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Pepperoni baguette pizza

If pepperoni is your pizza choice, try this build-your-own baguette variation. The tomato sauce has anchovies added, giving it a different flavor twist.

Sunday is the date for the much-awaited Super Bowl, which is one of the biggest football-watching days of the year. Even people who don't usually watch football games on TV become involved in the game, if just to watch the half-time entertainment and fill up on snacks.

If you are planning the menu for the game food to be served to the hungry fans, here are some choices that will be welcomed by all.

Pizza is always popular for game-watching and this version is created using baguette breads as the base rather than rolling out a pizza crust. Make it your own by adding toppings of your choice.

The following baguette pizza recipes are all found in the February 2018 Good Housekeeping Magazine.

Build-you-own baguette pizzas


1 baguette

Toppings (see below)


For each pizza split 1 baguette (about 24-inches) and arrange on baking sheet cut side up. Place oven rack in the middle of the oven and heat broiler. Broil until light golden brown, 2 to 3 minutes. Reduce oven temperature to 375 degrees and top bread with one of the following buffalo chicken or pepperoni recipes.

Buffalo chicken

Rather than buffalo wings, serve buffalo chicken pizza. Using rotisserie chicken speeds up the prep time. The flavors of the buffalo hot sauce, blue cheese and ranch dressing all come through along with the chicken.

Makes 6 servings


2 cups shredded rotisserie chicken

2/3 cup buffalo-style hot sauce

1/4 cup ranch dressing, plus more for topping

6 ounces mozzarella, coarsely grated

1/2 cup crumbled blue cheese

2 scallions, thinly sliced

Chopped cilantro, for topping


In small bowl, combine chicken and hot sauce; set aside. Spread 2 tablespoons dressing over each cut side of bread and sprinkle with mozzarella. Top with chicken mixture and blue cheese. Bake until cheese has melted and bread is crisp, 3 to 5 minutes. Top with scallions and cilantro and drizzle with additional ranch dressing, if desired.

Pepperoni 2.0

If pepperoni is your pizza choice, try this variation. The tomato sauce has anchovies added, giving it a different flavor twist.


1 (15 ounces) can whole peeled tomatoes, drained

1 tablespoon fresh oregano, chopped

1 large clove garlic, finely minced

2 anchovy fillets, finely chopped

6 ounces mozzarella, coarsely grated

2 ounces pepperoni, thinly sliced

1/3 cup pickled pepperoncini peppers, thinly sliced


In medium bowl, hand-crush the tomatoes then stir in oregano, garlic and anchovies. Spread 1/2 cup sauce onto cut sides of bread (there may be extra sauce). Top with mozzarella, pepperoni and peppers. Bake until cheese has melted and bread is crisp, 3 to 4 minutes.

Finger-licking biscuit loaf

Refrigerated biscuit dough can be put to many uses, and this easy-to-make recipe combines a spicy buffalo chicken filling with the biscuits to form a delicious pull-apart bread. Rotisserie chicken teamed up with blue cheese, cheddar and buffalo-style hot sauce, makes this finger-licking good game food.


1 tube (16-ounces) refrigerated flaky biscuit dough

5 tablespoons butter, melted

1/3 cup buffalo-style hot sauce

1 1/2 cups finely shredded rotisserie chicken

1/2 cup crumbled blue cheese

1/2 cup shredded cheddar

2 tablespoons snipped chives


Preheat oven to 350 degrees. Line 8-1/2-by-4-1/2-inch loaf pan with parchment. In medium bowl, combine the melted butter, buffalo-style hot sauce, shredded chicken, blue cheese, cheddar and chives. Toss to coat. Using the tube of biscuit dough, separate biscuits, cut each biscuit in half and flatten each between hands. Prop loaf pan up vertically and place one biscuit half on bottom. The cut side of the biscuit is facing the bottom of the pan. Top with 2 tablespoons chicken mixture and another biscuit half. Repeat to form 16 layers. Bake 40 minutes uncovered, then cover with foil and bake 20 minutes more. Cool slightly before serving. Garnish with chives.

Source: Good Housekeeping Magazine, February 2017.

Cowboy caviar

Makes 10 servings

Dips and chips are a basic for any game-time party and this healthy option will be a homerun. Use your favorite kind of beans, or a combination of beans, for the recipe and any color of bell peppers you prefer. The dip also makes a tasty sandwich wrapped up in a lettuce leaf or tortilla.


1 tablespoon oil (canola, olive or vegetable)

1 tablespoon cider vinegar

1 tablespoon lemon juice

1/2 teaspoon Dijon mustard

1 (15 ounces) can beans, drained and rinsed

3/4 cup frozen corn, thawed

1/2 cup onion, diced (1/2 medium)

1/2 cup bell pepper, diced (1/2 medium pepper)

1 cup tomatoes, chopped (1 medium tomato)

1 avocado, chopped


Whisk oil, vinegar, lemon juice and mustard in a small bowl. Stir beans, corn, onion, bell pepper and tomatoes in medium bowl. Pour dressing over bean mixture. Cover and refrigerate until ready to serve. Add avocado just before serving. Stir gently to combine. Serve with tortilla chips or as a filling for a tortilla or lettuce wrap. The flavor can be changed by adding different seasonings like salt and pepper, garlic powder, cilantro or chili powder.

Source: Healthy & Homemade 2018 Nutrition and Fitness Calendar, Iowa State University Extension & Outreach.

Bernie Mason has written the Local Flavor column for the Billings Gazette for three years or so. She was Yellowstone County extension agent for 24 years. Mason grew up in Sidney in a family of German and Danish ancestry.

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