Sister Schubert Shares Quick and Easy Super Bowl Appetizers

One of the great things about Sister Schubert’s Homemade Rolls is that they stay fresh in your freezer until you’re ready to use them. That means you can quickly and easily prepare a variety of appetizers for your Super Bowl party using Sister Schubert’s Parker House style or Pre-baked Dinner Yeast Rolls as a base ingredient.

By using fewer ingredients in your menu planning, you can also trim your budget – another advantage in today’s economy.

I’m happy to share recipes for a few of my family’s favorite game day appetizers. Enjoy!

Cheddar Rolls

• 1 (8 ounce) package New York sharp Cheddar cheese
• 2 pans thawed Sister Schubert’s Parker House Style Yeast Rolls

Slice cheese crosswise into 16 strips; slice strips in half. Open each roll, and place 1 cheese piece in center; close rolls. Return rolls to pans; cover loosely with Aluminum foil.

Bake at 350 degrees for 15 minutes or until cheese is melted. Serve warm.

Yield: 32 rolls

Ham Delights

• ½ cup butter, softened
• 2 Tablespoons prepared mustard
• ½ teaspoon Worcestershire sauce
• 1 tablespoon poppy seeds
• 3 green onions, chopped
• 1 pound Honey ham, chopped
• 6 ounces grated Swiss cheese
• 4 ounces grated Parmesan cheese
• 6 ounces grated sharp Cheddar cheese
• 2 pans thawed Sister Schubert’s Parker House Style Yeast Rolls

Combine first 5 ingredients. Stir in ham and cheeses. Place 1 teaspoon filling in center of each roll. Place back in pan. Cover until ready to eat. Cover rolls with aluminum foil, and heat at 375 degrees for 15 to 20 minutes.

Yield: two to three dozen rolls

Artichoke & Ham Bruschetta

• (6) Sister Schubert’s Dinner Yeast Rolls (Sliced in half)
• 6 tablespoons extra virgin olive oil
• 2 (6 ½ oz) jars of marinated artichoke hearts, drained
• 4 oz. finely chopped ham (or prosciutto)
• ½ cup red onion chopped, finely
• 2 scallions, coarsely chopped
• ½ cup parmesan shavings
• 1 teaspoon fresh or dried finely chopped basil

Arrange bread in one layer on baking sheet.
Brush the tops with 2 tbls. of olive oil and lightly season with salt & pepper.
Bake in 350 oven until golden and transfer to a rack to cool and then to serving tray.
Cut the artichokes length wise into ¼ inch slices.
Cook the artichokes, ham and red onion in 3 tbls. of oil over moderately high heat until artichokes are golden, about 4 minutes.
Stir in basil and chopped scallions and season to taste with salt & pepper.
Spoon mixture over toast.
Drizzle with Balsamic Vinaigrette and top with Parmesan shavings.

Serve with Marzetti’s Balsamic Vinaigrette Dressing!

If you’re looking for other great appetizer recipes, check the recipe section of our Web site, or order a copy of Cast Your Bread Upon the Waters.

Until next time,