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22
Bacon & Cheddar Potato Skins
Bake and scoop russet halves ahead, leaving enough potato to keep the shells sturdy. Crisp the skins, melt cheddar over the bacon, and add sour cream and scallions just before serving.
23
Pepperoni Pizza Rolls
Roll pizza dough around mozzarella and pepperoni, then chill the log briefly before slicing so the rounds hold up. Bake them close to serving time and pass pizza sauce for dipping.
24
Baked Buffalo Cauliflower Bites
Coat cauliflower florets with a thin seasoned batter, bake them until the coating firms, and brush them with Buffalo sauce near the end. Serve right away with ranch on the side.
25
Sticky Gochujang Chicken Wings
Marinate the wings in gochujang, soy sauce, and mirin before guests arrive. Bake and baste until the glaze clings and the chicken reaches 165°F, then finish with sesame and scallions for a sweet-hot second platter.
26
Green Chile Queso
Whisk freshly grated cheddar into evaporated milk with cornstarch and stir in green chiles. Keep it warm in a suitable small warmer and put tortilla chips in a separate bowl.
27
Game-Day Chili Cups
Make a pot of beef-and-bean chili and ladle small portions into heat-safe cups. Set out shredded cheddar and corn chips so people can finish a serving without carrying a full bowl.
28
Barbecue Pulled Pork & Slaw Sliders
Warm prepared pulled pork in barbecue sauce and spoon it onto soft rolls. Add crunchy slaw just before assembling each small batch so the bottoms don't go soggy.
29
Buttermilk Chicken Tenders
Marinate chicken strips in buttermilk before the game, then coat them in seasoned flour and fry in batches until they reach 165°F. Set out two dipping sauces so you can serve a mild tray alongside the wings.
30
Mini Corn Dogs
Dip halved hot dogs on sticks in cornmeal batter and fry in small batches. Serve them with ketchup and mustard, with the sticks ready so guests can grab them easily.
31
Air-Fryer Onion Rings
Bread thick onion rings and air-fry them in a single layer. Work in small batches and pass the first as soon as it’s crisp, with ketchup or spicy mayonnaise on the side.
32
Bacon & Cheddar Crescent Pinwheels
Roll crescent dough around cooked bacon and cheddar, slice into spirals, and bake. Set the rounds out on a tray so guests can pick one up without a plate.
33
Grilled Chicken & Green Chile Quesadilla Wedges
Sandwich cooked chicken, Monterey Jack, and green chiles between flour tortillas, then grill them in foil packets. Cut the hot quesadillas into wedges and serve with salsa.
34
Baked Buffalo Chicken Dip
Stir shredded cooked chicken into a cream cheese and hot sauce base, then bake it in a shallow dish. Put out celery and tortilla chips for scooping while the dip is hot.
35
Hot Spinach & Artichoke Dip
Squeeze the spinach dry and blot the chopped artichoke hearts before stirring them into the sauce. Melt in cream cheese and cheddar, then bring a small bowl out with tortilla chips so you can refresh it at halftime.
36
Beer & Brown Sugar Cocktail Sausages
Make a glaze with beer, brown sugar, and cayenne, then toss it with heated smoked cocktail sausages. Hold them hot in a preheated slow cooker and serve with toothpicks or a slotted spoon.
37
Grape Jelly Cocktail Meatballs
Simmer grape jelly and chili sauce on the stove and heat fully cooked mini meatballs according to their package. Toss them in the sauce, then move them to a preheated slow cooker to hold them hot for serving with toothpicks.
38
Hot Maryland-Style Crab Dip
Fold lump crab into a creamy seasoned base and bake until bubbling. Put the dish out with toasted bread slices, and bring out a fresh small batch later if the first one goes quickly.
39
Bean & Cheese Taquitos
Warm tortillas so they roll around the seasoned refried beans and cheese without cracking. Fry the rolls to crisp the outside and set them out with green chile sour cream.
40
Cream Cheese & Parmesan Stuffed Mushrooms
Fill mushroom caps with seasoned cream cheese and Parmesan, then bake them under a light crumb topping. Use smaller mushrooms for a bite-sized tray you can finish at halftime.
41
Chicken Satay Skewers & Peanut Sauce
Marinate small pieces of chicken thigh with curry paste and coconut milk. Cook them on short skewers until they reach 165°F and serve the peanut sauce in a separate bowl, so each person can dip their own.
42
Loaded Tailgate Tots
Cook frozen tots until their edges crisp, then finish them with warm cheddar sauce, crumbled bacon, sour cream, and chives. Pile them in small bowls just before serving so the bottoms stay crisp.
