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Football shaped treats are the real Super Bowl MVP🏈🍪

If your Super Bowl spread doesn’t include infused buffalo chicken dip… respectfully, try again🔥🏈

Pepperoni pizza rolls = the real MVP of Super Bowl snacks 🏈🍕
Crispy, cheesy, gone before halftime.

Recipe: 
Pizza Dough
3½ cups all-purpose flour
1 packet of active dry yeast
1 teaspoon sugar
2 teaspoons salt
1⅓ cups warm water
⅓ cup Clebby’s Avocado Oil

Pizza Sauce
1 (28-ounce) can of whole peeled San Marzano tomatoes
2 garlic cloves
¼ cup Clebby’s Avocado Oil
1 teaspoon salt
Pinch of red pepper flakes

Filling
2 tablespoons Clebby’s Avocado Oil, more for finishing
1 cup prepared pizza sauce
2 cups mozzarella cheese
½ cup grated Parmesan cheese
5 oz pepperoni slices

Instructions:
1. Add active dry yeast to the bowl of a stand mixer with sugar and warm water. Let sit for 10 minutes, until the mixture becomes active and bubbly. Add all-purpose flour, salt, and Clebby’s Avocado oil. Mix until combined then knead with the dough hook for 5 minutes.
2. Transfer the dough to an oiled bowl and cover. Let sit until doubled in size, about an hour to an hour and a half.
3. Meanwhile, add just the whole peeled San Marzano tomatoes to a blender or food processor with garlic cloves, Clebby’s Avocado Oil, salt, a pinch of red pepper flakes, and basil. Blend until smooth then transfer to a glass jar and place in the fridge.
4. Line two baking sheets with parchment paper.
5. Dump the dough onto a floured work surface. Divided the dough in half. Working with one half at a time, use a rolling pin to roll the dough into a 9×12 rectangle. Place on a parchment-lined baking sheet. Brush the dough with a tablespoon of Clebby’s Avocado oil then spoon half of the pizza sauce in an even layer. Top with 1 cup of shredded mozzarella cheese and ¼ cup of shredded parmesan cheese. Top with half of the pepperoni slices. Gently roll up the dough into a log using the parchment to help keep it tight. Place it seam side down and refrigerate to chill for about 20 minutes.
6. Preheat oven to 350°F. Remove the dough from the fridge and slice using a serrated knife into one-inch slices. Place the pinwheels on a parchment-lined baking sheet spacing about an inch apart.
7. Bake for 30-35 minutes.
8. Heat the remaining pizza sauce in a saucepan over medium-low. Keep warm until ready to serve.

Golden cheddar biscuit crust. Cozy filling. Zero notes. 🥧✨
Recipe: 

½ cup Clebby’s Avocado Oil

2 cups carrots, chopped

1 cup celery, chopped

1 cup onion, chopped

4 cloves of garlic, minced

½ cup flour

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon soy sauce

1 tablespoon fresh thyme

2½ cups chicken stock

½ cup heavy cream

2 cups peas, frozen

4 cups cooked shredded chicken

1 package Pillsbury buttermilk biscuits

1/2 cup shredded cheddar cheese

Directions

1. Preheat the oven to 350°F and grease a 13x9 pan.

2. Add Clebby’s Avocado Oil, diced onion, carrot, and celery to a large cast-iron skillet over medium-low heat. Season with salt and pepper and saute until the onion is translucent.

3. Add in minced garlic and thyme and saute until fragrant, about one minute. Stir in flour and saute until it becomes a thick paste covering the veggies.

4. Slowly pour in the chicken stock. Simmer, stirring continuously until the mixture has thickened. Then, stir in soy sauce and heavy cream.

5. Add in peas and shredded chicken and remove from heat.

6. Remove the biscuits from the container. Separate the biscuit layers so each biscuit now makes 3 shorter biscuits. Lay all the short biscuits on a counter and roll them together into a rectangle of biscuit dough. Layer the biscuit dough on top of the puff pastry. Roll out the puff pastry on a lightly floured surface and place it over the skillet. Sprinkle shredded cheddar cheese on top.

Bake for 45 minutes, until pastry is golden brown. Let it cool for 15 minutes before serving.