Aside from classically grilled burgers and dogs, there isn't a better crowd-pleasing type of game day grub than Italian. With the Super Bowl happening Sunday, CL selected five simple recipes, fit for last-minute gatherings, that'll keep you satisfied throughout the big showdown.
Each recipe, from the starters to the mains, incorporates Krusteaz's Flatbread mixes, and most could be made vegetarian. If you're looking for something else, though, more suggestions are listed in the "Related Stories" section below.
Fiery Bruschetta Bites
Serves 8
Ingredients
Flatbread:
1 package Krusteaz Whole Wheat Flatbread Mix
1 cup and 2 tablespoons very warm water (115 to 125 degrees)
1/4 cup vegetable oil
Tomato Bruschetta Topping:
6 Roma (plum) tomatoes, chopped
1/2 cup oil-packed sun-dried tomatoes, chopped and drained
3 cloves garlic, minced, or 1 tablespoon garlic paste
1 cup fresh mozzarella cheese, diced
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup ricotta cheese, optional
Directions
Flatbread: Heat oven to 475 degrees. Lightly grease baking sheets. In medium size bowl, stir together flatbread mix and yeast (enclosed). Add warm water and oil, stirring until dough forms a ball. To activate yeast, cover dough and let rest 10 to 20 minutes, or until oven is hot.
Shape dough by dividing into 24 rounded tablespoon portions. With floured hands, pat out dough 1/8- to 1/4-inch thick, forming desired shape on prepared pan(s). Bake 7 to 9 minutes, or until edges are golden brown. Brush lightly with olive oil (optional).
Bruschetta: In medium bowl, blend tomatoes, sun-dried tomatoes, garlic, olive oil, balsamic vinegar, basil, salt and cayenne pepper. Refrigerate for 30 minutes.
Place appetizer-size flatbreads on baking sheet. Spoon 1 tablespoon of tomato bruschetta topping onto each mini flatbread; top with 1 teaspoon ricotta cheese if desired. Broil 5 minutes, or until cheese melts.
Serves 8 to 10
Ingredients
2/3 cup Caesar salad dressing
1/3 cup sour cream
1/3 cup grated Parmesan cheese
2/3 cup shredded Swiss cheese
1 can (14 ounces) artichoke hearts, drained and chopped
1 cup tomatoes, chopped
1/4 teaspoon cayenne pepper
Directions
Preheat oven to 350 degrees. Lightly grease 8x8x2-inch baking pan.
In a medium bowl, combine salad dressing, sour cream and Parmesan cheese until well blended. Stir in Swiss cheese, artichoke hearts, tomatoes and pepper. Spoon mixture into prepared pan.
Bake 40 to 45 minutes or until bubbly. Serve with Krusteaz Whole Wheat Flatbread.
Serves 4 to 6
Ingredients
1 package Krusteaz Italian Herb Flatbread Mix
1 cup very warm water
1/4 cup vegetable oil
Mozzarella cheese
Pizza sauce
Pepperoni, optional
Parmesan cheese
Directions
Heat grill around 450 to 475 degrees. Stir together flatbread mix and yeast (enclosed). Add warm water and oil, stirring until dough forms a ball. Cover dough and let rest 20 minutes.
Shape dough by dividing into 4 equal portions according to desired yield. With floured hands, pat out dough 1/8- to 1/4-inch thick, forming desired shape. Place on hot grill.
Grill for 5 minutes, flip and layer toppings evenly. Grill until crust is cooked and cheese is melted.
Serves 6 to 8
Ingredients
1 package Krusteaz Italian Herb Flatbread Mix
1 cup very warm water
1/4 cup vegetable oil
2 cups ground turkey or turkey sausage, cooked
1 1/2 cups fresh spinach, chopped
1 1/2 cups ricotta cheese, drained
Parmesan cheese, optional
Directions
Heat grill around 450 to 475 degrees. Stir together flatbread mix and yeast (enclosed). Add warm water and oil, stirring until dough forms a ball. Cover dough and let rest 20 minutes.
Shape dough by dividing into 4 equal portions according to desired yield. With floured hands, pat out dough 1/8- to 1/4-inch thick, forming desired shape. Place on hot grill.
Grill for 5 minutes, flip and layer toppings evenly. Grill until crust is cooked and cheese is melted. Sprinkle with Parmesan cheese, if desired.
Serves 8
Ingredients
1 package Krusteaz Italian Herb Flatbread Mix
1 cup very warm water
1/4 cup vegetable oil
16 medium-size meatballs, cooked and sliced
2 cups shredded cheese
Olive oil, optional
1 jar marinara sauce, heated
Directions
Heat oven to 475 degrees. Lightly grease baking sheets. In medium bowl, stir together flatbread mix and yeast (enclosed). Add warm water and oil, stirring until dough forms a ball. To activate yeast, cover dough and let rest 10 to 20 minutes, or until oven is hot.
Shape dough by dividing into 8 portions. With floured hands, pat out dough 1/8- to 1/4-inch thick, forming circle on prepared pan(s). On one half of dough, place sliced meatballs and 1/4 cup cheese. Fold dough over to create calzone. Press edges to seal.
Bake 8 to 10 minutes, or until edges are golden brown. Brush lightly with olive oil, if desired. Serve with warm marinara sauce.
This article appears in Jan 22-28, 2015.