Get Ready.......Super Bowl Snacks II

Well, there it is. It's going to be the Packers and the Steelers in Super Bowl XLV.  And here are my last two football-watching snacks; both are scrumptious, but entirely different. One is an old favorite and the other I found in Donna Hay Magazine. You'll like them both. 

Bacon pinwheels have been around forever. There are recipes using packaged croissant dough, pie pastry or puff pastry dough. Cheddar cheese, Parmesan cheese, no cheese. Scallions or parsley or both. In fact, the only constant is bacon. I've made them all ways but if you want to make them dressy, I've found the puff pastry/bacon only version makes the prettiest presentation. 

Here's the basic recipe...it really adapts well to either puff  pastry or croissant dough. And you can stuff them with whatever takes your fancy. In these, I used bacon, scallions, 2 cheeses and croissant dough. You can even use lo-cal versions of some of the ingredients. This is such perfect football food and a snap to make. Is there anyone who doesn't love bacon? Hello out there? Anyone at all?
I didn't think so.

Bacon Pinwheels

Ingredients:

1 package of crescent roll dough 

6 ounces cream cheese, room temperature 

5 green onions, chopped 

1 cup grated cheddar cheese, room temperature

8 slices of bacon, cooked and chopped

Method:

Preheat oven to 375 F.
Unroll the crescent rolls and seal all the edges. Flatten slightly with a rolling pin.

Mix the cream cheese, cheddar cheese and onions and spread evenly over the dough. Sprinkle with the chopped bacon. Roll up like a jelly roll and refrigerate at least 1/2 an hour. Makes it easier to slice.

Slice in 1/4 inch slices, put on a parchment-lined baking sheet and bake  12-15 minutes or until well browned.

Last but not least is a rather unusual football snack, but the group I made them for last year really liked them. Of course, they take a bit longer than some recipes because you have to cook and cool the polenta first. Do it the day before so you don't have to think about it; the rest is super simple. If you have time, make a garlic aioli...it's marvelous with these polenta sticks. I use a recipe I found in Gourmet magazine ages ago. (Which I didn't make for this photo. This is sour cream, not nearly as good.)
These crunch so nicely when you bite into them and the herbs are wonderful. You can't beat Donna Hay for recipes. Smartest thing I ever did was take a subscription.  It's worth every penny.

Enjoy the Super Bowl!



Herbed Polenta Chips
Donna Hay Magazine, Issue 51

Ingredients:

For the polenta:

3 1/2 cups chicken stock

1 cup instant polenta

1 ounce butter, chopped

1/4 cup finely grated Parmesan

Kosher salt and freshly ground black pepper

For the chips:

1 tablespoon chopped rosemary leaves

1 tablespoon thyme leaves

1 tablespoon oregano leaves

olive oil

Method:

To make the polenta:

Place the stock in a saucepan and bring to a boil. While whisking, slowly add the polenta. Whisk until thickened, about 2-3 minutes. Remove from heat, add the butter, Parmesan and salt and pepper to taste.

Spoon into a lightly greased baking pan and spread until aboutn 3/4 of an inch thick. Refrigerate until set.

Preheat oven to 425 F. Cut the polenta  into fingers and brush with the olive oil. Mix the herbs and roll the fingers in them. Place on a lightly greased baking sheet and bake 20-25 minutes or until golden brown.

Serve with garlic aioli (recipe follows), sour cream or mayonnaise.

Garlic Aioli
Gourmet Magazine, February 2007

Ingredients:
2 medium heads garlic, left whole
1 tablespoon olive oil
1 1/2 cups mayonnaise
2 teaspoons apple-cider vinegar
1/2 teaspoon black pepper
1/4 teaspoon salt
3 tablespoons chopped fresh chives


Method:
Put oven rack in middle position and preheat oven to 400°F. 
Cut off and discard tops of garlic heads to expose cloves, then brush each head with 1/2 tablespoon oil. Wrap heads together in foil and bake until tender, about 45 minutes. Cool to warm. 
Squeeze garlic from skins into a food processor and purée with mayonnaise, vinegar, pepper, and salt. Transfer aioli to a bowl and stir in chives.