Super Bowl Sunday is coming up! Are you excited?? I’m excited. Not just for the game, but for the opportunity for major oinking out on game day! Super Bowl Sunday is almost like an American food holiday, second only to Thanksgiving for excessive eating (and drinking).
We’ve got two appetizer recipes from Pillsbury.com that will help you get your bacon on! Not to mention your carbs… These recipes whip up easily thanks to Pillsbury Breadsticks and Crescent Rolls. Umm, crescent rolls… Oh. Yeah. Wait. What? Sorry, got distracted there for a minute!
The Loaded Potato Pinwheels recipe was the grand-prize winning recipe at the 46th Pillsbury Bake-Off Contest in November. Glori Spriggs of Henderson, LV brought home the iconic $1 million award. Way to go, Glori! Hopefully she thanked Bacon in her acceptance speech.
Note: These recipes call for either pre-cooked bacon or bacon bits, but we know you’ll do ‘em justice and use quality bacon.
Ingredients:
1 can (11 oz.) Pillsbury® refrigerated breadsticks (12 breadsticks)
10 slices packaged precooked bacon (from 2.1-oz. package)
1 egg, beaten
1 slice packaged precooked bacon, finely chopped
1/2 teaspoon chopped fresh parsley, if desired
Steps:
1. Heat oven to 375°F. Unroll dough; separate into 12 strips. Starting at center of ungreased cookie sheet, coil bacon slices with dough strips into a loose spiral, pinching ends together securely as strips are added.
2. Drizzle or brush egg over dough, using all of egg to fill crevices. Sprinkle with chopped bacon and parsley.
3. Bake 20 to 25 minutes or until edges are deep golden brown. Cut into wedges; serve warm.
Ingredients:
1 bag (11.8 oz.) Green Giant® Steamers™ frozen backyard grilled potatoes
1 ¼ cups finely shredded sharp Cheddar cheese (5 oz.)
1/2 cup cooked real bacon bits (from a jar or package)
3 tablespoons milk
1 can Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet or 1 can (8-oz) Pillsbury® refrigerated crescent dinner rolls
1/3 cup sour cream
2 tablespoons finely chopped green onion tops (3 medium)
Steps:
1. Heat oven 350°F. Spray 2 large cookie sheets with Crisco® Original No-Stick Cooking Spray. Microwave frozen potatoes 3 to 4 minutes to thaw. In medium bowl, with fork, mash potatoes leaving some small pieces. Stir in cheese, 1/3 cup of the bacon bits and the milk until well blended.
2. If using crescent dough sheet, unroll dough on cutting board; press into 14×8-inch rectangle. If using crescent rolls, unroll dough on cutting board, press into 14×8-inch rectangle, firmly pressing perforations to seal. Cut into 2 rectangles, 14×4-inches each. Spread half of the potato mixture on one rectangle to within 1/4-inch of long edges. Starting at one long side, tightly roll up dough; pinch seams to seal. Using serrated knife, cut roll into 14 slices. Place slices, cut side up, on cookie sheets. Repeat with remaining dough and filling.
3. Bake 17 to 21 minutes or until golden brown. Immediately, remove from cookie sheets to serving plate. Top each pinwheel with sour cream, remaining bacon bits and the green onions. Serve warm.