Pesto Pinwheels: Easy Snack

Ever get a snack attack and want something savory and quick? How about no real work?

Well here you have it. These pesto pinwheels use all no-work no-hassle ingredients. That’s because they’re all prepared!

The beauty of these is you can change up the cheeses and even substitute things like pizza sauce if you have no prepared pesto on hand. Since pizza dough is a common ingredient for many other things, it’s not unusual to have a tube of the refrigerated kind right in your fridge.

How About That Super Bowl?

If you’re having a Super Bowl party with guests or if it’s just the family watching, snacks are always in order. Have you ever run out of tidbits to eat? I know I have so I rely on recipes such as this where I can get them up and out in less than 30 minutes.

I’ve done a lot of entertaining in my day and there’s nothing worse than running out of food. I’ve had guests who’ve been overzealous in their eating so I make sure I’m always prepared with recipes like these pesto pinwheels or even something totally prepared that I keep in my freezer. It’s terribly embarrassing to run out of stuff. It happened to me once when I was not prepared so I make sure I have things on hand,

So even if you’re not hosting a party but you get midnight snack attacks where you want something savory, this really fills the bill. And the leftovers? They reheat very well in the microwave or air fryer.

Pizza Dough

If you don’t happen to have the ready-made stuff on hand, pizza dough is pretty easy to make from scratch.

However, if you have a tube of crescent roll dough, that can stand in nicely. They will, of course, have a different texture but that’s not necessarily a bad thing. They’ll be a lot richer tasting.

The Recipe

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Pesto Pinwheels

For those last-minute snack attacks.

Prep Time5 minutes mins

Cook Time20 minutes mins

Course: Appetizer, Snack

Cuisine: American

Keyword: easy super bowl snacks, pizza dough appetizers, snacks with pesto

Servings: 8

Calories: 239kcal

Author: Judith Hannemann

Ingredients

• 1 tube refrigerated pizza dough
• 1/2 cup pesto
• 1/2 cup grated Parmesan or Romano cheese
• 3/4 cup shredded mozzarella

US Customary - Metric

Instructions

• Preheat oven to 400F/200C. Lightly spray a 8 or 8-inch square pan with non-stick spray.
• Roll out pizza dough to a 16 x 8-inch rectangle.
• Spread pesto on top of pizza dough, leaving 1-inch/2.5 cm on one long end plain.
• Sprinkle with the cheeses and roll up from the long end opposite the plain end. Cut into 16 rolls (a serrated knife works best) and place 4 across and 4 down in the prepared pan.
• Bake for 15-20 minutes or until golden brown.

Notes

For EU/UK--don't use larger than a 23 cm square pan. I'm not sure of your standard sizing but I'm basing it on 9-inches square.

Nutrition

Serving: 2rolls | Calories: 239kcal | Carbohydrates: 25g | Protein: 9g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 660mg | Potassium: 16mg | Fiber: 1g | Sugar: 4g | Vitamin A: 438IU | Calcium: 147mg | Iron: 2mg

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It’s Soup Weather

In the winter, my thoughts turn to soup for dinner since it’s a warm bowl of comfort on cold days.

This ham and broccoli cheese soup fills the comfort bill many times over. It combines two of my favorite cream soups–cream of broccoli cheese and cream of ham and potato. Another good thing about this soup is it uses up bits and pieces you may already have on hand already. I used up the last of my New Years ham, the remains of a bag of chopped broccoli and that bit of shredded cheddar I had in the deli drawer.

Have A Souper Super Bowl

As many of us are aware, the Super Bowl is right around the corner and if you’re having a little party you’re thinking of food for that.

In addition to that big crockpot full of chili, why not have a big crockpot full of this soup as well? Even though this ham and broccoli cheese soup isn’t made in the slow cooker, you can use the cooker as a buffet server because of the warm setting. It offers another choice for those who are not fans of chili.

It’s Easy Too

The surprising part of this soup is how quick and easy it is. There’s no “all-day” cooking involved here. From start to finish it should only take about 30 minutes. But don’t let that on to anyone who raves about the great flavor. Let that be your secret!

I always use heavy cream in my cream soups because it tastes wonderful and an old chef friend once told me that heavy cream is a must in a cream soup. That may sound redundant, but I got what he meant. You don’t need much and it’s worth it. Honest!

I like cream soups pretty thick, but if you don’t, omit the thickening.

