Best Dishes for the Big Game
By JessicaSocheski on August 21, 2014
As baseball season winds down and football just begins, there are plenty of sporting events to look forward to. Whether it’s the World Series party you’re planning, or a Sunday afternoon football party, food is always a must. As much as chips, dip, beer, and soda are appreciated, sometimes it’s nice to provide dishes that are still simple yet feel a little more gourmet, like these Sargento recipes:
1. Grilled Pizza
1 1/3 c warm water
1 envelope active dry yeast
1 Tbsp. sugar
2 Tbsp. olive oil
4 c all purpose flour
1 ½ tsp. salt
2 tsp. dried oregano
1 Tbsp. chopped roasted garlic (optional)
2 c Sargento Fine Cut Shredded Monterey Jack Cheese, divided
¾ c chipotle salsa
½ lb. grilled small Portobello mushrooms
½ lb. diced ham
1 c chopped green onions
Chopped thyme, basil, and/or chives
In a food processor, pulse yeast, water, and sugar together. Add olive oil, flour, salt, oregano, and garlic. Process just until mixture forms a ball.
Transfer dough to a lightly oiled bowl, and cover with plastic wrap for 45 minutes to 1 ½ hours in a warm place so the dough can rise (about double in size). Once the dough has risen, punch it down and knead it for 2 minutes on a floured surface. Divide dough into quarters; stretch gently into a rectangle or circle. Brush with oil.
Place dough, oiled side down, on a cooking grate over preheated grill for 2 minutes. Brush the top with oil and remove from grill.
Sprinkle half the cheese on the cooked side. Place salsa, mushrooms, ham, and green onions over cheese, and then sprinkle with more cheese. Return to the grill and cook 10 minutes, or until toppings are bubbly. Cut into wedges and sprinkle with herbs.
This recipe is perfect if you have an outdoor entertaining space, or if you premade the dough, it can easily be made during halftime.
2. Cheddar Bacon Stuffed Potatoes
4 baking potatoes
1 ½ c Sargento Artisan Blends Shredded Double Cheddar Cheese
4 slices cooked bacon, diced
2 c broccoli florets, cooked crisp-tender
½ c thinly sliced green onion
½ tsp salt
¼ tsp pepper
Salsa or sour cream
In a 400-degree oven, bake potatoes for 55 minutes. Cut potatoes in half, and scoop out the potatoes with a spoon, leaving ¼” thick shell.
Mash potato. In a separate bowl, mix cheese and bacon. Set ¼ c aside. Add broccoli, onion, salt, pepper, and remaining cheese and bacon to the potatoes. Add mix back into potato skins, top with set the leftover bacon and cheese, and bake for 20 minutes. Top with salsa or sour cream.
3. Avocado and Tomato Quesadillas
4 large tortillas
8 slices Sargento Colby-Jack Cheese, halved
2 avocados, sliced
2 plum tomatoes, chopped
1 chopped red onion
On one side of each tortilla, layer 2 slices of cheese, avocados, tomatoes, and onions, and 2 more slices of cheese. Fold the tortilla over, and cook in a skillet until cheese is melty and each side is golden brown, about 3 minutes per side.
Sargento covered the costs of the ingredients used in this recipe, but the opinions are my own.
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