Three Last Minute Game Day Snacks That Come Through in the Clutch

It’s crunch time. With just minutes left until game time and hunger closing in, everything is on the line. But there’s no need to throw a hail mary when you have these go-to, last-minute snacks in your playbook. Each of these MVP-worthy dishes can be prepared in less than 30 minutes, so you never have to worry about being flagged for a delay of game. Between gooey pizza pockets, bite-sized baked potatoes or crispy mini corn dogs – there’s something for every player on your team! 

Game Day Snacks

Ingredients

Pizza Pockets

  • 1 tube pre-made pizza dough
  • Pizza sauce
  • Mozzarella cheese
  • Pepperoni
  • Olive oil 

Bite-Sized Baked Potatoes

  • Small red potatoes
  • Cooked bacon, chopped
  • Vegetable oil
  • Sour cream
  • Butter, melted
  • Cheddar cheese, grated
  • Chives 
  • Salt 
  • Pepper

Mini Corn Dogs

  • Hot dogs
  • 1 1/2 cups of cornmeal mix 
  • 1/2 cup of flour
  • 3 tbsp of sugar
  • 1 1/4 cups of buttermilk
  • 1/4 cup of cornstarch

Directions

Pizza Pockets

Unroll your premade pizza crust and cut into 12 squares. 

Top each square with pizza sauce, mozzarella cheese and pepperoni. 

Fold one corner of the square over the other forming and triangle. each square into a triangle, and seal edges using a fork. 

Use pastry brush to coat pizza pockets with olive oil, and sprinkle additional cheese over top. 

Bake at 425ºF for 10-15 minutes until pockets are golden brown. 

Allow pizza pockets to cool, and enjoy! 

Bite-Sized Baked Potatoes

In a medium-sized bowl, combine red potatoes, vegetable oil, pepper and salt using a wooden spoon. 

Place seasoned potatoes on baking sheet and bake at 425ºF for 25-30 minutes. 

Once cooled, slice off tops of each potato and scoop out inside into a separate bowl. 

Add cheddar cheese, sour cream, melted butter and chive to bowl and mix until combined. 

Scoop filling back into hollowed potatoes, and sprinkle cheddar cheese over the top. 

Bake at 350ºF for 20-25 minutes. 

Top with bacon and chives, and enjoy! 

Mini Corn Dogs

In a medium-sized bowl, combine cornmeal, flour, sugar, baking powder and salt. 

Add buttermilk to the bowl and whisk mixture until smooth. 

Slice hot dogs into three smaller pieces. 

Spear mini hot dog with skewer and dredge in cornstarch until covered, then dip into cornmeal batter. 

In a pot, bring vegetable oil to a boil, then fry for 2-3 minutes until golden brown. 

Drain excess oil on a paper towel, let cool, and enjoy! 

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