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6 Super Bowl Snacks To Make For The Big Game

The countdown to Super Bowl LV is right around the corner and even though our beloved New England Patriots won’t be playing this year, that doesn’t mean you can’t enjoy the game and, of course, make some fun, delicious game time snacks.

Enchilada Crescent Ring

Photo by Matt Armendariz

  • 2 1/2 cups shredded rotisserie chicken (skin and bones discarded)
  • 1/2 cup jarred red enchilada sauce
  • 1/4 cup sliced and drained pickled jalapenos, chopped
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 clove garlic, finely chopped
  • 2 scallions, thinly sliced, white and green parts separated
  • Kosher salt
  • Nonstick cooking spray, for greasing the pan
  • Two 8-ounce tubes refrigerated crescent roll dough
  • 1/2 cup shredded Mexican blend cheese
  • 3 ounces pepper Jack cheese, cut in half (about 5 slices)
  • 2 tablespoons unsalted butter, melted
  • Salsa, for serving
  • Sour cream, thinned with water, for serving


1.) Preheat the oven to 375 degrees F. Stir together the chicken, enchilada sauce, pickled jalapenos, chili powder, cumin, garlic, scallion whites, and 1/2 teaspoon salt in a medium bowl. Set aside.

2.) Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate them into 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun).

3.) Spoon the chicken mixture over the short ends of the triangles closest to the ramekin. Sprinkle Mexican blend cheese on top of the chicken. Then top with the pepper Jack slices. Remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely). Repeat with the remaining triangles (there will be some gaps where you can see the chicken mixture).

4.) Bake until the dough is golden brown and the cheese is melted for about 25 minutes. Brush the dough with butter and sprinkle on the scallion greens. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with salsa drizzled with thinned sour cream. 

 Recipe by: Food Network

Football Cheeseball with Herbed Crackers

Photo by: Yia Thao


  • 1 pound cream cheese, softened
  • 8 ounces sharp Cheddar, shredded 
  • 3/4 teaspoon hot sauce 
  • 3/4 teaspoon Worcestershire sauce 
  • 1/4 teaspoon garlic powder 
  • 1/4 teaspoon onion powder 
  • 1 medium shallot, minced 
  • Kosher salt and freshly ground black pepper 
  • 4 tablespoons unsalted butter 
  • 1 1/4 teaspoons minced fresh rosemary 
  • 1 1/4 teaspoons minced fresh thyme 
  • One 9.1-ounce box of whole-wheat crackers, such as Wheat Thins 
  • 1 1/4 cups walnuts 
  • 1 piece white string cheese 
  • Vegetable crudites, for serving

1.) Combine the cream cheese, Cheddar, hot sauce, Worcestershire sauce, garlic powder, onion powder, and shallots in a large bowl. Beat with an electric mixer until thoroughly blended. Season with salt and pepper. Transfer to a large sheet of plastic wrap, cover with a second sheet of plastic wrap, and form into a football shape. Wrap up in the plastic and refrigerate until firm, at least 2 hours and up to overnight.

2.) Preheat the oven to 350 degrees F.

3.) Combine the butter, rosemary, and thyme in a small bowl and microwave until melted

4.) Lay the crackers out on two baking sheets. Brush the tops with about 2 1/2 tablespoons of the herb butter. Bake until fragrant and a shade darker, about 10 minutes. Cool completely, then store in an airtight container at room temperature until ready to eat. (The crackers can be made up to 2 days ahead.)

5.) Toss the walnuts with the remaining herb butter and arrange them on a baking sheet in a single layer. Bake until golden brown, about 8 minutes. Cool completely, then finely chop.

6.) Unwrap the cheese ball and cover it completely with the walnuts. Transfer to a serving dish. Separate the string cheese into strands and arrange them to look like the laces on a football. Serve with the herbed crackers and crudites.

Recipe by: Food Network

Triple Pork Sliders

Photo from Food Network Website


  • 1 1/2 pounds ground pork
  • 1/2 pound fresh Mexican chorizo sausage, casings removed
  • 1/4 cup finely grated Pepper Jack cheese
  • 1 small shallot, finely chopped
  • 1 clove garlic, finely chopped
  • Kosher salt and freshly ground black pepper
  • 8 slices applewood smoked bacon, cooked crisp
  • 16 small dinner rolls, sliced in half
  • Curly leaf lettuce
  • 3 sliced plum tomatoes
  • Smoked Paprika Mayonnaise, recipe follows
Smoked Paprika Mayonnaise
  • 1/4 cup mayonnaise
  • 1 tablespoon smoked paprika
  • 1 teaspoon hot sauce (recommended: Sriracha)
1.) Preheat a flat top grill pan to medium-high heat.

2.) In a medium bowl, mix the ground pork, sausage, cheese, shallot, garlic, and salt and pepper, to taste. Form the meat mixture into small equal-sized patties.

3.) Cook the burgers for 3 to 4 minutes on each side. Remove them from the pan and serve on split rolls with a half a slice of bacon, lettuce, tomato, and Smoked Paprika Mayonnaise.

Smoked Paprika Mayonnaise:

1.) Mix all of the ingredients together in s medium bowl. Cover with plastic wrap and refrigerate until serving, allowing the flavors to meld. It can be made a day ahead.

