7 Rolled and Stuffed Snacks That Will Have Football Fans Cheering
Regardless of whether their team is winning or losing, football fans will be cheering after you serve them snacks that are stuffed or rolled. Whether you’re craving appetizers that are packed with gooey and hearty ingredients or prefer a dish that is filled with layers of fabulous flavor, no game day party is complete without these recipes. Here are 7 stuffed and rolled snacks that are sure to score a touchdown with football fans everywhere.
1. Chile ‘N’ Cheese Spirals
Cream cheese, cheddar cheese, chiles, onions, peppers, and olives are rolled into a tortilla to create CooksRecipes.com’s Chile ‘N’ Cheese Spirals. If you’re looking for an easy dish to serve on game day, this is it — just make it ahead of time, refrigerate, and slice right before serving.
- 4 ounces cream cheese, at room temperature
- 1 cup (4 ounces) shredded cheddar cheese
- 1 (4 ounce) can diced green chiles
- 3 green onions, sliced
- ½ cup chopped red bell pepper
- 1 (2.25 ounce) can chopped ripe olives, drained
- 4 (8 inch) soft taco-size reduced-fat flour tortillas
- Bottled chunky salsa
Directions: Combine cream cheese, cheddar cheese, chiles, green onions, bell pepper, and olives in medium bowl. Spread ½ cup cheese mixture over each tortilla; roll up. Wrap each roll in plastic wrap; refrigerate for 1 hour. Remove plastic wrap; slice each roll into six ¾-inch pieces. Serve with salsa for dipping.
2. Roasted Red Pepper Feta Stuffed Potato Skins
Football fans will go crazy for Running to the Kitchen’s Roasted Red Pepper Feta Stuffed Potato Skins. These superb snacks are crispy on the outside, gratifyingly cheesy on the inside, and seasoned with garlic and cilantro. It yields 8 servings and only requires 10 minutes of prep time.
- 4 small-medium russet potatoes
- 2 red bell peppers
- ½ cup crumbled feta
- ¼ cup plain Greek yogurt
- 1 cup cauliflower florets
- 1 clove garlic
- Salt and pepper
- Extra virgin olive oil
- Cilantro for garnish
Directions: Preheat oven to broil. Place peppers on highest rack in the oven and roast until each side turns black. Transfer to a bag, close and set aside. Reduce oven temperature to 400 degrees Fahrenheit. Wash and dry potatoes, drizzle in olive oil, rubbing around the the entire potato, place on baking sheet and bake for about 40 minutes. Remove from the oven and let cool. Once cool, slice the potatoes in half, scoop out most of the flesh leaving just a small border around the potato for stability. Drizzle the potatoes in more olive oil, rubbing into the cavity and exterior.
Place back on the baking sheet, skin side up, and bake for 15 minutes until crispy on the edges. Meanwhile, remove peppers from the bag, peel skin off and remove seeds. Place in a food processor. Add the feta, yogurt, cauliflower, garlic, salt, pepper, and 1 tablespoon olive oil in the food processor. Process until just slightly chunky. Spoon red pepper filling into the cavity of each potato skin. Return to oven for 5 minutes until heated through. Remove from oven, garnish with cilantro and serve warm.
3. Pizza Roll Ups
You’ll love how fast these 5-ingredient roll ups come together. Damn Delicious’ recipe, which yields 8 servings, was adapted from The Girl Who Ate Everything. We suggest doubling your batch; these tasty snacks will go quickly!
- 1 (8-ounce) tube crescent rolls
- ½ cup mini pepperonis
- 4 string cheese sticks, halved
- 2 tablespoons unsalted butter, melted
- ½ teaspoon Italian seasoning
Directions: Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat; set aside. Remove rolls from the can, separating them into eight triangles. Top each triangle with 1 tablespoon mini pepperonis and a halved cheese stick. Starting with the wide end, roll up each triangle, tucking the ends underneath. Place seam-side down onto the prepared baking sheet and bake until golden brown, about 10-12 minutes. In a small bowl, whisk together butter and Italian seasoning. Serve crescent rolls immediately, brushed with butter mixture.
4. Smoked Salmon and Cream Cheese Roll-Ups
Smoked salmon and cream cheese create bite-size roll ups that are filled with fantastic flavor. Sunset’s recipe yields 8 servings. If you’d like to add another homemade element to this snack, we suggest preparing Keepin’ It Kind’s Easy, Homemade, Vegan, and Yeast-Free Flatbread. Note: Your rolls must be chilled for at least 1 hour, so plan accordingly!
