|Mini Deep Dish Pizzas|
If you are also a fan of the muffin pan mania, I've got good news for you. The second installment of my Super Bowl mini menu exclusively enlists the help of a muffin pan to make these miniature main dishes.
When you think about game day food, pizza and Buffalo wings would both make the Top 5. For pizza, why not make individual pies so that all of your guests can have their own? (UPDATE: check out this even MORE mini pizzas).
And you can't have a football party without hot wings. But they can be a pain (and a mess) to make and eat. How about combining all of the flavors you love about hot wings and bake them together in a deliciously spicy individual pot pie?
P.S. If you are confused why I'm skipping ahead momentarily to "S"...I explained it in my first Super Bowl Post.
Mini Deep Dish Pizzas
Keywords: bake appetizer snack pizza pepperoni mozzarella Super Bowl Italian American
- 16 ounce package store-bought pizza dough (I used Trader Joe's Garlic & Herb)
- 8-12 ounces pizza sauce
- 8 ounces fresh mozzarella, cut into 24 slices
- 1/2 cup freshly grated Parmesan cheese
- pizza toppings of your choice
- Italian seasoning
- Preheat oven to 425 degrees and spray cavities of a muffin pan with cooking spray.
- Remove pizza dough from packaging and allow it to come to room temperature on a floured surface. Using a rolling pin or your hands, roll out into a thin layer. Using either a round cookie cutter, an egg fry ring, or even an empty can, cut rounds out of the dough.
- Using your fingers, stretch the dough without tearing and press into muffin cups.
- Next, assemble pizzas. I like to put a small slice of fresh mozzarella in first to prevent crust from getting soggy. Top with 1-2 tablespoons of pizza sauce, another small slice of mozzarella, and some parmesan cheese. Sprinkle with a little Italian seasoning and add your favorite pizza toppings.
- Bake for 15-20 minutes, or until crust is golden brown and cheese is melty and bubbly.
Buffalo Chicken Pot Pies
Keywords: bake appetizer buffalo wing sauce chicken biscuits Super Bowl American
- 1-2 cans Buttermilk biscuits (You will need enough for 12 biscuits)
- 1.5 cups cooked, shredded chicken
- 8 ounces of cream cheese (I used low fat)
- 1/2 cup ranch dressing or blue cheese dressing
- 1/2 Frank's RedHot Wing Sauce (use the wing sauce, not hot sauce)
- 1/2 cup shredded Mexican cheese blend
- 1/4 cup diced carrots
- 1/4 cup diced celery
- 1 egg (optional)
- 1 tablespoon water (optional)
- Preheat oven according to instructions on biscuit package. Spray cavities of muffin pan with cooking spray.
- Mix together chicken, cream cheese, ranch dressing, wing sauce, shredded cheese and vegetables. Set aside. In a small bowl, lightly beat egg and water to form an egg wash (if using).
- Using a piece of string, cut each biscuit in half so that you have two thin rounds. Flatten rounds and press into muffin pan.
- Evenly divide chicken filling among the muffin cups and top with the remaining 12 biscuit rounds. Try to press the edges together and seal with the bottom portion of dough if possible. Cut two small slits in the top to allow steam to escape.
- Brush the tops of each pot pie with egg wash (this will help them turn a nice golden brown). Bake in the oven for about 20 minutes or until dough is cooked through and golden brown.
Baked Shrimp Rangoon
Keywords: bake cream cheese shrimp rangoon wonton wrappers Super Bowl Chinese
- 1/2 pound fresh shrimp, peeled and deveined
- 1 teaspoon Kosher salt
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- 1 teaspoon fresh ginger, grated
- 1 small red chili, chopped (optional)
- 2 tablespoons minced cilantro
- 2 teaspoons fresh squeezed lime juice
- 8 oz cream cheese, room temperature (I used low fat)
- 1 teaspoon Worcestershire sauce
- 2 tablespoons cilantro, chopped
- 24 wonton wrappers
- olive oil, for brushing
- 1 green onion, thinly sliced (for garnish)
- For the sauce:
- 1/4 cup pepper jelly
- 1 tablespoon creole or grainy mustard
- 2 teaspoons rice wine vinegar
- Pre-heat oven to 375 degrees. Spray cavities of a mini muffin pan with cooking spray.
- Pat shrimp dry, chop into bite sized pieces and season with kosher salt and chile powder.
- Heat olive oil over medium-high heat and saute green onions, chili pepper and garlic until just soft (about a minute). Add the shrimp and cook until pink. (Don't overcook!) Toss with fresh lime juice and cilantro.
- Combine cream cheese, Worcestershire sauce and shrimp mixture in a medium bowl. Set aside.
- Place a wonton wrapper in each mini muffin cavity. (Part of the wrapper will stick out over the edges). Bake for 7-8 minutes, or until edges are just starting to turn a golden brown.
- Remove from oven and spoon shrimp/cream cheese mixture into the cups. Return to the oven and bake another 7-8 minutes. (If you want the edges to brown up, lightly brush with a little olive oil).
- While cups are baking, make the sauce. Whisk together pepper jelly, mustard and vinegar. You can either serve as a dipping sauce, or spoon a little into each cup before garnishing. Garnish each cup with sliced green onions.