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Beer is the perfect accoutrement for these spicy bites!
Super Bowl Empanadas
Yield: 40-50 empanadas
3 packages (3 ounces) cream cheese
½ cup butter
1 ½ cups flour
Cheese, Chorizo and Jalapeño filling:
1 pound chorizo sausage (or sausage of your choice)
½ cup chopped fresh jalapeño peppers, seeded and ribs removed
1 8-ounce package cream cheese, softened
1 cup grated Parmesan cheese
Salt to taste
Add flour and mix until smooth. Wrap the dough in plastic and chill for 30 minutes.
While dough is chilling, begin making the filling. Brown the sausage in a large skillet over medium heat until cooked thoroughly.
Once sausage is browned, add jalapeños and cheeses. Mix thoroughly until melted and well-combined.
Preheat the oven to 450F. Take ½ of the chilled dough and transfer to a lightly floured surface. Roll to 1/8” thickness.
Using a football-shaped cookie cutter, cut the dough into football shapes.
Place ½ teaspoon filling on the center of each piece. Top with another football-shaped piece and crimp the edges, following with creating a small slit on the top of each.
Repeat this process until you have your desired amount of empanadas.
Bake at 450° on an ungreased cookie sheet for 15 minutes. Serve warm.
Optional: pipe sour cream into the shape of the laces of a football atop each empanada.
*You can freeze up to a month and warm in a 300 degree for 20 minutes.
Written by: Emily Ryan
Emily is a freelance writer, wine enthusiast, and fellow blogger.