I don't have a favorite in this year's Super Bowl ... unless you count the commercials. Once the Kansas City Chiefs are out, I tend to cheer for teams that have former K-State Wildcat players. Sadly, none remain this year. I have friends who are die-hard Broncos fans, but I don't really care who wins. Sacrilege, I know!
I saw a recipe for Cheesy Pull-Apart Sliders on my Facebook feed this week and thought they'd be a perfect addition to a Super Bowl party. The sauce is reminiscent of the one used for Funeral Sandwiches, a recipe that has quite a sad name for such a delicious end product.
But instead of using ham as the main attraction, these sliders use ground beef. How can that not appeal to a Kansas beef producer? Since I have ground beef readily available in the freezer, it's a win-win.
You won't fumble your Super Bowl party with this easy, tasty addition to the game plan. (You can add Sweet and Sour Beans to the party line-up, too.)
Cheesy Pull-Apart Sliders
Adapted from my Facebook feed1 lb. ground beef
1 cup chopped onion
2 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. mustard powder
1/2 tsp. smoked paprika
1 10-oz. can diced tomatoes and green chiles, drained
1/4 cup ketchup
12 slices Cheddar cheese
12 dinner rolls or slider buns
1/2 cup butter
2 tbsp. brown sugar
1 tbsp. Worcestershire sauce
1 tbsp. prepared mustard
1 tbsp. sesame seeds
Preheat oven to 350 degrees. Brown beef with onions and garlic. Drain fat. Stir in seasonings, diced tomatoes and ketchup, mixing together well and heating through.
Slice dinner rolls or slider buns in half. Place bottom half of rolls in a 9- by 13-inch pan which has been sprayed with cooking spray. Top with beef mixture. Top with sliced cheese. Add the tops of the buns.
Glaze: Melt butter in microwave and add all other ingredients. Stir together until smooth and well combined. Pour evenly over the buns. Bake at 350 degrees for 25 minutes. I covered with foil so they wouldn't get too brown.
***Today, I'm linked to the Weekend Potluck. Check out the hosts of the weekly recipe swap at: