Big Hit Appetizers For The Big Game

What’s game day without delicious snacks and appetizers? And since these Pillsbury recipes are so good, you won’t even care if your team wins or loses … well, maybe.

1. Buffalo Chicken Crescent Puffs

What do I need to make it?

12 oz cream cheese (from two 8-oz packages), softened
2 tablespoons Louisiana hot sauce or other red pepper sauce
1/3 cup crumbled blue cheese (1 1/2 oz)
1/4 cup finely chopped celery
1 cup finely chopped cooked chicken breast
2 cans (8 oz each) Pillsbury® Place ’N Bake® refrigerated crescent rounds (16 rounds) or 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
1/3 cup LAND O LAKES® Unsalted or Salted Butter, melted
1 cup Progresso® Panko Bread Crumbs

How do I make it?

1. Line cookie sheet with sides with waxed paper or cooking parchment paper. In medium bowl, mix cream cheese and pepper sauce. Stir in blue cheese and celery. Stir in chicken until well blended. Shape mixture by tablespoonfuls into 32 (1 1/2-inch) balls; place on cookie sheet. Refrigerate 20 minutes.

2. Meanwhile, heat oven to 350°F. If using crescent rounds, remove from package, but do not separate rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut each roll evenly into 16 rounds; carefully separate rounds. Press each round to 3 inches in diameter. Place chilled chicken mixture ball on center of each dough round; shape dough around ball to cover completely.

3. In shallow dish, place melted butter. In another shallow dish, place bread crumbs. Dip dough balls into butter, then roll in bread crumbs. Place 2 inches apart on large ungreased cookie sheet. Bake 17 to 22 minutes or until golden brown. Cool 5 minutes. Serve warm.

2. Crescent Jalapeño Poppers

What do I need to make it?

4 jalapeño chiles (about 3 inches long)
1/3 cup Boursin cheese with garlic and herbs (from 5.2-oz container)
8 slices packaged precooked bacon (from 2.2-oz package), halved
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1/2 cup pineapple or fruit salsa, if desired

How do I make it?
1. Heat oven to 375°F. Carefully remove stems from chiles; cut each in half lengthwise and again horizontally to make 4 pieces. Remove and discard seeds. Spoon about 1 teaspoon cheese into each chile quarter. Wrap half slice of bacon around each.

.2 On cutting board, unroll dough; separate dough into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles. Place chile, cheese side down, on dough triangle. Fold 1 point of triangle over filling; fold 2 remaining points over first point. Place on ungreased cookie sheet.

.3 Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve with salsa.

3. Cheesy Olive-Bacon Crescent Spirals

What do I need to make it?

1 package (8 oz) cream cheese, softened
1/2 cup mayonnaise or salad dressing
1 cup shredded sharp Cheddar cheese (4 oz)
1/2 cup chopped pimiento-stuffed green or ripe olives
1/3 cup chopped drained roasted red bell peppers (from a jar)
1/4 cup finely chopped green onions (4 medium)
6 slices packaged precooked bacon (from 2.2-oz package), chopped
2 teaspoons dried oregano leaves
Salt and pepper to taste
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls (8 rolls each)

How do I make it

1. Heat oven to 400°F. In large bowl, mix cream cheese, mayonnaise, cheese, olives, roasted peppers, green onions, bacon and oregano leaves until well blended. Add salt and pepper.

2. Remove dough from 1 can and unroll, but do not separate into triangles. Press perforations to seal, forming 1 large rectangle.

3. Spread half of the cream cheese mixture evenly over dough rectangle, leaving 1/2 inch edge on one short end of rectangle. Starting with other short end, roll up dough into log. With serrated knife, cut log into 12 slices. Place slices cut side down on ungreased cookie sheet. (Filled dough log may be refrigerated 1 hour for easier slicing. Wrap in plastic wrap before placing in refrigerator.) 4 Bake 12 to 15 minutes or until golden brown. Repeat with second can of dough and remaining cream cheese mixture. Serve warm.

4. Cheesy BLT Mini Sandwiches

What do I need to Make it?

1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1/2 cup Cheddar-Monterey Jack cheese blend, shredded (2 oz)
8 slices bacon, crisply cooked, crumbled (1/2 cup)
2 tablespoons chopped green onions (2 medium)
1/3 cup mayonnaise or salad dressing
1/2 cup shredded lettuce
8 cherry tomatoes, sliced

How do I make it?

1. Heat oven to 375°F. Unroll dough on work surface; press into 12×8-inch rectangle. Cut into 24 squares; place on ungreased cookie sheets.

