Super Snacks for Super Bowl Bashes

NEW YORK -- If you haven't planned your Super Bowl menu yet, no problem!

"Early Show" contributor Katie Lee served up several low-budget, high-flavor ideas Friday for game day. And all the tasty can be whipped up in no time!

She made Buffalo Chicken Salad, Sausage & Pepper Stromboli, Super Nachos, and Turkey Cheeseburger Sliders with Caramelized Onions.

"Early Show" Recipes Galore!
Special Section: Super Bowl XLV

RECIPES

Buffalo Chicken Salad

INGREDIENTS:
3 cups shredded rotisserie chicken
3/4 cup buffalo sauce
Big bowl salad greens
1/2 pound blue cheese, crumbled
2 stalks celery, chopped
2 tomatoes, diced
2 avocados, diced
1 pound bacon, cooked and crumbled
1 tablespoon minced chives

Dijon vinaigrette:
1/2 cup extra virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons dijon mustard
Salt and pepper

METHOD:
In a large bowl, toss chicken and buffalo sauce.

In a clear glass trifle dish, layer salad greens, then celery, tomatoes, avocados, bacon, and top with chicken. Sprinkle with chives. Serve with vinaigrette on the side.

For vinaigrette: In a small bowl, whisk vinegar and mustard until creamy. Add oil and whisk until totally emulsified. Season to taste with salt and pepper.

Sausage and Pepper Stromboli

INGREDIENTS:
1 ball pizza dough
1 tablespoon olive oil
1/2 pound hot Italian turkey sausage, casing removed
1/2 cup yellow onion, thinly sliced
1/2 cup red bell pepper, thinly sliced
1/2 cup yellow bell pepper, thinly sliced
2 garlic cloves, minced
2 tablespoons tomato paste
1/4 pound thinly sliced pepperoni
1/2 cup banana peppers
2 cups grated provolone
1 cup grated mozzarella
1 egg, lightly beaten with 1 tablespoon milk or water
2 tablespoons grated parmesan
Marinara sauce, for dipping


METHOD:
Preheat oven to 400 F.

Heat oil in a large skillet over medium high heat. Add sausage and use a wooden spoon to break it up, cooking until it is browned. Remove with a slotted spoon to a paper towel lined plate. Reduce heat to medium and add onions, bell peppers, and garlic, cooking until tender, about 10 minutes. Add sausage back to the skillet, and stir in tomato paste. Remove from heat.

On a lightly floured surface, roll dough out into a large rectangle. Spread the sausage and pepper mixture over the dough, leaving about a one inch border. Top with pepperoni, banana peppers, and cheeses. Brush the border with the egg wash. Starting at the end closest to you, roll the dough into a tight cylinder, pinching the edges to seal. Cover with a towel and place in a warm area of the kitchen away from any drafts, and let rise 20 minutes.

Brush the Stromboli with the remaining egg wash and sprinkle with parmesan cheese. Bake until golden brown, about 20 to 25 minutes.

Serve with marinara sauce.

For Katie's other recipes, go to Page 2.

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