It is finally football season! Okay, okay, I may be a couple weeks late on this, but regardless, the time is here to spend your weekends on the couch with a group of friends, cheering on your favorite team, ours of course, the Buckeyes. I don’t know about you, but it is not a true football Saturday, or Sunday without some great food, and when I say great food, balls must be included. It has been a while since I have come up with a new ball, but I think this one will be a crowd pleaser. The ingredients are simple, but the flavors are bold; this is one that is definitely worth trying!
Ball Filling
1lb Ground Turkey/Chicken/ Beef (I used Turkey)
1 Packet Taco Seasoning
2 Jalapeno’s - seeded and chopped (I left seeds from half of one to add some spice)
1 bunch green onions chopped (white parts only)
2 8oz packages Cream Cheese - Softened
8oz Sharp Cheddar Cheese – Shredded
1 15.5oz Can Corn – drained
½ bunch Cilantro – Chopped
2 packages Pillsbury Crescent Rolls or Sheets
Brown meat until cooked through. Add Taco seasoning and ¾ cup water, cook until thickened. Add Taco Meat, Cream Cheese, Cheddar Cheese, Jalapeno’s, Green Onions, Corn, and Cilantro to a bowl and mix well. Refrigerate at least 1 hour.
Cut Crescent sheets into 16 squares and place a dollop of filling in the middle. Fold corners together and form into a ball. Place on a cookie sheet.
Bake in a 350 degree oven until golden brown, 20-25 minutes. Serve with Cilantro Sour Cream and Avocado spread if desired
Cilantro Sour Cream
1 Cup Sour Cream
Zest of 1 Lime
Juice ½ Lime
1/4tsp Salt
2 Tablespoons Chopped Cilantro
Combine all ingredients and chill 20 minutes
Avocado Dip
2 Avocados
2 Tablespoons Chopped Cilantro
Dash Lime Juice
1 Clove Garlic Chopped
1 Tablespoon Finely Chopped Onion
1 Small Tomato- Diced
Salt to Taste
Dash of Tobasco (optional)
Combine all ingredients except the tomato and combine until smooth. Add tomato and combine gently; ensure seasoning is correct. Chill 20 minutes