2. Bake 8 to 10 minutes or until deep golden brown. Remove to cooling rack.

3. Meanwhile, in small bowl, mix cheese, bacon, onions and mayonnaise. Place slightly less than 1 tablespoon lettuce on bottoms of 12 crescent squares. Top each with 1 heaping tablespoon bacon mixture and 2 slices tomato. Top with remaining crescent squares.

5. Crescent Bacon Cheesy Triangles

What do I need to make it?

1/4 cup cooked real bacon pieces (from 3-oz jar or package)
2 tablespoons finely chopped green onions (2 medium)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1/3 cup shredded Colby-Monterey Jack cheese blend
1 egg, beaten
2 teaspoons grated Parmesan cheese

How do I make it?

1. Heat oven to 375°F. In small bowl, mix bacon and green onions.

2. Unroll dough and separate into 4 rectangles. Press each into 5 1/2×5-inch rectangle, firmly pressing perforations to seal. Cut each rectangle into 4 (2 1/2-inch) squares.

3. Top each dough square with rounded measuring teaspoon bacon mixture, then with measuring teaspoon cheese. Fold dough over filling, forming triangle; press edges to seal. On ungreased cookie sheets, place triangles 2 inches apart.

4. Brush tops with beaten egg. Sprinkle lightly with Parmesan cheese.

5. Bake 9 to 11 minutes or until golden brown. Serve warm.

6. Confetti Pinwheels

What do I need to make it?

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1/4 cup nacho cheese dip
1/3 cup finely chopped red bell pepper (1/3 medium)
1/3 cup chopped green onions (5 medium)

How do I make it?

1. Heat oven to 350°F.

2. If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.

3. Spread cheese dip over each rectangle to within 1/4 inch of edges. Sprinkle with bell pepper and onions.

4. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on ungreased cookie sheet. 5 Bake 13 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

7. Mini Crescent Dogs

What do I need to make it?

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
48 cocktail-size smoked link sausages or hot dogs (from two 14-oz packages)

How do I make it?

1. Heat oven to 375°F. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.

2. Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on 2 ungreased cookie sheets.

3. Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm.

8. Crescent Nacho Mini Cups

What do I need to make it?

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1/2 cup hot bean dip with jalapeño peppers (from 9-oz can)
1/4 cup Old El Paso® chopped green chiles (from 4.5-oz can)
1/4 cup finely chopped red bell pepper (1/4 medium)
1/2 cup finely shredded Colby-Monterey Jack cheese blend (2 oz)
Guacamole, if desired
Sliced ripe olives, if desired

What do I need to make it?

1. Heat oven to 350°F.

2. If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.

3. Cut each into 6 squares. Gently press squares into 24 ungreased miniature muffin cups (dough will not completely cover inside of cup; do not press too much).

4. Spoon about 1 teaspoon bean dip into each cup. Top each with 1/2 teaspoon chiles, 1/2 teaspoon bell pepper and about 1 teaspoon cheese.

5. Bake 15 to 20 minutes or until edges are deep golden brown. Cool in pan on cooling rack 5 minutes; remove from muffin cups. Garnish each with guacamole and olives.

9. Crescent Party Pesto Squares

What do I need to make it?

2 (8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls
1/2 cup purchased pesto
1/4 cup sour cream
2 Italian plum tomatoes, cut in half lengthwise, thinly sliced
1/2 cup sliced ripe olives
1/2 cup chopped yellow bell pepper

How do I make it?

1. Heat oven to 375°F. Unroll dough into 4 long rectangles. Place crosswise in ungreased 15×10x1-inch baking pan; press over bottom and 1 inch up sides to form crust.

2. Bake at 375°F. for 14 to 19 minutes or until golden brown. Cool 25 minutes or until completely cooled.

3. In small bowl, combine pesto and sour cream; blend well. Spread over cooled crust. Top with tomato slices, olives and bell pepper. 4 Serve immediately or refrigerate until serving time. To serve, cut into small squares.

10. Easy Crescent Veggie Pizza

What do I need to make it?

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Place ‘n Bake™ refrigerated crescent rounds or Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 package (8 oz) cream cheese, softened
1/2 cup sour cream
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
1/2 cup small fresh broccoli florets
1/3 cup quartered cucumber slices
1 plum (Roma) tomato, seeded, chopped
1/4 cup shredded carrot

How do I make it?

1. Heat oven to 375°F.

2. If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15×10x1-inch pan, place dough; press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough. In ungreased 15×10x1-inch pan, place dough; press in bottom and up sides to form crust.

3. Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes. 4 In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.

Check out more articles on BuzzFeed.com!