With Super Bowl Sunday just around the corner, it’s time to start thinking about those tasty finger-licking snacks that’ll keep your guests satisfied at your party.

Here are three simple and delicious recipes I chose because as a college student, I want to serve budget-friendly yet delicious snacks to my friends at parties.

Buffalo chicken rolls are one of my favorite appetizers. They require only a few ingredients, are very easy and quick to make. Buffalo hot sauce, chicken, bleu cheese is the perfect food combination for cheering on the football game.

This recipe was adapted from canyoustayfordinner.com

Buffalo Chicken Rolls

12 egg roll wrappers (4 square inches)

1 cup (6 ounces) cooked and shredded chicken

1/2-2/3 cup Frank’s Red Hot Sauce

1 cup (4 ounces) crumbled blue cheese

1 cup broccoli slaw or cole slaw (dry)

Small bowl of water

Nonstick cooking spray

Blue cheese dressing, for serving

Preheat the oven to 400 F. Prepare your ingredients by mixing the hot sauce and chicken (to your desired spiciness) and lay out the egg roll wrappers for filling.

Layer the stuffing ingredients on the bottom corner of the egg roll wrapper, starting with the cole slaw, followed by the chicken, and last, the blue cheese crumbles. Do not overstuff.

Fold the bottom corner (the stuffed corner) up so that the stuffing is covered. Loosely fold the right corner in, then the left, so that the egg roll looks similar to an envelope. Roll the egg roll from the bottom up towards the open corner. Wet your finger in the bowl of water and place it on the last open flap-this will help the egg roll stay closed when the last corner is folded down.

Repeat with other rolls and align them on a greased cookie tray. Spray the tops of the rolls with nonstick cooking spray so that they turn a crisp golden brown while baking.

Bake each roll 12-15 minutes. Serve with chilled bleu cheese dressing dipping sauce or ranch.

Cauliflower is a great substitute for bread. Gluten-free diets often use it as a replacement for flour, such as in cauliflower pizza dough or baked cauliflower macaroni and cheese. Replacing a carbohydrate with a vegetable is always a healthier alternative to bread. I like to mix marinara and ranch to create a dipping sauce for these delicious appetizers.

Cauliflowernutrition.net states that cauliflower is high in fiber and an excellent source of vitamin C, magnesium, potassium and phosphorus.

This recipe was adapted from thekeyingredient.com

Cauliflower Cheese Sticks

¼ of a large cauliflower grated

1 teaspoon olive oil

2 cloves garlic, minced

1 large egg white, lightly beaten

½ cup mozzarella cheese

½ teaspoon dried Italian herb seasoning, divided

Preheat the oven to 350 F. Line a 9-inch-by-5-inch pan with foil and grease with cooking oil.

Grate the cauliflower by using a cheese grater. After grating it, you should have about 1 and ½ cups, lightly packed.

Microwave riced cauliflower in microwave for about 5 minutes, until softened. While the cauliflower is cooking, heat the oil in a small skillet and sauté the garlic until softened.

When the cauliflower is done, add the garlic mixture, lightly beaten egg white, Italian seasoning and ¾ cup of mozzarella, stir well and spread onto prepared pan.

Bake until it starts to turn golden brown. Remove from oven and flip so that the bottom side of the cauliflower loaf is on top.

Sprinkle the remaining cheese and Italian herb seasoning and bake for another 10 minutes until the cheese is melted and golden brown.

Cool cheese until slightly hardened, then cut into pieces and serve with warm marinara sauce.

For those of you football fans who do enjoy bread, garlic twists are the way to go. I like these bread sticks because they are one of the easiest appetizers I have ever made and are satisfyingly delicious.

This is my personal recipe. This recipe is great because you can modify it to your liking by adding different flavors and ingredients. For example, you can mix bacon or pistachios to the center to create a variety of flavors.

Garlic Bread Twists

1 (17.5 ounce) package frozen puff pastry, thawed (I used Pillsbury breadsticks because they are already sliced)

2 cloves minced garlic

½ cup ranch

½ cup shredded mozzarella cheese

¼ cup shredded cheddar cheese

Dried basil, to sprinkle

Preheat the oven to 350 F. Line a baking sheet with foil and spray with nonstick cooking spray.

Unfold the pastry and separate into groups of two breadsticks. Mix the minced garlic, ranch, mozzarella and cheddar cheeses together in a small bowl.

Cover the top of one breadstick (for each pair) with the cheese mixture. Sprinkle basil on top of the cheese.

Take the second breadstick and place over the cheese mix. This should form a sandwich with the cheese in the middle.

Twist the sandwiched bread sticks together twice and align the twists on the baking sheet, leaving room for the dough to rise.

Spray the top of each twist with nonstick cooking spray and bake until golden brown, about 15 minutes. Serve with warm marinara sauce or chilled ranch dressing.

Anna Puccinelli can be reached at [email protected]