Super Bowl Challenged? Try Pizza Roll & Chili!

This is a great combo to add to your Superbowl Menu! Also, go to the archives in this blog for other great football snacks.

Let's first tackle the Pizza Roll. As in many of my recipes, this is more about method than ingredients...you can use any of your favorite fillings. With my Roll I decided to go traditional,(This is Football after all!) but that's not to say that you can't use tomato, goat cheese, & pesto! Chi-Chi POO POO!
Remember that you will be grazing for hours...pre-pre-game, pre-game, game, post game...you get the picture. Most of my recipes for football snacks can be eaten room temp or can be kept warm & served from (you ready?!), the slow cooker!!!

Let's kick off with the Pizza Roll:

Prepare a baking sheet with foil sprayed with Cooking Spray.

1 Tube of Pillsbury Thin Crust Pizza Dough.

1/4 cup of Marinara Sauce

1 Tbls Classico Sundried Tomato Pesto

1 Cup Shredded Mozzarella

2 Tbls Grated Parmesan Cheese

1/4 LB Very Thinly Sliced Wide Diameter Pepperoni (Get this done at the deli counter)

Olive oil for brushing on dough

Preheat oven to 425

Open Dough tube and carefully spread dough out on the baking sheet long way left to right.

Stretch it out a little bit.

Brush dough with Olive Oil.

In a small bowl mix Marinara and Pesto well and spoon all over dough leaving 1/2 border all around. Use the back of the spoon to spread it around.

On the 2/3 nearest you, spread the Cheeses.

Lay the Pepperoni all over reserving about 5 slices for the top.

Starting with the long side nearest you start rolling.

Once you have reached the end put seam side down and tuck under ends so it doesn't ooze during the baking process.

Brush the roll all over with Oil.

Lay the rest of the Pepperoni on the roll as in picture and sprinkle some Parm on top.

Pop in the oven and bake for about 17 minutes or till golden brown.

Let it cool, it will be easier to slice.

Slice and arrange on a platter...they won't last!

You are sure to score a TD with my Fajita Seasoned Chili-SLOW COOKER DISH

1 Package of Turkey Sausage casing removed.

1-2 LB Lean Ground Beef

Salt

Pepper

1 Package of Fajita Seasoning

1 15oz Can of Dark Red Kidney Beans with can liquid

1 15oz Can of Light Kidney Beans with can liquid

1 15oz Can of Canelli Beans with can liquid

4 Tbls of Grated Parmesan Cheese

1 Tsp Dried Oregano

2 Tbls of Tomato Paste

2 Tbls of Minced Garlic

Lets begin the play:

In a hot saute pan brown and break-up the Turkey Sausage. Drain set aside.

Now brown and break-up the Beef. season with Salt and Pepper. Drain.

(No need to salt and pepper sausage it is already seasoned.)

Set cooker on low for 5 hours.

Put all ingredients in cooker and give a good stir, taking care not to smash beans.

To serve leave the Cooker on Warm Setting.

On a tray next to cooker have a ladle with bowls and condiments.

The condiments I serve are:

Hot Sauce

Chopped Onions

Good Quality Shredded Cheddar

Hot Pepper Flakes

Finely Minced Jalapenos

Do your favorites and I promise you will score a Touch down!!!