Recipe by: Food Network

Supreme Pizza Dip

Photo By Food Network Kitchen


  • 4 ounces pepperoni
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped green bell pepper
  • 2 cloves garlic, minced plus 1 whole clove
  • 1/2 teaspoon dried oregano
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon tomato paste
  • One 28-ounce can of crushed tomatoes
  • 1/3 cup pitted black olives, chopped
  • 1/4 cup grated Parmesan
  • 1 baguette, ends trimmed, sliced diagonally into twenty-four 1/2-inch pieces
  • 2 tablespoons olive oil
  • 4 ounces mozzarella, diced
1.) Preheat the oven to 425 degrees F. Dice 3 ounces of pepperoni. Thinly slice the remaining 1 ounce and set it aside to garnish the dip.

2.) Heat a medium cast-iron or ovenproof skillet over medium heat until hot. Add the diced pepperoni and cook, stirring, until crisp, 4 to 5 minutes. Add the onions, bell pepper, minced garlic, oregano, 3/4 teaspoon salt and some pepper. Continue to cook, stirring, until the onions are very tender and lightly browned, about 5 minutes.

3.) Stir in the tomato paste and cook, stirring, until it coats the vegetables and smells lightly toasted, about 1 minute. Stir in the tomatoes with their juice from the can. Reduce the heat and simmer, occasionally stirring, until the mixture is slightly thickened, about 15 minutes. Stir in the olives and Parmesan and remove from the heat. Season with additional salt and pepper.

4.) Meanwhile, toss the baguette slices with the oil and spread in a single layer on an ungreased baking sheet. Bake until lightly toasted and crisp, 7 to 9 minutes. Rub the slices with the whole garlic clove and set aside to cool.

5.) Preheat the broiler. Scatter the mozzarella and reserved sliced pepperoni over the dip in the skillet. Place the skillet under the broiler and broil until the cheese is melted and lightly browned, 2 to 3 minutes. Serve the dip warm with the garlic toasts on the side.

Recipe by: Food Network

Lightened-Up Slow-Cooker Chicken Buffalo Dip

Photo by Food Network

  • Two 8-ounce packages of reduced-fat cream cheese, cut into small pieces
  • 2 cups shredded white meat from a rotisserie chicken, skin and bones discarded
  • 2 cups shredded low-fat Cheddar (about 6 ounces)
  • 1 cup buttermilk
  • 1/3 cup hot sauce, such as Frank's
  • 1 tablespoon all-purpose flour
  • 1 teaspoon Worcestershire sauce
  • 3/4 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 cup parsley leaves, chopped
  • 1/4 cup crumbled blue cheese
  • Celery and carrot sticks, for serving


1.) Put the cream cheese, chicken, Cheddar, buttermilk, hot sauce, flour, Worcestershire, cayenne, garlic powder, and onion powder in a slow cooker, and stir to roughly combine.

2.) Cover, and cook on high for 2 hours; the mixture should be bubbling, and the Cheddar melted. Stir until smooth and combined. Sprinkle with the parsley and blue cheese, reduce the heat to warm and serve with celery and carrot sticks.

Recipe by: Food Network

Football Cake

Photo From Food Network


  • One 15.25-ounce box chocolate cake mix (plus required ingredients)
  • 4 sticks (1 pound) unsalted butter, at room temperature 
  • 8 cups confectioners' sugar (one 1-pound box)  
  • 1/4 teaspoon fine salt  
  • 1 tablespoon vanilla extract  
  • 6 tablespoons milk 
  • 3/4 cup unsweetened cocoa powder
  • 2 cups sweetened coconut flakes
  • Green food coloring


1.) Bake two 9-inch round cakes according to package instructions. Let cool completely.

2.) Beat the butter, sugar, and salt on low speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer) until mostly combined. Add the vanilla, increase the speed to medium-high and beat until smooth. Adjust the consistency of the frosting with milk as desired, adding 1 tablespoon at a time. Remove 3 cups of the frosting and transfer them into a pastry bag or a resealable plastic bag. Add the cocoa powder to the remaining frosting in the bowl and beat on low until mostly incorporated. Then beat on medium-high until completely smooth. Set both frostings aside at room temperature until ready to use.

3.) Use a ruler to measure a 2-inch-wide strip across the entire center of one cake. Cut the strip out and remove (the cake will now be 2 half circles). Repeat with the other cake. Transfer the cutout strips to a medium bowl.

4.) Transfer the halves of one cake to a cake round or parchment-lined work surface. Push the two halves together snuggly to form a football shape. Trim and level the domed top and transfer the trimmings to the bowl along with the cake strips.

5.) Snip the tip-off of the pastry bag and pipe three-quarters of the white frosting all over the bottom cake layer (the remaining frosting will be used for the laces and stripes). Top the frosting with the remaining two cake halves, domed-side up, pressing them together to create another football shape. Remove 1/4 cup of the chocolate frosting and set aside. Use the remaining chocolate frosting to frost the top and sides of the football. Chill the cake for a least 30 minutes.

6.) While the cake is chilling, crumble all the cake trimmings into tiny crumbs. Add the reserved 1/4 cup chocolate frosting to crumbs and mix until completely combined. Add coconut to a resealable bag with a few drops of green food coloring. Shake and knead the bag until the coconut looks like grass (add more coloring as needed).

7.) Press the cake and frosting mixture directly onto a cake stand or serving platter into a 9-inch circle about 1/4-inch-thick (this is the "dirt"). Press the coconut grass into the chocolate dirt so that it adheres. Chill while you finish the cake.

8.) Remove the cake from the refrigerator. Use the remaining quarter white frosting to pipe laces and stripes onto the top and sides of the cake. Carefully remove the cake from the cake round or parchment transfer it to the center of the coconut-covered stand or platter.  

Recipe by: Food Network

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