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Super Bowl Sunday - Party for 12




Source of Recipe


Betty Crocker


Recipe Introduction


"Gather your friends, grab the remote and get ready to watch the big game!

Football games on TV make a great excuse to party! Nosh on nibble foods as you watch the game, and have a blast playing our tabletop football game. Then serve up a delicious pizza dinner ending with carrot cake that's been made to look like your favorite player! Make everything self-serve, and you'll have plenty of time to root for your favorite team."



List of Ingredients




---MENU---

Creamy Pesto Dip
Parmesan Cheese Ball

Quick Caesar Salad for a Crowd
Chicago-Style Deep-Dish Pizza


Brownie Footballs


Recipe



---Creamy Pesto Dip

1/2 cup sour cream
1/2 cup mayonnaise or salad dressing
1/3 cup pesto
2 tablespoons thinly sliced green onions
2 teaspoons lemon juice
Cut-up raw vegetables, if desired


1. Stir together all ingredients except raw vegetbles.
2. Cover and refrigerate at least 2 hours but no longer than 48 hours. Serve with raw vegetables.

---Parmesan Cheese Ball

2/3 cup grated Parmesan cheese
2/3 cup finely chopped nuts
1 small onion, finely chopped (1/4 cup)
1 tablespoon milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 packages (8 ounces each) cream cheese, softened
Coarsely chopped nuts


1. Stir together all ingredients except coarsely chopped nuts until well blended. Shape into ball; roll in coarsely chopped nuts.
2. Wrap cheese ball in plastic wrap and refrigerate at least 8 hours but no longer than 48 hours. Let stand at room temperature 30 minutes before serving.

---Quick Caesar Salad for a Crowd

1 cup Caesar dressing
2 bunches romaine, torn into bite-size pieces (20 cups)
2 cups Caesar or garlic-flavored croutons
2/3 cup freshly grated Parmesan cheese
Freshly ground pepper


1. Pour dressing into large salad bowl. Add romaine; toss until coated with dressing.
2. Sprinkle with croutons, cheese and pepper; toss.


---Chicago-Style Deep-Dish Pizza

Deep-Dish Crusts (See Below)
8 cups shredded mozzarella cheese (32 ounces)
1 pound bulk Italian sausage, cooked and drained, or 2 packages (3 1/2 ounces each) sliced pepperoni
Vegetable Toppings (See Below)
2 cans (28 ounces each) Italian-style pear-shaped tomatoes, chopped and well drained
2 to 4 tablespoons chopped fresh oregano leaves or 2 teaspoons dried oregano leaves or Italian seasoning
1/2 to 1 cup grated Parmesan cheese

1. Move oven racks to lowest positions. Heat oven to 425°F. Make Deep-Dish Crusts.
2. Reserve 1 cup of the mozzarella cheese. Sprinkle remaining mozzarella cheese over crusts. Top with sausage, Vegetable Toppings and tomatoes. Sprinkle with oregano and Parmesan cheese. Sprinkle with the reserved mozzarella cheese.
3. Bake 20 to 25 minutes (switching top and bottom pans halfway through bake time) or until crust is brown and cheese is melted and bubbly. Cut pizza immediately into pieces. Let pizza stand a few minutes for easier serving.

SERVES 12

-Deep-Dish Crusts-

2 packages regular or active dry yeast
1 1/2 cups warm water (105°F to 115°F)
6 cups Original Bisquick® mix
1/4 cup olive or vegetable oil

1. Dissolve yeast in warm water in large bowl. Stir in Bisquick and oil; beat vigorously 20 strokes. Turn dough onto surface generously dusted with Bisquick; gently roll in Bisquick to coat. Knead about 60 times or until smooth and no longer sticky. Let dough rest 5 minutes. (At this point, dough can be covered and refrigerated for up to 24 hours.) Divide dough in half. Pat each half of dough in bottom and up sides of 2 jelly roll pans, 15 1/2x10 1/2x1 inch, greased with olive oil if desired. Or divide dough into fourths and press in bottom and up sides of 4 round pans, 9x1/2 inches, greased with olive oil if desired.


-Vegetable Toppings-

Sliced fresh mushrooms
Chopped green bell pepper or chopped onion
Sliced green onions or chopped onion
Sliced ripe olives
Sliced pimiento-stuffed olives


---Brownie Footballs

1 package Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
1/4 cup water
1/3 cup vegetable oil
3 eggs
Football-shaped cookie cutter, 3 1/2x2 inches
1 tub Betty Crocker® Rich & Creamy chocolate ready-to-spread frosting
1 cup white baking chips
1 tablespoon milk
1 tablespoon butter or margarine


1. Heat oven to 350°F. Line rectangular pan, 13x9x2 inches, with aluminum foil, letting foil hang 2 inches over short ends of pan. Spray foil with cooking spray.
2. Stir brownie mix, chocolate syrup, water, oil and eggs in medium bowl until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
3. Remove brownies from pan, using foil to lift. Cut brownies into football shapes, using cookie cutter. Frost footballs with frosting.
4. Place baking chips, milk and butter in small microwavable bowl. Microwave uncovered on Medium-High (70%) 1 minute; stir. Microwave about 10 seconds longer or until chips are melted. Drizzle melted chips over frosting to look like football laces.

YIELD: 12 Brownies