This post is sponsored by BabbleBoxx.com on behalf of RAGÚ®
While I am definitely less football and more there is a JT concert in the middle of this sporting event type of gal. I’m also all about snacking and getting together with friends and family. And isn’t that exactly what football Sundays are all about? Besides, as a Philly girl, I couldn’t resist jumping on this EAGLES train! Which got me thinking that my East coast heart needs to have everyone over for the big game and serve up some Philly inspired Sunday football apps for the win! Here are my best appetizers for the Big Game!
One thing I truly miss from Philly is the love for dipping things into melty, gooey Cheddar cheese. In Philly we dip and top cheese on everything, from pretzels to fries and I even know someone who dips their pizza in it. That might be me…
In Southern California if you order cheese fries, they’ll look at you funny and then give you fries topped with mozzarella. Not. The. Same.
So when I saw the RAGÚ® Double Cheddar Sauce , I knew it would be the perfect dipper for my apps. Of course, this smooth combo of Cheddar, Parmesan and Romano cheeses makes the best mac and cheese, but it’s just as mind blowing as a dip for my mini hot dogs.
Have you noticed that everyone loves mini everything? These mini hot dogs are always a hit. Plus, I use the already made dough, and pre-cooked dogs so the only work is really putting the two together.
Mini Hot Dogs with Spicy RAGÚ® Double Cheddar Dip
This will yield 25 mini hot dogs. I like to portion at least 5 per person. Typically, I use three cans and about 60 mini dogs for larger crowds.
- Open your crescent dinner rolls can and unroll the dough. Ignoring the perforated marks, make small rectangles out of the dough. See the photo above.
- Roll each hot dog, and place on a cooking sheet. Don’t forget to spray your cooking sheet so the rolls won’t stick.
- Follow the directions on the crescent rolls for cooking. Typically, the rolls with the mini hot dogs take the same time to cook.
- Pour your RAGÚ® Cheddar Sauce into a microwave safe dish. Microwave on medium for 2-3 minutes until the cheese is warm.
- Add a few drops of hot sauce or one to two teaspoons if you like it spicy. Mix the hot sauce into the warm cheese and serve with the hot dogs.
These mini hot dog dippers are everyone’s favorite and they’re easy to take with you if you’re watching the game elsewhere!
Next, I wanted to make something delicious and vegetarian friendly. Since it’s January, I feel like everyone I know is trying their best to eat healthy, so I wanted to make sure everyone could still indulge in some guilt-free apps for the big game.
RAGÚ® Old World Style Traditional Sauce helped me transform these portobello mushrooms into mini pizza delights. The RAGÚ® sauce is smooth, flavorful and actually contains two servings of vegetables in every 1/2 a cup.
Portobello Mushroom Pizzas
*recipe makes 6
6 portobello mushrooms.
1/2 white onion diced
1 garlic clove, chopped
1 cup of spinach
1/2 cup of RAGÚ® sauce
1/2 cup of shredded mozzarella cheese
1/4 teaspoon of grated parmesan cheese
1/4 teaspoon of bread crumbs
- Clean your mushrooms by gently wiping with a wet cloth and then remove gills with a spoon.
- Heat olive oil in a pan and add onions. Cook until onions are translucent. Then add garlic and spinach and cook until the spinach is wilted.
- Preheat your oven to 375 degrees
- Scoop the spinach and onion mixture on to the mushrooms, and top with RAGÚ® sauce.
- Sprinkle with mozzarella cheese and place in the oven. Cook for 10-15 minutes until the cheese is thoroughly melted.
- Take out the mushroom pizzas and place on a drip tray.
- Meanwhile add the grated parmesan and bread crumbs to the pan you previously used, and heat for a few seconds. Scoop and sprinkle on top of the pizzas. Feel free to also add red pepper flakes for some spice!
As always, please share with me if you make these appetizers and don’t forget to tag me on social!
Hope everyone has a great time this Sunday!