Easy Game Day Snacks to Make For a Small-Scale Super Sunday
Good Morning America
Whether you’re planning a socially distant outdoor watch party, cutting your crowd size down to a couple of close friends or just cooking game day recipes for yourself, there’s no shortage of delicious individual-sized snacks that everyone will love so we have recipes and tips to pull it all together …
Cookbook author, recipe developer and chef MacKenzie Smith shared a genius game day snack hack
“You might try a jarcuterie — charcuterie in a jar — so that each family member has their very own charcuterie,” she suggested of the COVID-19-conscious food trend.
Simply assemble your favorite party snacks, meats, cheeses and accompaniments like veggies or spreads and stack into small jars to create individual charcuterie servings.
BBQ Chicken Baked Pull-Apart Sliders
Total Time30 minutes
- 1 12-count dinner rolls, not pulled apart
- 1 16-ounce container shredded chicken in BBQ sauce
- 8 slices pepper jack cheese
- 3 tablespoons melted butter
- 2 tablespoons chopped parsley
Heat oven to 350 degrees. Lightly spray a 13×9 inch baking dish with non-stick cooking spray.
Slice sheet of dinner rolls in half horizontally. Place bottom half of rolls in prepared baking dish.
Spoon shredded chicken in BBQ sauce on top of roll bottoms, spreading to cover.
Top meat with cheese slices. Cover with bun tops.
In small bowl, combine melted butter and parsley. Brush tops of buns with butter mixture.
Bake 20 minutes, or until cheese is melted, sliders are warmed through and bun tops are toasted.
Chef Smith also shared a bite-sized spin on pizza and told the “Heart to Table” podcast that the simple recipe from Hormel Foods is perfect for smaller game day plans.
Pepperoni Pizza Rollups
Total Time1 hour
- 1 (13.8-ounce) refrigerated pizza dough
- 1 teaspoon olive oil
- 1/2 cup pizza sauce
- Dried basil, to taste
- Garlic powder, to taste
- 1/2 cup shredded mozzarella cheese
- 30 HORMEL® Pepperoni
- 1/4 cup yellow cornmeal
- 3 tablespoons grated Parmesan cheese
- Additional pizza sauce, for dipping
Heat oven to 350 degrees. Line large baking sheet with parchment paper. Roll out refrigerated pizza dough onto lightly floured surface. Roll into 9×12-inch rectangle. Brush top lightly with olive oil.
Using fork, poke multiple indents into the surface of dough to prevent bubbling. Spread pizza sauce on top of dough. Sprinkle lightly with basil and garlic powder, to taste. Sprinkle mozzarella cheese evenly over sauce. Top cheese with pepperoni slices. Carefully roll dough into long, tight log, starting at the long side. Place log on prepared baking sheet, seam-side down. Refrigerate 25 minutes.
Remove from refrigerator and cut log into 12 (1-inch) slices. Pour cornmeal into small bowl. Dip the bottom of each roll into cornmeal and place on baking sheet, cornmeal-side down. Sprinkle tops of rolls with Parmesan cheese. Bake 20 minutes or until sides are lightly browned. Cool 5 minutes. Serve with pizza sauce for dipping.