Traverse City Record-Eagle

Rebecca Lindamood: Foodie With Family

January 30, 2014

Foodie with Family: Super Bowl time means snack time


We always have wings, pretzel wrapped little smoked sausages, and seven-layer dip. Those are certain. Every year, we rotate a new recipe into the mix. The only rules when it comes to game day noshing is that it has to eat-able in our den. Nothing that requires a stable eating surface is allowed. Here are a couple of recipes that would make the cut for any big game party table!

White Spinach AlfredoFrench Bread Pizzas

1 loaf French bread

2 T.extra virgin olive oil

2 c. garlic Alfredo sauce, purchased or homemade (See for a fabulous Roasted Garlic Alfredo Sauce recipe.)

1 bag frozen, cut spinach, cooked according to package directions, drained, and squeezed to remove excess moisture

3 c. shredded mozzarella cheese

Optional but tasty: four thin slices of prosciutto, torn into rough strips

Preheat oven to 400°. Line a baking sheet with parchment paper or lightly spray with nonstick cooking spray.

Cut the French bread in half end-to-end like you’re going to make a giant sandwich. Cut those halves in half again and arrange the pieces of bread on the prepared baking sheet. Drizzle the extra virgin olive oil evenly over the cut surfaces of the bread and place the pan in the oven, toasting until the edges of the bread turn golden brown.

Remove the pan from the oven and spread the Alfredo sauce over the toasted bread. Divide and scatter the spinach, then mozzarella cheese over the Alfredo sauce.

If using the prosciutto, arrange that over the top of the mozzarella cheese. Bake for 10-15 minutes, or until the cheese is fully melted and bubbly. If you like the cheese to have little toasted brown areas, you can leave the pizzas in for another 5 minutes or until it is done to your liking.

Let the pizzas rest for five minutes before slicing into servings. Serve hot or warm.

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