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Stuffed Crust Footballs with Pizza Sauce Dip

Stuffed Crust Footballs with Pizza Sauce Dip


Stuff your favorite toppings inside of pizza crust, shape into footballs, and dip in warm pizza sauce.MORE+LESS-

Updated December 28, 2014

1

(13.8 ounce) can Pillsbury™ refrigerated classic pizza crust

2

ounces sliced pepperoni

10

ounces sliced mozzarella cheese

1/2

cup Muir Glen™ organic pizza sauce

Hide Images

  • 2

    Take about 1/4 cup of flour and sprinkle it on a clean surface. Roll out the pizza dough into a thin layer about 1/8 inch thick.

  • 3

    Using a sharp knife cut out football shapes in the dough. Place desired pizza toppings on one football shape and top with another. Press the edges together sealing carefully. Take a fork and crimp the edges of the footbal. Using the back of a knife, make a line with 3 hashes down the middle in the dough resembling a football.

  • 4

    Bake for 10-12 minutes or until golden brown. Dip in warm pizza sauce.

No nutrition information available for this recipe

More About This Recipe

  • Make these easy stuffed pizza footballs and settle in for a great season cheering your fave team!

    I'm headed to my first football game of the season this weekend to watch the Miami Dolphins play at home. Every year as I listen to the national anthem at the first game, I get chills. It marks the start of four solid months of football.

    I know to some women that means four months as a football widow, but I live for football. I love the smell of fall and fresh cut grass. I've since traded it in for the smell of sunscreen and sweat now that I live in Florida. I love the food and the game. I don't know, though...it's still a toss-up between the food and the game.

    If there's anything I've learned in my football watching days, it's that pizza is the ultimate crowd pleaser. And these Stuffed Crust Footballs with Pizza Sauce Dip are for sure to be a hit.

    Just roll out some pizza dough and cut it into football shapes. If you have a football cookie cutter, great! If not, just eyeball it with a knife.

    See how my football isn't perfectly shaped? This dough is very forgiving and makes amends in the oven.

    Pile your favorite pizza toppings on top of one of the footballs and top it with a second football. Make sure you seal it together tight so none of the goods leak out. Take a fork and crimp the edges of the football. This seals it even tighter and accentuates the football shape.

    If you paid attention, you might have noticed we didn't put any pizza sauce in our pizzas. From my experience, things get way too messy when you add it inside the rolls. So instead, just warm up some marinara and dip your pizza footballs in it. You can't watch football without dipping something, right?

    Now you’re ready for the football season!

    Christy blogs at The Girl Who Ate Everything. She joined Tablespoon to inspire family food fun, so check out her Tablespoon profile for great new ideas!

    What are your favorite eats when you're watching the game?


Stuffed Pizza Football for your Super Bowl Party

This week here at Hungry Happenings it is all about Super Bowl Party Food and today I’ll share with you a super simple Stuffed Pizza Football. Don’t order in pizza for the game but make your own and I guarantee you’ll be satisfied.

The Super Bowl will be here before you know it, so you might want to start planning your party menu now. There are so many tasty appetizers to choose from, and my goal each year is to find a way to turn those recipes into something super fun and in this case, something super easy.

You stuff your favorite pizza toppings along with sauce and cheese into a football shaped pizza crust and decorate it with some mozzarella cheese.

To make my pizza perfectly shaped, I baked it in a Wilton Football Pan. It’s the same pan I used last year to make my 3-D Football Pinata Cake.

I created this Super Bowl appetizer for Tablespoon.com,
so head on over there to check out the step-by-step tutorial for creating your own Stuffed Pizza Football for the big game.

You can find the football pan on Amazon.com. (commission earned for sales)

If you want more tailgating or homegating party ideas for the college football season,
be sure to check out my Football Party Food ideas.


Game Day Non Alcoholic Drinks

What is quenching your thirst and wetting your whistle while you’re yelling at the refs for making bad calls? Right!

We need something tasty and easy to make.

So we’re serving a delicious punch that’s as delicious as it is easy to make.

How To Make Ginger Punch

Add a 50/50 mix of orange juice and pineapple juice to a pitcher.

Fill each glass 3/4 full with the OJ, pineapple juice, and ice.

Top with club soda and add three cubes of Dorot Gardens Crushed Ginger.

An effortless seasoning for your recipes, the ginger is picked at the peak of freshness and flash frozen within 90 minutes – locking in all that goodness.

With a 2-year shelflife, you can have fresh ginger any time of year!

Often found with Asian food, Ginger has that unique pungent taste, but when cooked for longer periods of time, as in European cuisine, the flavor changes and works great in cakes, cookies, pudding, and more!

Check out Dorot Gardens on Facebook, Instagram, YouTube for more great ideas.

With that in mind, we’re making a delicious ginger punch.

Using just a few ingredients you can have all the flavor and with Dorot Gardens pre-portioned ginger cubes in a pop-out tray.

They’re excellent for dropping in your drink and keeping it cold – and they pack a smack of flavor, too!


12 Football Season Snack Ideas

It is my favorite time of year!! I love football season! One of my favorite things about football, of course, is the yummy snacks to make. Here are 12 great snack ideas for your football get-togethers!

