Game Day. And this weekend, its the ultimate game day – the Super Bowl. From the start of pre-game conferences and split-square bets, to cheering on your team, to half-time scandals and ranking new commercials, we all know what the real highlight of the day is…the food. A marathon of food, to be exact. Not everyone will wake up ready to bring their A-Game but we can guarantee that everybody brings their appetite to the Super Bowl. We’ve got two quick and simple recipes that are both large group friendly and delicious. Everybody wins.
And in true team fashion, we made this post a DOUBLE TAKE. We both set out with the idea of Super Bowl Snacks in mind, went our separate ways, and then shared what we came up with. Hayley shared her mom’s perfect pepperoni bread recipe, and Katie altered her mom’s buffalo chicken recipe to make chicken vodka-parm dip.
This pepperoni bread is an appetizer that my mom has been making for all kinds of gatherings for as long as I can remember. It is sooooo good! And with only three ingredients, also really easy and affordable. Perfect combination for the Super Bowl.
All you need is some frozen bread dough, pepperoni, and provolone cheese! I like to go with a plain white dough and some large sandwich pepperoni from the deli. Just keep in mind that your dough will need a good amount of time to thaw and rise – about two days in the refrigerator, so plan ahead!
Once your dough is thawed and soft, spray a large bowl with non-stick spray on place the ball of dough inside. Cover the bowl with a kitchen towel and let it sit out at room temperature until it doubles in size.
Preheat your oven to 375 degrees, then on to the assembly! First, roll the dough out into a large rectangle, about 1/4 inch thick. Then place an even layer of pepperoni, leaving an inch or so around the edges uncovered. Follow with a layer of provolone. Fold in the shorter edges, then roll up lengthwise and pinch the seam and the ends closed.
Place the roll onto a parchment lined baking sheet, and poke a couple holes in the top so that steam can escape. If you would like, you can add an egg wash here to help make the top of your bread nicely golden brown and shiny, but if you’re short on time or eggs, don’t worry about skipping this part. Bake for 25-30 minutes, turning the pan half-way through.
It’s going to smell really really good at this point, but try to hold yourself back – it’s best to let your pepperoni roll rest for 10-15 minutes before cutting, or you’ll have a greasy mess!
Slice that baby into thick pieces and serve warm! If your timing isn’t spot on for your game day festivities, no worries! These are just as good (if not better) toasted back up in the oven for just a few minutes.
CHICKEN VODKA-PARM DIP:
I wanted to make a dip recipe for game day, but knowing how popular Buff-Chick dip is nowadays, I tried to come up with something a little different. This dip is inspired by one of my cousins’ favorite sandwiches that can be found at a local pizza shop. The brother cousins are still fighting over ownership of the idea to replace the marinara sauce on a chicken parm sub with vodka sauce, but I’d guess the “invention” originated somewhere in the late 90s.
I took my mom’s famous buffalo chicken dip recipe, and replaced the ingredients to change the flavor. You’ll need a rotisserie chicken, vodka sauce, ricotta cheese, creamy garlic parmesan dressing (creamy caesar could also work), grated parmesan, and shredded mozzarella.
Start by preheating your oven to 350 and shredding the rotisserie chicken breasts – I used my hands, its messy. Mix the chicken with 1 and a half cups of vodka sauce, and sautee over low heat in a large skillet. When things are starting to simmer, add a quarter cup of the creamy garlic dressing, and a quarter cup of the ricotta cheese, and stir. Once everything looks well combined, remove from the heat, add one third cup grated parmesan cheese, mix, and pour into a baking dish. Cover the top with the mozzarella, and bake covered in the oven for ten minutes, then uncover the dish and bake for another 10 or until the cheese is starting to brown. Not many (any) process pictures for this dip because well, it’s just not too pretty when it’s being mixed together. But rest assured. Once those cocottes come out of the oven with the cheese all brown and bubbly, you won’t be able to resist.
I think the dip tastes best when eaten. But if you’re looking for some dipping options, I’d choose toasted bread – I used a seeded semolina loaf from a local italian bakery, and would love to try it with some crispy garlic tostadas.
This is not your average dip recipe. It’s a creamy tomato garlic italian chicken cassarole overload. I kid you not I made a test batch of the recipe and ate it with a spoon. By myself. At 7am. New high, definitely – Chicken Vodka-Parm dip FTW!
And just like the pepperoni bread, this recipe can be made a day or two before and baked off fresh before kickoff. I’d actually recommend letting this one sit overnight in the refridgerator to let the flavors meld together