeño slices
- 1 medium-size ripe avocado, diced
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1 cup jarred salsa
- 1 lime, cut into wedges
Preheat oven to 400°F. Place ground chuck and onion in a large nonstick skillet over medium. Sprinkle with cumin, chili powder, salt, and pepper. Cook, stirring often, until meat crumbles and is no longer pink and onions are softened, about 8 minutes. Transfer mixture to a plate lined with paper towels to drain.
Line a large rimmed baking sheet with aluminum foil. Spread chips across pan in a single layer with as little overlap as possible. Top chips evenly with meat mixture, beans, and cheese.
Bake in preheated oven until cheese melts and just begins to brown in places, about 8 minutes. Remove chips from oven, and top with onion, jalapeño, avocado, sour cream, and cilantro. Serve with salsa and lime wedges.