Arts and EntertainmentSuper Sunday: Celebrate The Super Bowl With Good Food and Good Friends

Football fans wait all season for Super Bowl Sunday. On Feb. 1, most of us will huddle up to our televisions to watch the battle for the championship ring. But the Super Bowl is much more than a game, it's a time to hang out with friends and enjoy food and drink. Even those who aren't watching the game, will still enjoy the Super Bowl menu and conversation, and perhaps huddle by the fire! Professional food stylist Luana Impellizzeri advises to keep food simple. "Nothing that requires elaborate last minute preparation," she says. "Have a combination of hot and cold dishes. Offer a couple of different dips, accompanied by veggies as well as chips. Of course, serve lots of 'guy food' like nachos and cheese, and maybe pizza."Here are some recipes for making a big play on the big day:

Dough: 1 (16 oz.) package hot roll mix or prepared pizza dough1-1/4 cups hot water2 tsps. olive oilFilling: 1-1/4 lbs. spicy Italian sausage 3/4 cup pizza sauce4 cup (16 ozs.) shredded Italian cheese blendFor Garlic Butter:2 tsps. butter1/2 tsp. minced garlic1/4 cup shredded Parmesan cheeseFor filling, remove sausage from casing. Saute sausage in large skillet, breaking up with fork, until cooked and browned, 5-8 minutes. Drain well and set aside. Preheat oven to 375F. Make hot roll mix according to package directions for pizza, replacing egg and butter with hot water and olive oil. Let dough stand 5 minutes. Divide dough into 8 pieces. Roll each piece into an oval about 5x7 inches. Place 1/4 cup Italian cheese blend into center of each oval.Top with 1/3 cup cooked sausage. Spoon 1 tbsp. pizza sauce over sausage. Sprinkle with another 1/4 cup of cheese. Bring up edges of dough and seal securely. Transfer calzone to lightly greased baking sheet, placing seam side up to form a "football" shape. Repeat with remaining dough and filling. Set calzones in a warm place to rise, covered with towel, 25 mins. Bake until lightly browned, about 20 mins. In a small skillet, heat butter and garlic over low heat until butter is melted and garlic is tender, about 3 mins. Remove calzones from oven when lightly browned. Brush hot calzones with garlic butter and sprinkle each with 1/2 tsp. Parmesan cheese. Return to oven until cheese melts, about 2 mins. Let stand 5 mins. before serving.Note: To make "football laces" on calzones, cut thinly-sliced mozzarella into thin strips. Arrange on calzones after brushing on garlic butter and sprinkling with Parmesan cheese. Calzones can be baked and refrigerated up to two days in advance. Reheat at 350F until hot, about 20 mins. Serves 8.

12 ozs. Jalapeno Jack cheese, cut into 3/4 inch cubes24 square wonton wrappers3-4 cups vegetable oil1 package (8 ozs.) cream cheese, softened1/3 cup bottled sweet and sour saucePlace 1 cube of cheese in middle of wonton wrapper. Fold in half to form a triangle, sealing edges with water. Fold remaining two edges together and seal. Repeat with remaining cheese and wrappers. Heat oil in deep skillet to 375F. Fry wontons 6-8 at a time, until golden brown, about 4 mins. Drain on paper towel.For dip, combine cream cheese and sweet and sour sauce in small bowl until smooth. Serve wontons with sauce for dipping. Serves 12.For healthier Super Bowl snacking, try this recommendation from four-time super bowl champ Joe Montana. It is one of many delicious alternatives to the traditional high-salt high-fat snacks.

Vegetable oil spray1 cup dry whole-wheat breadcrumbs4 large egg whites1 1/2 pounds boneless, skinless chicken breast strips1 tbspn. garlic powder1 tsp. dried basil, crumbled1 tsp. dried marjoram, crumbled1 tsp. dried thyme, crumbled1 tsp. dried parsley, crumbled1 tsp. dried savory, crumbled1 tsp. ground mace or nutmeg1 tsp. fresh ground black pepper1 tsp. onion powder1 tsp. sage, rubbed or crumbled1/2 tsp. cayenne (optional)Preheat oven to 500 degrees. Spray a large, nonstick baking sheet with vegetable oil spray. Place breadcrumbs on a sheet of waxed paper. Whisk egg whites in a shallow bowl until foamy. Using a meat mallet, gently pound chicken strips to 1/3-inch thick.Make herb mixture: combine garlic powder, basil, marjoram, thyme, parsley, savory, mace or nutmeg, black pepper, onion powder, sage and cayenne. Place herb mixture in small bowl.Sprinkle chicken strips with herb mixture, roll in breadcrumbs, then dip in egg whites. Return chicken to breadcrumbs to re-coat, shake off excess and place on prepared pan.Bake chicken in oven for five mins. Turn strips over with a spatula and continue to bake for another 5 mins. until just cooked through. Serve on a platter with homemade barbecue dip and/or any other dip of choice. Makes 8 servings. Nutritional Information (per serving): CaloriesÊ177; fatÊ3.67Êg; carbohydratesÊ11.88Êg; proteinÊ22.72Êg; cholesterolÊ52.05Êmg; sodiumÊ192Êmg

2 cups water2 6-ounce cans no-salt-added tomato paste*1/2 cup no-salt-added ketchup*1/4 cup firmly packed dark brown sugar1/4 cup chopped onion2 tbspns. no-salt-added chili powder 2 tbspns. fresh lemon juice2 tbspns. cider vinegar2 tbspns. vegetable oil1 tbspn. chopped fresh parsley1 tsp. dry mustard1 tsp.w paprika1 medium clove garlic, minced, or 1/2 teaspoon bottled minced garlic1/8 tsp. freshly ground pepperDash of no-salt-added red hot-pepper sauce, optional Whisk together all ingredients in a large saucepan. Bring to a boil over high heat. Reduce heat to low and simmer uncovered for 20 minutes or until flavors have blended, whisking occasionally. Allow to cool before storing in refrigerator.

3 tbspns. paprika2 tsps. dried oregano, crumbled1 tsp. round cumin1 tsp. turmeric1 tsp. garlic powder1/4 tsp. cayenneStir together ingredients in a small bowl until well blended. Store in an airtight container in a cool, dark place.Honey Mustard Dip1/4 cup all-purpose flour2 tspns. ugar2 tspns. dry mustard1/4 tsp. onion powder1/4 tsp. turmeric2 tbspns. fresh lemon juice2 tbspns. water2 tbspns. honeyWhisk together flour, sugar, mustard, onion powder and turmeric. Whisk in lemon juice, water and honey.