Recipe: Seth’s Football Bites


For the dough:
6 Tbs. cold butter
2-1/4 cups Arrowhead all purpose baking mix
1/4 tsp. cumin
1/4 tsp. dry mustard powder
3/4 cup Pacific rice milk

For the filling:
1/2 cup Nancy’s cream cheese
1 packet Bombay potatoes


Cut the baking mix and spices into the butter until it has the texture of fine cornmeal. Add milk and stir. Turn the dough out onto a floured cloth and divide into 24 parts. Flatten each into a circle about 1/4” thick. Drain excess sauce from potatoes and reserve. Stir potatoes into cream cheese. If mixture is too stiff, add reserved sauce.

Put a teaspoon of the filling on each dough circle. Pinch up edges to make a football shape. Put each bite flat side down on a non-stick cookie sheet. Bake at 350° for 15 minutes or until golden brown. Remove from oven and let stand for 5 minutes before serving.