The Recipe

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Ham and Broccoli Cheese Soup

A soup that's a meal

Prep Time10 minutes mins

Cook Time15 minutes mins

Course: Main, Main Course, Soup

Cuisine: American

Keyword: easy cream soups, main course soups, soups with leftovers

Servings: 4

Calories: 570kcal

Author: Judith Hannemann

Ingredients

• 2 cups diced cooked ham
• 3 tbs chopped onion
• 2 tbs butter
• 1 cup diced red potatoes or yukon gold
• 1 cup chopped broccoli
• 1 cup shredded cheddar cheese white preferred
• 4 cups chicken stock
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp thyme
• 1/2 tsp basil
• 1/2 tsp pepper

Thickening:

• 1/4 cup flour
• 1/2 cup water

US Customary - Metric

Instructions

• Melt butter over medium heat in a large saucepan or stock pot. Add the onion and cook until it's translucent.
• Next add the potatoes, broccoli salt, thyme, basil, pepper and chicken stock. Cover, reduce heat and cook until potatoes are just tender; about 10 minutes.
• Mix the thickening ingredients well so there's no lumps (thinkening is optional) and whisk into the soup. Bring to a boil and cook for 5 minutes to cook the flour.
• Stir in the cream and shredded cheese. Simmer until cheese melts.

Nutrition

Serving: 1serving | Calories: 570kcal | Carbohydrates: 23g | Protein: 26g | Fat: 42g | Saturated Fat: 24g | Cholesterol: 164mg | Sodium: 1929mg | Potassium: 492mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1488IU | Vitamin C: 23mg | Calcium: 260mg | Iron: 2mg

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A collection of the best recipes for the Super Bowl.

Some of the recipes featured in the photo~~

Party Rice Balls

Game Day Wings

Chipolte Ribs

Maple Bacon Shrimp

Guacamole

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.  

Follow The Midnight Baker’s board ☆☆Super Bowl Parties☆☆ on Pinterest.

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Gloriously rich and buttery.  Full of cheese too!  Watch this one disappear quickly.

What can I say about this pull-apart bread?

Well, first of all, it’s EASY, but most of all, it’s delectable!  It’s so full of tasty cheese and savory onion flavor, it’s sure to be a hit whenever you serve it.  It also has a wonderfully buttery flavor that pulls all the other flavors together.

Cheesy Onion Monkey Bread

I served this last week at a dinner I hosted for some friends. They raved about it. There was a little piece left over.  Later on that same night, I was peckish and figured I’d eat it even though it probably wouldn’t be as good as when it was warm. WRONG!  It was just as good!!!

This is the perfect snack for game time too.  Easy as 1-2-3, put it on a plate and watch it go.  Since it’s a finger-type food because you pull off portions, there’s no clean up but the cake pan and the bowl you mixed it up in!

Remember this one for Super Bowl parties!

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Cheesy Onion Monkey Bread

This savory monkey bread is gloriously rich and buttery.  Full of cheese too!  Watch this pull apart bread disappear quickly.

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Course: breads

Cuisine: American

Keyword: bread recipe, monkey bread, pull-aparts

Servings: 6 -8

Calories: 811kcal

Author: Judith Hannemann

Ingredients

• 16 pieces refrigerated biscuit dough i.e. Grands buttermilk biscuits
• 6 tbsp butter melted
• 1/2 cup green onions chopped
• 1 1/2 cups shredded mozzarella cheese
• 1 1/2 cups shredded sharp cheddar cheese

Instructions

• Preheat oven to 350 degrees F. Spray or lightly grease a 10-cup tube or Bundt pan. This isn't necessary for a non-stick pan.
• Separate biscuits. Cut each biscuit into quarters. Place in a large bowl. Add cheeses and onions. Stir to distribute evenly.
• Melt butter and pour over biscuit mixture in bowl. Stir to coat biscuits with the butter.
• Turn into prepared pan, distributing the biscuit mixture evenly. Lightly press biscuits down.
• Bake at 350 degrees F for 30-35 minutes or until biscuits are done and are golden brown.
• Good warm or cold. Serves 6-8

Nutrition

Serving: 2pieces | Calories: 811kcal | Carbohydrates: 30g | Protein: 14g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 82mg | Sodium: 477mg | Potassium: 78mg | Fiber: 1g | Sugar: 1g | Vitamin A: 905IU | Vitamin C: 2mg | Calcium: 354mg | Iron: 1mg

Cheesy Onion Monkey Bread

Cheesy Onion Monkey Bread

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Party Rice Balls

These are as easy as 1-2-3 and can be made ahead of party time.  In fact, they can even be reheated.

Addictive!

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Party Rice Balls

In a word, purely addictive.  The perfect snack for watching football or any time.

