These easy recipes are perfect for Super Bowl Sunday.
AIR-FRYER PIZZA ROLLS
ACTIVE: 30 min l TOTAL: 55 min l SERVES: 8 to 10
2 strips thick-cut bacon, finely chopped
Cooking spray
All-purpose flour, for dusting
1 pound pizza dough (thawed if frozen), cut into 3 pieces
6 tablespoons marinara sauce, plus warmed sauce for serving
3 ounces sliced pepperoni, chopped
6 tablespoons finely chopped bell pepper (any color)
6 tablespoons canned sliced black olives, drained
1 cup shredded low-moisture mozzarella cheese
1. Cook the bacon in a small skillet over medium heat until browned and crisp, about 5 minutes. Drain on paper towels. Remove the tray from a 6-quart air fryer and spray generously with cooking spray.
2. Lightly dust a work surface with flour. Roll out 1 piece of pizza dough into a 6-by-9-inch rectangle. Brush with 2 tablespoons sauce, leaving a 1-inch border along one of the long sides. Scatter one-third each of the pepperoni, bell pepper, olives and bacon on top of the sauce, then sprinkle with one-third of the mozzarella. Carefully roll into a tight log, rolling toward the clean border. Tuck in the ends. Arrange seam-side down on the air-fryer tray and refrigerate. Repeat to assemble 2 more pizza rolls, spacing them about 1 inch apart on the tray.
3. Air-fry the rolls at 400? until golden brown and crisp all over, about 12 minutes. Let rest at least 10 minutes, then trim the ends and cut into ½-inch-thick slices. Transfer to a platter and serve with warm marinara sauce.
AIR-FRYER BEER CHEESE DIP
ACTIVE: 15 min l TOTAL: 35 min l SERVES: 8 to 10
8 ounces cheddar cheese, shredded
4 ounces room-temperature cream cheese, cut into small pieces
4 ounces processed cheese (such as Velveeta), cut into small cubes
2 teaspoons dijon mustard
1 teaspoon Worcestershire sauce
¼ teaspoon garlic powder
Pinch of cayenne pepper
¾ cup brown ale
¼ cup milk
Pretzels, for serving
1. Stir together the cheeses, mustard, Worcestershire sauce, garlic powder and cayenne in a medium bowl; stir to combine. Transfer to a 4-cup ramekin (it will need to fit inside your air fryer). Pour the beer and milk over the cheese mixture in the ramekin and cover the ramekin with foil.
2. Carefully transfer the ramekin to the air fryer and air-fry at 400° for 10 minutes. Stir a few times, then re-cover with the foil and continue to cook, whisking every 5 minutes, until completely smooth, 10 to 15 more minutes. Remove from the air fryer and whisk to make sure the dip is smooth. Serve with pretzels.
AIR-FRYER CRISPY ONION PETALS
ACTIVE: 30 min l TOTAL: 45 min l SERVES: 4 to 6
FOR THE DIPPING SAUCE
¼ cup mayonnaise
¼ cup sour cream
1 tablespoon chopped fresh parsley
2 teaspoons horseradish
2 teaspoons dijon mustard
½ teaspoon paprika
¼ teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
FOR THE ONION PETALS
2 cups all-purpose flour
1½ teaspoons paprika
1 teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 cups buttermilk
3 large eggs
4 cups panko
¼ cup vegetable oil
1 teaspoon sugar
2 medium sweet onions
Chopped fresh parsley, for topping
1. Make the dipping sauce: Stir together the mayonnaise, sour cream, parsley, horseradish, mustard, paprika, Worcestershire sauce and ½ teaspoon each salt and black pepper in a bowl. Cover and refrigerate.
2. Make the onion petals: Whisk together the flour, paprika, onion powder, garlic powder, cayenne, 1 teaspoon salt and ½ teaspoon black pepper in a large bowl; scoop out 1 cup and whisk with the buttermilk and eggs in a separate bowl. Combine the panko, vegetable oil, sugar and 1 teaspoon each salt and black pepper in another large bowl; mix until evenly combined.
3. Peel the onions and trim both ends. Cut into quarters, then halve each quarter to make 1-inch wedges. Separate into individual petals. Dredge the petals in the flour mixture, then drop into the buttermilk mixture. Drain the petals and dredge in the panko mixture.
4. Arrange half of the petals in a 6-quart air fryer. Air-fry at 350° until crisp and golden, 15 to 18 minutes; transfer to a platter. Repeat with the remaining petals; sprinkle with parsley and serve with the sauce.
AIR-FRYER HOISIN WINGS
ACTIVE: 20 min l TOTAL: 45 min l SERVES: 4 to 6
2¼ pounds split chicken wings (preferably small)
¼ cup plus 2 tablespoons soy sauce
4 teaspoons toasted sesame oil
Freshly ground pepper
2 tablespoons sesame seeds
2 teaspoons finely grated fresh ginger
1 clove garlic, finely grated
3 tablespoons hoisin sauce
3 tablespoons orange marmalade
2 tablespoons ketchup
4 teaspoons rice vinegar
1 tablespoon sriracha
2 scallions, thinly sliced
1. Combine the wings, 2 tablespoons soy sauce and the sesame oil in a large bowl. Season generously with pepper and toss to coat; set aside to marinate about 15 minutes.
2. Meanwhile, toast the sesame seeds in a small skillet over medium-low heat, stirring occasionally, until just golden, 3 to 4 minutes; set aside.
3. Make the glaze: Whisk together the ginger, garlic, hoisin sauce, marmalade, ketchup, vinegar, sriracha and remaining ¼ cup soy sauce in a bowl until smooth; set aside.
4. Arrange the chicken wings in a 6-quart air fryer in an even layer, packing them in tightly (they will shrink as they cook). Air-fry at 400°, flipping halfway through, until golden and crisp, 16 to 20 minutes. Remove the wings, add them to the bowl with the glaze and toss to coat. Return the wings to the air fryer and cook until sticky and glazed, 4 to 6 minutes. Transfer to a platter and top with the toasted sesame seeds and scallions.
PHOTOS: DAVID MALOSH; FOOD STYLING: SIMON ANDREWS; PROP STYLING: PAIGE HICKS. ■
