Make Giada's Super Bowl finger foods: Mini calzones, wings, more (2024)

Not sure what to serve for Super Bowl Sunday? Get inspired by these delicious finger food recipes from Giada De Laurentiis. Here, the celebrity chef is sharing her favorite finger food recipes like: mini antipasto calzones, Mediterranean chili chicken wings and double chocolate espresso cookies. They'll sure to score a touchdown with family and friends.

Ingredients

• Flour for dusting
  
• 1 (16-ounce) ball pizza dough
  
• 1/2 cup (4 ounces) shredded provolone cheese
  
• 1/2 cup (4 ounces) shredded Fontina cheese (see Cook's Note)
  
• 1-ounce salami diced into 1/4-inch pieces
  
• 1/2 of a jarred roasted red bell pepper, drained and diced into 1/4-inch pieces (about 1/4 cup)
• 1 tablespoons kalamata olives, finely chopped (about 5 olives)
  
• 1 egg
  
• 1 teaspoon water
  
• Cornmeal for dusting
• Marinara sauce, for dipping

Cook's note: Place a wedge of Fontina cheese in the freezer for 15 to 20 minutes to make shredding easier.

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

On a lightly floured work surface, roll out the dough ball into a 14-inch diameter circle, about 1/4-inch thick. Using a 4-inch round cutter, cut each dough round into 12 circles. Transfer the circles onto two heavy baking sheets dusted with cornmeal.

In a medium bowl, combine the cheeses, salami, peppers, and olives. In a separate bowl, beat the egg and water together. Place 1 tablespoon of the cheese mixture onto 1 side of each dough circle, leaving a 1/4-inch border on the edge. Using a pastry brush, lightly brush the edges of the dough with the beaten egg. Fold the unfilled side of the dough over the filling and using the tines of a fork, press the edges of the dough together to seal. Repeat with the remaining dough circles.

Ingredients

• 1/3 cup sherry vinegar
  
• 1/3 cup sugar
  
• 1/3 cup harissa
  
• 1 pound chicken wings, tips removed and wings split
  
• Non stick cooking spray
  

In a small sauce pan over medium high heat, combine the sugar and vinegars. Stir with a wooden spoon until the sugar dissolves. Reduce heat to medium and simmer for 5 minutes or until slightly thickened. Stir in the harissa. Allow the mixture to cool completely.

Place the chicken wings in a resealable plastic bag. Add 3/4 of the chili mixture to the wings and toss to coat. Place in the refrigerator and allow to marinate for 2 hours.

Preheat the oven to 400 degrees.

Spray a small, rimmed baking sheet with nonstick cooking spray. Pour the contents of the bag onto the tray and bake for 25 to 30 minutes, flipping the wings half way through cooking., until they are cooked through. Remove the wings from the oven and brush with the remaining glaze. Preheat the broiler to high and place the wings under the broiler until the skin is crispy and the glaze is sticky, about 3 minutes. Serve warm.

Ingredients

• 6 ounces semi-sweet chocolate, such as Ghiradelli, chopped into 1/2-inch pieces
  
• 2 tablespoon unsalted butter, at room temperature
  
• 1/3 cup dark chocolate-covered espresso beans
  
• 1 cup flour
  
• 2 tablespoons unsweetened cocoa powder
  
• 1 teaspoon baking powder
  
• 1/4 teaspoon fine sea salt
  
• 3/4 cup sugar
  
• 2 eggs, at room temperature
  
• 2 tablespoons water
  
• 1 teaspoon pure vanilla extract
  
• 1 cup semi-sweet chocolate chips, such as Nestle Toll House
  

Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.

In a small bowl, combine the bittersweet chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.

In the bowl of a food processor, finely chop the chocolate covered espresso beans. In a medium bowl, whisk together the chopped espresso beans, flour, cocoa powder, baking powder, and salt.

In another medium bowl, whisk together the sugar, eggs, water, and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate chips. Using a cookie or ice cream scoop, scoop level 1/4 cupfuls of the batter onto the prepared baking sheets. Bake for 18 to 20 minutes until slightly puffed and the tops begin to crack. Allow the cookies to cool completely on the baking sheets and serve.