Superbowl 2015- Grape Jelly Meatballs, Hot Ham & Cheese Party Rolls and Cheeseburger Pockets

My goal for food on Super Bowl Sunday is always the same- cook early, clean the kitchen, have a late lunch and then people can help themselves for dinner and snacks during the game.    We were supposed to have company, but they stayed home at the last minute due to illness, so we have lots of leftovers to enjoy.

First up, Grape Jelly Meatballs.   I am in my 40s and had never had these before.  Buns In My Oven shared them via Facebook, and hers just looked so good, I had to add them to the menu.   I used homemade Concord Grape Jelly that I made back in October.    It really doesn't get much easier than this one.   3 ingredients and the crockpot and a few hours.     Thank you Karly!

Next, there was Kevin and Amanda's Hot Ham and Cheese Party Rolls.  There are lots of variations of the Hawaiian Ham sandwiches using the King's rolls, but I liked these because I had a tube of pizza dough to use up.    I used 3 kinds of meats because not all of us like ham, and omitted the poppyseeds for the same reason.     They aren't as pretty as the ones on the site, I wish I'd brushed the glaze on the edges of the rolls as it seemed to sink through rather than ooze over the edge.  Next time!  Thank you Kevin and Amanda- go check out their site for the amazing photos.

The last new recipe from yesterday was Cheeseburger Pockets from Taste of Home.   I've made lots of cheeseburger pies this year, and I think next time I'd use one of those fillings to amp up the taste on these.   As written they are simple and good, but could use some oomph, some steak seasoning or whatever you like to put in your burger mix.   Next time I'd add ketchup and mustard either to the mixture, or as a glaze on the outside of the pockets.   I am not a fan of American Cheese, so I used shredded cheddar.    You could also brush the outside with egg wash and sprinkle on some sesame seeds.      Thank you Pat for sharing the recipe!

 * Exported from MasterCook *

                          Grape Jelly Meatballs

26oz            bite size  frozen meatballs
  12            ounces  Heinz chili sauce
  1 1/2           cups  grape jelly (I used homemade)

Combine chili sauce and grape jelly in the slow cooker.   Stir in the meatballs and cover.   Cook on low for 4 hours.  


* Exported from MasterCook *

                       Hot Ham & Cheese Party Rolls

  1                can  Pillsbury™ refrigerated Classic Pizza Crust
     1/4            lb black forest ham (thinly sliced -- but not shaved)
1/4 lb cracked black pepper salami
1/4lb sliced pepperoni
 2 to 3 cups shredded mozzarella cheese
  1     stick butter -- (8 tablespoons)
  2        tablespoons  brown sugar
  1         tablespoon  Worcestershire sauce
  1         tablespoon  Dijon mustard

Heat the oven to 350, and spray a 13x9 pan with cooking spray.

Open pizza dough and press lightly into a 13x8 rectangle.   Lay out meats, covering about 1/3 of the dough with each.    Top with the shredded mozzarella.   (I didn't measure this exactly, I'm guessing I had about 3 cups left in the package).   

Roll up jelly roll style, from the long edge.   Pinch the seam closed, flip over and cut into 12 slices.   I cut mine in half, then in halves again, then each piece into 3.    Place them into the 13x9.

Whisk together butter, brown sugar, Worcestershire and mustard over medium heat.  Pour over the rolls.    Bake for 25 to 30 minutes until golden and delicious, or cover and refrigerate to bake later.


* Exported from MasterCook *

                           Cheeseburger Pockets

     1/2         pound  ground beef
2t minced dried onion
     1/2      teaspoon  salt
     1/8      teaspoon  pepper
1 tube Grands Biscuits
1 to 2 cups shredded sharp cheddar cheese

Heat oven to 400°.  Cook ground beef, minced dried onion, salt and pepper in a large skillet on medium until it is no longer pink.   Drain and cool.

Separate the 8 biscuits.   Roll out to 5" circles.   Top with ground beef and shredded cheese.  Fold over and crimp edges with your finger or a fork to seal.    Poke holes in top with a fork.

Spray baking sheet with nonstick spray.   Place on sheet.   Bake 10 to 12 mins or until golden brown.



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