Prep Time30 minutes mins

Cook Time10 minutes mins

Total Time40 minutes mins

Course: Appetizers

Cuisine: Italian

Keyword: rice balls

Servings: 24 rice balls

Calories: 69kcal

Author: Judith Hannemann

Ingredients

• 1 cup uncooked white rice
• 3 cups water
• 1 tsp salt
• 2 eggs beaten
• 1 cup Parmesan or Romano cheese
• 1 tbsp fresh minced parsley or 1/2 tbs dehydrated parsley
• 1 cup plain breadcrumbs
• oil for frying

Instructions

• Bring water and 1 tsp. of salt to boil and stir in rice. Reduce heat, cover and cook rice until all water is absorbed. Fluff rice and set aside until it is warm to the touch. You must work with WARM rice, not cold.
• Mix the eggs, cheese and parsley in a small bowl. Add to the warm rice and stir well until all rice is coated with the egg mixture.
• In a separate bowl, add the cup of breadcrumbs. Keeping your hands wet, roll rice mixture into balls the size of a golf ball. Coat with breadcrumbs. Repeat until all the rice mixture is used.
• Heat about 1-inch of oil in a heavy skillet, preferably cast iron. Oil should be about 375 degrees OR when a cube of bread is dropped in the oil, it will brown in 1 minute.
• Add rice balls to hot oil and brown on all sides. This may have to be done in stages--do NOT crowd the pan! Fry maybe 6-8 balls at a time so they have plenty of room to move around in the pan. When brown, remove to a plate covered with a paper towel to drain oil. These may be kept warm in a 200 degree oven until all the rice balls are cooked.
• Makes about 24 rice balls. Serve with marinara sauce and extra cheese.

Nutrition

Serving: 1serving | Calories: 69kcal | Carbohydrates: 10g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 201mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg

Party Rice Balls

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Spinach & Sausage Nibblers (phyllo cup method)

Spinach & Sausage Nibblers (crescent method)

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Game Day Wings

Just in time for Super Bowl parties!

These zippy wings are first marinated in a lemon juice mixture overnight, then baked and glazed to perfection with a horseradish/Russian dressing sauce infused with bacon. Now, what can be better?

Best Wings EVER!!

The amount of horseradish you put in is up to you–if you like it really notched up, then add more, if you prefer less zing, then use less!  I make my sauce relatively “medium,” so my advice is unless you like it piquant, start out with LESS horseradish than I use; you can always add more.  Half of the sauce is used to baste, the other half for dipping.

For extra crunch, you can put the wings under the broiler for a few minutes if you wish.

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Game Day Wings

These zippy wings are first marinated in a lemon juice mixture overnight, then baked and glazed to perfection with a horseradish/Russian dressing sauce infused with bacon.

Prep Time8 hours hrs

Cook Time50 minutes mins

Total Time8 hours hrs 50 minutes mins

Course: Appetizers, Chicken

Cuisine: American

Keyword: chicken wings

Servings: 4

Calories: 1353kcal

Author: Judith Hannemann

Ingredients

• 4 lbs chicken wings disjointed & wing tip removed

MARINADE

• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp ground black pepper

BASTING SAUCE/DIP

• 16 oz Russian dressing
• 1/4 cup white horseradish not the one with beet juice
• 6 strips of bacon cooked crisp and crumbled finely

Instructions

• Mix marinade ingredients in a small bowl.
• Place wings in a 2-gallon (the largest size) zipper-seal bag. Pour marinade over wings, seal bag and invert bag a few times to coat wings. Place in refrigerator overnight.
• Preheat oven to 400 degrees.
• Prepare basting sauce by mixing all ingredients together in a medium bowl. Reserve 1/2 of this sauce for dipping.
• Line 2 large baking sheets (such as jelly roll pans) with foil. Place a rack on the baking sheet and arrange wings in a single layer on rack. If you have a Misto, you can spray lightly with oil at this time if you wish.
• Bake wings for 45-50 minutes or until almost done and just beginning to brown. Baste wings well with the basting sauce. Return to oven for an additional 10-15 minutes, or until nicely browned and glaze is caramelized. If you wish additional browning, place under the broiler for about 5 minutes.
• Serve with reserved sauce and some arugula and scallions.

Nutrition

Serving: 1serving | Calories: 1353kcal | Carbohydrates: 20g | Protein: 51g | Fat: 119g | Saturated Fat: 25g | Cholesterol: 240mg | Sodium: 1731mg | Potassium: 631mg | Fiber: 2g | Sugar: 19g | Vitamin A: 599IU | Vitamin C: 11mg | Calcium: 57mg | Iron: 4mg

Game Day Wings

 

Game Day Wings

 

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Twisted Tater Tot Casserole

 

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Twisted Tater Tot Casserole

Not your ordinary Tater Tot Casserole!

