Quick & Easy football snacks - WCAX.COM Local Vermont News, Weather and Sports-

Quick & Easy football snacks

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Kristi Tursi with Little Red Fox Bakery joins us to make some easy football snacks!

Vermont Bacon (Sausage) and Egg Pie 


2 ½ cups all-purpose flour

¾ teaspoon salt

2 sticks (8 ounces) unsalted butter, chilled and cubed

6 ounces Vermont smoke and cured bacon, drained and cut (or sausage)

8 large eggs

Salt, as needed

Smoked paprika, sprinkled on top

Smoked maple syrup, drizzled on top, about 2 tablespoons

Cracked black pepper, as needed

Egg wash

1 Egg yoke 

1 Tablespoon heavy cream 


    1. In the bowl of a food processor (fitted with the blade attachment) pulse together flour and salt until combined. Add butter and pulse together until well combined and add ice water, 1 tablespoon at a time, just until dough comes together (about 4 to 5 tablespoons). Shape dough into two evenly sized discs and wrap with plastic wrap. Refrigerate at least 1/2 hour before baking.

    2. On a lightly floured surface, roll out one disc to a 12-inch circle. (Leave the other disc in the fridge.) Transfer rolled dough to a 9-inch pie plate; trim and crimp edges. Chill for 30 minutes. **For smaller, individual portions, cut out 5-inch discs**

    3. Heat oven to 375 degrees. Prick bottom of pie with a fork. Line with foil or parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Remove foil or paper and pie weights or beans. Bake until pale golden and dry to the touch, about 5 minutes more.

    4. Increase oven temperature to 400 degrees. Evenly scatter half of the bacon on bottom of pie. Carefully crack 8 eggs over mixture (for individual portions, crack one or two eggs on top) distributing them evenly around pie with their yolks intact. Season eggs with salt, pepper, and smoked paprika. Sprinkle with remaining bacon and drizzle the two tablespoons of smoked maple syrup on top. 

    5. Lightly flour the counter. Roll out remaining disc of pie dough until 1/8-inch thick. Trim into 10-inch circle. Carefully place on top of the pie, pressing the edges into the side of the pie. 

    6. Use a fork to whisk together the egg yolk and 1 tablespoon heavy cream. Brush top of pie with egg wash and cut 4 shallow slits in the middle of the top crust. Bake for 25 to 30 minutes, or until golden brown. Allow pie to cool for about 30 minutes and serve. 

Ham and Cheese Biscuits


1 1/2 cups self-rising flour

3/4 cups heavy cream

1/2 cup cubed ham

1/2 cup asiago cheese

Salt and pepper to taste

Preheat oven to 450.

Mix flour and heavy cream together  until combined. 

Cube ham into bite sized pieces and place in skillet with 1 tablespoon butter. Heat until warm 

and crispy (about 5 minutes).

 Add ham and mix well, add in 1/2 cup cheese. 

Mix in salt and pepper to taste. 

Scoop onto baking sheet lined with parchment paper. 

Bake for 10 minutes at 450. 

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