My husband is the commissioner of our fantasy football league, and our draft was two weeks ago. From past experience, the draft usually takes at least 2 hours, usually more, so I knew we would need some sustenance to last through our grueling draft session. And, yes, if you’re wondering, I also have a team. In 2008, my team won our Superbowl, but in 2009, I was at the bottom of the heap. Here’s hoping that the Big Branch Benjy Bruisers take it all this year! Ok, back to the matter at hand…
The draft began at 10 am, so I wanted dishes that could be made ahead and baked Saturday morning. So, I made Alton Brown’s Overnight Cinnamon Rolls
, although I tweaked the recipe by adding 1 teaspoon of cinnamon while mixing the dough, and used an entire stick of butter in the filling. They are tasty rolls, although I found them to be a little dry. Overbaked? Maybe. Next time, I’ll take them out at 25 minutes.
Next, we had sausage pinwheels. Not really a recipe, just Jimmy Dean hot breakfast sausage and puff pastry (I made my own, but packaged is perfectly suitable).
And finally, just because I love Tex-Mex food, I made a layered taco dip. And, because I waited until the last moment to make it, there were no ripe avocados to be had, so I cheated a bit and used Wholly Guacamole
, pretty tasty guacamole, actually. I love taco dip so much that a chip seems unnecessary, I’m all about the spoon when it comes to taco dip!
All three of these recipes are perfect for game day, whether you’re tailgating or watching the game from your sofa. Hope you enjoy!
Follow dough recipe as written, but add 1 teaspoon of cinnamon to the dough.
For the filling, I followed the recipe, but increased the butter to an entire stick.
1 lb Jimmy Dean Hot Sausage
2 sheets of puff pastry – prepacked is perfectly fine
Roll out each sheet of pastry into a large rectangle, about 14×11 inches.
Divide sausage in half, and spread each half onto each sheet of pastry.
Starting with the short side, roll like you would a cinnamon roll, chill for overnight or at least 2 hours.
When ready to bake, preheat oven to 400 degrees.
Line a baking sheet with parchment paper and set aside.
Cut into 1/2 to 1″ slices and place on prepared pan.
Bake at 400 degrees for 20 minutes or until sasuage is cooked and pastry is golden brown.
2 containers bean dip
4 oz can of diced chili peppers
2 cups guacamole (homemade or purchased)
16 oz sour cream
1 teaspoon chili powder
1/2 teaspoon cumin power
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
2 cups shredded cheddar cheese
3 green onions, sliced
1 tomato, seeded and diced
1 jalapeno, seeded and diced
Mix together the bean dip and diced chili peppers. Spread in the bottom of a 13×9 pan.
Spread guacamole onto bean dip.
Mix together the sour cream, chili powder, cumin, garlic powder, onion powder, and salt. Spread onto the guacamole.
Sprinkle on cheddar cheese.
Garnish the sliced green onions, tomato, and jalapeno.
Serve with chips or many spoons.