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World Cup recipes bring the taste of Brazil to your kitchen

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World Cup soccer unites soccer fans of all ages. Whether you're cheering for Team USA or one of the other teams, now's the time to plan your World Cup soccer viewing parties with family and friends.

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As you check out the World Cup schedule, Pillsbury offers six World Cup inspired recipes from Qué Rica Vida, perfect for viewing parties and to bring the delicious bold flavors of Brazil to your kitchen.

From Queso Fundido and Chorizo Pastries to Chocolate Chip Baskets with Dulce de Leche Ice Cream, Pillsbury wants to help you celebrate the matches with friends and family this year.

These simple recipes are welcome at family parties anytime and most importantly, are delicious, unique and easy to prepare. So kick back, cook up some great food and enjoy the world's best soccer.

Jalapeno Rolls

12 jalapeños
2 cups of cream cheese, room temperature
1/2 cup of cheddar cheese, grated
4 strips of bacon
1 egg
1 teaspoon of water
1 tube of Pillsbury refrigerated original breadsticks
2 tablespoons of sesame seeds (optional)

Take one jalapeño and carefully cut the surface of the length (leaving the stem) to reveal the seeds. Use a small spoon to remove the steeds. Repeat the process with the rest of the peppers. Wash with water to be sure all the seeds are out and then dry with paper towel.

Mix the cheeses in a bowl. Set aside. Cook the bacon in a medium saucepan over medium heat until they're crunchy. Place them on a dish lined with paper towels to absorb the excess oil. Let cool briefly and cut into small pieces. Mix the bacon with the cheeses.

Preheat the oven to 350 F. Cover a cookie dish in parchment paper. Mix the egg and water in a small bowl. Set aside. Fill the jalapeños with the cheese and bacon mixture.

Open the package of breadsticks according to the instructions on the package. Unroll the dough and carefully separate so as not to break them.

Take a jalapeño and roll into a breadstick. Start with the smallest end and roll up until you reach the stem. Place on the tray and repeat until you're done.

Cover the rolls with the egg mixture and sprinkle with sesame seeds. Bake for 20 minutes or until the rolls are golden brown.

Bacon and Jalapeno Breadsticks

1 tube Pillsbury refrigerated classic pizza crust
2 jalapeños, deveined and chopped very finely
2 thick slices of bacon or 4 thin slices

Preheat the oven to 400 F. Remove the pizza dough from the refrigerator. Open the package and let sit in a glass bowl.

Use scissors to cut the bacon into small pieces and set them to fry at high heat. When they've browned, remove the excess grease, but save 1-2 tablespoons.

Set the pan back on the heat and add the chopped jalapeño; fry for one minute. Turn off the heat and let fry for 5 minutes.

Grease your baking dish with the bacon grease you have set aside. Spread your dough out until you have a rectangle. Cover the surface with pepper and bacon. Cut into 20-24 pieces using a pizza cutter. Take each strip and twist, and then place on the baking dish. Repeat until your twisted all the strips.

Bake for about 8 minutes or until the sticks take on a golden brown color. Remove from the oven and let sit for 5 minutes before serving.

Swiss Cheese and Pepperoni Spiral

1 can (11 oz) 12 Pillsbury Original Breadsticks
12 slices Swiss cheese, cut into strips
4 oz pepperoni, sliced
1 egg, whipped
1 teaspoon water
Salt and pepper, to taste
2 teaspoons dry Italian herbs

Preheat the oven to 350 F. Cover a cookie sheet with parchment paper and sprinkle with olive oil spray.

Open the can of breadsticks as per the package instructions. Unroll the dough and separate each stick carefully to avoid breaking them.

Cover a breadstick and with a strip of cheese and 3-4 slices of pepperoni. Roll in a circular shape without making it too tight.

Repeat this process with the rest of the breadsticks, forming a spiral. As you make the spiral, seal the ends of each stick with your fingertips.

Mix the egg and water in a small bowl until well combined. Once the spiral has formed, season with salt, pepper and Italian herbs. Use a kitchen brush to moisten the surface of the spiral with the egg mixture. Bake at 350 F for 20-25 minutes or until browned.

Vegetarian Pizza with Black Beans and Poblano Peppers

Cornmeal
1 package (11 oz) Pillsbury refrigerated thin pizza crust
6 tablespoon of tomato or marinara sauce for pizza
1 cup of mozzarella cheese
1/2 cup of frozen corn
6 tablespoons of black beans, cooked and cleaned
1 poblano pepper, deveined and sliced

Preheat the oven to 400 F. Sprinkle cornmeal onto the baking dish, this will prevent the pizza from sticking. Open the package of Pillsbury pizza crust and use your hands to extend the dough until you achieve the shape and size your desire, round or squared.

Bake for 5 minutes. In the meantime, thaw out the corn. After the five minutes have passed, remove it from the oven. Spread the sauce on the pizza, as well as the cheese, beans and peppers.

Bake for 8 more minutes until the cheese melts and the dough takes on a golden-brown color.

Chocolate Chip Cookie Baskets with Dulce de Leche Ice Cream

1 package (14 oz / 12 cookies) of Pillsbury Simply… refrigerated chocolate chip cookies
6 tablespoons of flour
Dulce de leche ice cream
Fruit (optional)
Instructions

Preheat the oven to 350 F. Open the package of Pillsbury Simply and place the 12 pieces of dough in a large bowl with the 6 tablespoons of flour and use your hands to mix both ingredients until they're mixed well. Divide the dough in half and then divide each half in half again, continue this process until you have 24 balls of dough.

Cover the muffin tins in an even layer of cooking spray. This will prevent the baskets from sticking. Take each ball of dough and use your hands to mold them into thin circles, place one in the mini muffin tin openings and use your fingers to push the dough against the walls and bottom of the tin. Repeat until you've used all 24 balls of dough.

Bake for 8 minutes. After this time has past, remove the baking tins from the oven (carefully, so you don't get burned), but don't turn the oven off. You'll see that the cookies have "inflated" because you won't be able to see the middle. Use a spoon to push the cookies down and towards the walls to maintain the shape of a basket.

Bake for 4 more minutes. Remove from the oven and let cool for 2 minutes. Carefully remove each of the baskets from the mold. Let cool completely, fill with ice cream and serve with a side of fruits if you like.

Queso Fundido and Chorizo Pastries

1 tube (8-oz) Pillsbury crescent dinner rolls
2-3 oz (about 75 grams) of pork chorizo
3 1/2 oz (100 grams) Oaxaca cheese
You'll also need a cupcake mold
Instructions

Preheat the oven to 375 F. Open the tube of crescents and unroll the first triangle. Place the widest part of the triangle at the bottom of one of the cupcake molds and then take the other end and bring the two together. It will look like a small basket. Repeat until you've completed them all.

Bake for 8 minutes. In the meantime, heat a pan and fry the chorizo until it brown. Shred the Oaxaca cheese.

After the 8 minutes, remove the mold from the oven. Use a spoon to help you flatten out the middle of each basket to make room for the cheese. Place the cheese in the middle of each pastry and sprinkle with chorizo.

Lower the temperature to 350 F and bake for 4 more minutes. Remove from the oven, let sit and serve. You can serve with salsa or guacamole.

It doesn't get much better than great food, family and friends and the best soccer in the world. Plan your World Cup soccer viewing party today and enjoy.

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