Kyle’s Kitchen
How about more Super Bowl food this week? We all deserve some decadent food after this past week.
Pizza Pinwheels
1 can refrigerated crescents or pizza dough 1/2 cup pizza sauce or marinara, more as needed 1 cup shredded mozzarella cheese, more as needed Optional toppings: pepperoni, bell peppers, olives, onions, mushrooms For dipping: extra marinara or ranch Preheat oven to 350. Line a large baking sheet with foil and spray lightly with cooking spray. Lightly flour a large wooden cutting board. Roll out dough onto the floured surface, pressing seams together as you go.
Spread pizza sauce evenly over the dough, to the edges. Top with shredded mozzarella and your choice of pizza toppings.
Roll pizza width-wise (the longest side) and seal the edges. Slice into 1-inch pieces with a sharp serrated knife. Place pinwheels on the prepared cookie sheet, about two inches apart.
Bake for about 10-12 minutes, or until the tops are golden brown and the middles are cooked through.
Allow to cool for a couple of minutes, then serve with marinara or ranch for dipping.
—kwc— Here’s a variation on regular Rotel cheese dip.
Chicken Queso Dip 2 tbsp olive oil 1/2 cup diced green pepper 1/4 cup diced onion 1 cup finely chopped cooked chicken 1 (1 oz) packet fajita seasoning (4 tbsp) 1 pound Velveeta cheese, cubed 1 (10 oz) can diced tomatoes with green chilies, undrained Heat the oil in a skillet on the stove top. Add the diced peppers and onions and cook until tender.
Stir in the chicken and fajita seasoning. Set aside.
In a large sauce pan, combine the cubed Velveeta and can of tomatoes. Heat and stir on medium heat until creamy.
Stir in the fajita chicken mixture. Serve warm with chips, crackers, or fresh vegetables.
—kwc—
Buffalo Chicken Dip 1 cup sour cream 1/2 cup finely crumbled blue cheese (about 2 1/2 ounces) 1/2 cup mild hot sauce, such as Frank's 1/4 cup whole milk Two 8- ounce packages cream cheese, at room temperature 2 cups chopped cooked chicken (from about 1/2 rotisserie chicken) 1 medium carrot, finely chopped (about 1/2 cup), plus carrot sticks, for serving 2 stalks celer y, f inely chopped (about 1/2 cup), plus celery sticks, for serving 1 tbsp finely chopped flatleaf parsley Tortilla chips, for serving Preheat the oven to 375. Combine the sour cream, blue cheese, hot sauce, milk and cream cheese in a food processor and process until smooth. Transfer the mixture to a medium bowl and stir in the chicken.
Scoop the chicken mixture into an 8- inch square baking dish and smooth the top. Bake until the mixture is warmed through and barely beginning to brown at the edges, 25 to 30 minutes. Transfer the dip to a rack and let cool for 5 minutes.
Scatter the carrots and celery over the top, then sprinkle with the parsley. Serve warm with tortilla chips, celery and carrots, for dipping.
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