- 2 pieces soft lahvosh or flatbread (about 13-by-18 inches each)
- 1 (8-ounce) carton whipped cream cheese
- 2 tablespoons chopped parsley
- Salt and pepper
- 12 ounces thin-sliced smoked salmon
- 1 English cucumber (about 8 ounces), rinsed and very thinly sliced
- ¾ cup very thinly sliced red onion (about 4 ounces)
Directions: Place one piece of lahvosh or flatbread on a sheet of plastic wrap. With a flexible spatula or a knife, spread about ½ cup cream cheese in a thin, even layer over entire surface of bread. Sprinkle with 1 tablespoon parsley, then lightly with salt and pepper. Arrange half the smoked salmon slices on top, leaving a 1-inch border along short ends of lahvosh. Arrange half the cucumber and onion slices evenly over salmon.
Beginning at a short end, roll lahvosh as tightly as possible, taking care not to push filling forward as you go. Wrap tightly in plastic wrap. Repeat to fill, roll, and wrap second lahvosh. Chill rolls for at least 1 hour or up to 8 hours. Unwrap rolls and trim off about 1 inch from each end. Cut each roll into eight equal pieces and arrange on a platter.
5. Cream Cheese-Bacon Jalapeño Poppers
If you’re looking for a snack that has a little bit of a creamy kick to it, Kraft’s recipe is perfect for you. This dish is both wrapped and stuffed, ensuring you have a cheese-filled, bacon-covered treat to serve at your game day party. It yields 6 servings.
- 24 jalapeño peppers
- 2 boxes (8 ounces each) cream cheese, softened
- 2 packages bacon
- Ranch dressing
Directions: Preheat the oven to 450 degrees Fahrenheit. Cut the stem-end of each jalapeño pepper off and de-seed each pepper. After de-seeding the pepper, rinse out remaining seeds. Next, stuff each pepper with enough cream cheese to fill the hollow pepper. After filling the pepper, wrap it with a slice of bacon. While wrapping the pepper, cover the exposed end of the pepper with the bacon to keep the cream cheese from coming out.
After the bacon has been wrapped around each pepper, put a toothpick through the bacon and pepper to keep them together. Place the peppers on an ungreased cookie sheet and bake at 450 degrees for about 10 minutes and then rotate to make sure bacon is cooked thoroughly. Serve with ranch dressing.
6. Veggie Tortilla Pinwheels
Taste of Home’s Veggie Tortilla Pinwheels are the perfect size for game day snacking. Dried beef, salad dressing mix, and plenty of veggies create a zesty appetizer that will appease any appetite. The recipe yields 20 servings. We recommend serving your pinwheels with AllRecipes.com’s Easy Blender Salsa; it’s a match made in heaven!
- 1 package (8 ounces) cream cheese, softened
- 4 teaspoons ranch salad dressing, mix
- 1 package (2¼ ounces) dried beef, chopped
- ½ cup chopped fresh broccoli
- ½ cup chopped fresh cauliflower
- ¼ cup chopped green onions
- ¼ cup sliced pimiento-stuffed olives
- 5 flour tortillas (8 inches), room temperature
- Salsa, optional
Directions: In a large bowl, beat the cream cheese and salad dressing mix until blended. Stir in the beef, broccoli, cauliflower, onions, and olives. Spread over tortillas; roll up tightly and wrap in plastic wrap. Refrigerate for at least 2 hours. Unwrap and cut into ½-inch slices. Serve with salsa if desired.
7. Mozzarella-Stuffed Appetizer Meatballs
Anyone biting into these meatballs will be pleasantly surprised when they discover that mozzarella has been stuffed inside. Land O’ Lakes’ recipe is an effortless dish to put together before your football game starts. It only requires 15 minutes of prep time and yields 24 meatballs.
- 1 pound lean ground beef
- ½ cup dried Italian bread crumbs
- 1 egg
- 2 tablespoons chopped fresh parsley
- 1 teaspoon fennel seed
- 1 teaspoon finely chopped fresh garlic
- ½ teaspoon salt
- ¼ teaspoon pepper
- 24 mini fresh mozzarella cheese balls
- Marinara pasta sauce, if desired
Directions: Heat oven to 450 degrees Fahrenheit. Line 15-by-10-by-1-inch baking pan with parchment paper; set aside. Combine all meatball ingredients except cheese in bowl; mix well. Shape meat mixture into 24 meatballs; press 1 ball of cheese into each meatball, covering cheese completely. Place onto prepared pan. Bake 13-15 minutes or until no longer pink. Insert toothpick into each meatball. Serve with marinara sauce, if desired.