Appetizer Party - Part Two!

Today I made two appetizers for the Superbowl. The first is like a meal in itself but can be cut into pieces as petite or large as you desire.

The original recipe is from Creme de Colorado - a favorite cookbook which I just mentioned in my Chili Blanco recipe. Not being able to leave a good recipe alone, I have taken parts of two recipes and combined them.

Sauteed mild Italian sausage, onion, spinach, shredded cheese and herbs are combined and spread over bread dough. I used A in 5 dough I had in the frig but the recipe suggests Rhodes frozen dough.

Rolled up and placed seam-side down on a baking sheet the packages are coated with egg white before placing in the oven.

Hot and satisfying!

The next one I made is an 'oldie but goodie' from my son-in-law's family. More cheese - but I do live in Wisconsin, after all!



Now we're ready to watch the game! Shhhh...I just watch to see the commercials ;)

COLORADO CALZONE
~adapted from Crème de Colorado cookbook

1 loaf white frozen bread dough, thawed (I used A in 5 dough)
1 pound mild Italian sausage, casings removed and browned
1 small onion, chopped and sauteed during last 5 minutes with sausage
1 clove garlic, minced and sauteed during last minute with above
1 pkg frozen, chopped spinach, thawed and squeezed dry
1 cup shredded Provolone cheese
1 cup shredded Mozzarella cheese
¼ cup freshly grated Parmesan cheese
dash of dried basil
dash of salt
dash of freshly ground black pepper
dash of dried rosemary

1 egg white

Roll out bread dough on a floured counter to a thickness of about 1/4-1/2 inch.

In medium skillet, over medium-heat heat saute sausage until cooked through, breaking into smaller bits while browning - about 10 minutes. Add chopped onion and saute with sausage about 5 minutes. Add minced garlic and saute for about a minute. Drain sausage mixture in a large bowl lined with paper toweling. Combine sausage, spinach, cheeses, basil, salt, pepper and rosemary and mix well. Spread over prepared bread dough. Roll up carefully so loaf looks like a long loaf of French bread. Seal long edge and tuck under ends. Place rolled loaf on greased cookie sheet, seam side down. Glaze with egg white before baking.

Bake at 350 degrees for 30-40 minutes, or until golden brown. Let cool slightly and cut into ¾ inch slices and halve each slice.

My Notes: I was able to make two loaves with this amount of filling so adjust accordingly, you may need two loaves of bread dough.


Cheese & Bacon Puffs

1 loaf of thin-sliced bread, such as Pepperidge Farm.
1/2 pound sharp cheddar cheese, grated or shredded
8 slices bacon
1/2 cup onion
1 cup mayonnaise
3 ounce package thin sliced almonds
1 teaspoon Worcestershire sauce
salt and pepper

Remove the crusts from the bread and slice into fingers or squares.
Fry the bacon until crisp. Reserve 1 tablespoon bacon fat. Drain and crumble into small pieces. Chop the onion and the almonds until fine. Saute briefy in 1 T bacon fat until just golden.

Mix together the cheese, bacon, onion and almonds with the mayonnaise, Worcestershire, salt and pepper and spread rather thinly on the bread fingers.

Bake at 400 for 10 minutes until bubbly