Prep Time20 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 10 minutes mins

Course: beef, Comfort Foods

Cuisine: American

Keyword: beef, casserole recipe, tater tots

Servings: 4 -6

Calories: 602kcal

Author: Judith Hannemann

Ingredients

• 1 lb very lean ground beef at least 85% lean
• 1 can cream of mushroom soup low-fat preferred, but not necessary
• 2 cups shredded sharp cheddar cheese
• 1/4 cup diced red bell pepper
• 1/4 cup diced green bell pepper
• 6 strips cooked bacon crumbled
• 1/2 cup french fried onions such as French's
• 2 cups potato "crowns" or regular tater tots

Instructions

• Preheat oven to 350 degrees.
• Press
• ground beef into a 11 x 7-inch deep baking dish. Spread the potato
• crowns evenly on top of the ground beef. Pour the soup over the potato
• crowns. Sprinkle the diced bell peppers, bacon and french fried onions
• on top of the soup. Distribute one cup of the cheese on top.
• Bake
• at 350 degrees. Bake for 20 minutes. Remove from oven and stir the
• casserole, breaking meat into chunks. Add the rest of the cheese and
• cook for an additional 20-30 minutes.

Nutrition

Serving: 1serving | Calories: 602kcal | Carbohydrates: 21g | Protein: 44g | Fat: 37g | Saturated Fat: 18g | Cholesterol: 141mg | Sodium: 966mg | Potassium: 714mg | Fiber: 2g | Sugar: 1g | Vitamin A: 892IU | Vitamin C: 24mg | Calcium: 426mg | Iron: 4mg

Twisted Tater Tot Casserole

 

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Easy Cheesy Pizza Casserole

 

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Easy Cheesy Pizza Casserole

 Surprise them with this easy and delicious pizza casserole.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: beef, Comfort Foods, Everyday Meals, Pork

Cuisine: American

Keyword: Blue Cheese, pizza casserole, pizza recipes

Servings: 4 -6

Calories: 959kcal

Author: Judith Hannemann

Ingredients

• 1 lb ground beef*
• 1/2 cup ricotta
• pinch of oregano
• pinch of basil
• 1 tbsp grated Parmesan cheese
• – 26 oz jar of pasta sauce -or-: 1 can of pizza sauce**
• 1/8 – 1/2 tsp crushed red pepper flakes
• Pepperoni slices I used 1/2 of a package of Hormel brand
• 2 cups shredded mozzarella
• 1/2 cup shredded aged Provolone
• Herbed Parmesan Drop Biscuits
• Additional Parmesan cheese for topping
• Herbed Parmesan Drop Biscuits:
• 2 1/4 cup baking mix like Bisquick or Jiffy
• 1/4 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 2/3 cup milk

Instructions

• Brown ground beef in skillet; drain fat. Mix in pasta or pizza sauce and pepper flakes; set aside. Mix ricotta cheese with the herbs and Parmesan in a separate bowl; set aside.
• Mix the dry ingredients for the biscuits. Add milk and stir until combined.
• Preheat oven to 375 degrees. Spray a 13 x 9 pan with non-stick spray. Drop biscuit dough by teaspoons in the bottom of pan, spacing evenly. It’s OK if there is space between the dough–it will expand as it’s cooked. Top with ground beef mixture and dot with the ricotta cheese mixture. Bake at 375 for about 20 min or until biscuits are puffed and beginning to get golden brown.
• Top with mozzarella and provolone cheeses and distribute pepperoni slices evenly over top, increase oven temperature to 425 degrees. Return to oven and bake until cheeses are melted and beginning to bubble. This should take about 10 minutes.
• Remove from oven and let stand 5 minutes before slicing and serving. May be topped with the additional Parmesan cheese.
• Serves about 6 (hearty servings)
• *equal amount of bulk Italian sausage may be substituted
• **home made sauce may be substituted

Nutrition

Serving: 1serving | Calories: 959kcal | Carbohydrates: 58g | Protein: 52g | Fat: 58g | Saturated Fat: 26g | Cholesterol: 164mg | Sodium: 2557mg | Potassium: 1177mg | Fiber: 4g | Sugar: 19g | Vitamin A: 1578IU | Vitamin C: 13mg | Calcium: 773mg | Iron: 7mg

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