Football-Shaped Turnovers

Made from pie crust stuffed with meat, tomato sauce, and cheese, shaped into a football. Recipe here. (Source: spoonful.com)

Football cheese and crackers. Top Ritz crackers with a football shaped slices of ham and cheese—use a leaf-shaped cookie cutter or freehand it. Use mayonnaise to add the “lacing” on top. Idea from Gimme some Oven.

Ice the cupcakes to look like grass and add a goal post topper made from straws. Instructions on Cafe Yak! I love this idea, and I’m sure your guests will too!

A great party food with a kick! Recipe found on Chef-in-Training.

A personal favorite of mine. Make a lot, because these will go fast! Recipes on Chef-in-Training.

Crispy and delicious! Dipping sauce included from Brown Eyed Baker.


Butter-fried tortillas with mozzarella cheese and pepperoni in between. Cut into quarters for easy sharing and dip in marinara sauce. I can’t wait to try this recipe I found from The-Girl-Who-Ate-Everything!

Chips and dip are a must at football-watching party. Check out this delectable recipe from Chef-in-Training!

Buffalo Chicken Nachos

These loaded nachos (seriously, you can’t even see the chips) look deeeeee-licious! Recipe from The-Girl-Who-Ate-Everything.

Football Snackium

This looks like way too much work to me, but if you have some extra time on your hands you will definitely WOW guests with this football snackium! I thought it was too cool not to share! Find out how to make your snackium on BuzzFeed.

Chocolate Covered Strawberry Footballs

Everyone loves chocolate covered strawberries. They are sure to be a hit at your football party, and their pretty simple to make! Domestic Fits shared how-to directions.

Peanut Butter Football Dip

I think this is a good switch up from the regular chips and dip that are sure to be at every party, and come on…chocolate and peanut butter? You can’t go wrong! Find the recipe for your peanut butter football dip on Daily Buzz Food!

Now you’re all set to throw an awesome football party! And even if your team can’t pull off a victory, the food is sure to be a win!


How to Cook Pig Skin for Football Season

Football season is synonymous with tailgating, and the Super Bowl culminates in the most epic spread of them all. Cue copious batches of dips, wings, guac, and chili. Or, for something a little different, may we suggest pig skin?

Seriously, it’s not just for making footballs. Actually, it never was early footballs were made from bladders, but pig skin is useful for practicing tattooing, researching burn treatments, and fixing hernias.

But, um, on a more appetizing note, pig skin is honestly good eatin’. Whether you call them pork rinds, chicharrones, scratchings, or cracklings, crunchy fried bits are probably the form of pig skin most widely consumed and appreciated, but there’s a surprising breadth of recipes out there that highlight or utilize the oft-overlooked ingredient. It is an organ meat, but much more accessible than many other types of offal, in that there’s no odd or acquired taste, and the texture, at least on one side of the spectrum, is almost universally appealing.

Football Stadium Chip And Dip Sports Serving Set, $34.20 on Amazon

Obviously the perfect vessel for serving your pork rinds.

It crisps up beautifully, of course, whether it’s been separated out on its own as in pork rinds or left attached to fat and meat like you see with pork belly, but it can also provide wonderful unctuousness. Even if you’re unsure about eating a big piece of tender braised pig skin or chewy pickled pork rinds, you can always add some collagen-rich raw skin to a soup pot to add body and silkiness to the broth or sauce.

Or, if you’re avoiding carbs, you may have heard of the trick of making pork rind flour, which you can use to make pizza crust, or pork rind crumbs to bread things you want to fry (or bake, since the pork rinds are already crunchy enough as is—who would’ve thought fried pork skin could be a healthy option?).

Intrigued? Depending on where you usually shop, you may need to ask your butcher to reserve some pig skin for you, but for the recipes that call for pork rinds, you can purchase ready-made if you must. In that case, get freshly fried chicharrones from a Mexican grocery if you can. The bags of pork rinds in most supermarket store snack aisles can be kind of funky, and not in a good way. If you’re starting with an unadulterated sheet of skin, check that there is no hair left (if there is, you’ll have to scrape, shave, or singe it off), then rinse it well and pat it dry before proceeding with your recipe.

Whether you try some of these pigskin preparations as a cheeky addition to your next game day spread, or simply as a tasty foray into the world of offal, you’re in for a real treat.

Homemade Chicharrones

All Day I Dream About Food

Pork rinds: they’re not just for gas stations and convenience stores! They’re not difficult to make, either (once you find your pig skin anyway), and preparing them yourself lets you control the level of salt, not to mention avoid preservatives, making them a surprisingly healthy option. Just be sure to remove as much fat as you can so the skin really crisps up (but save that fat for other uses!). They’re a great crunchy, low-carb snack on their own, but they’re also superb for dippin’—in some queso or cheesy bean dip, for instance. (Or mix them into cracklin’ cornbread, the ideal side for all your fall chili.) Get the Homemade Chicharrones recipe.

Porchetta

On the fancier end of the pig skin spectrum, we have the justly famous Italian porchetta, a swoon-inducing rolled pork belly roast flavored with garlic, rosemary, fennel, and lemon zest. The skin becomes exquisitely crisp (rubbing baking soda into it beforehand helps), a crunchy, dark golden halo around the incredibly juicy and tender meat. It does take some time to get there, but it’s well worth it. Any leftovers can be turned into a killer porchetta sandwich. Do try not to score the skin too deeply, lest you lose that precious shattering-crisp texture in spots. Get our Porchetta recipe.

Pig Skin Braciole

When you’re ready to explore the softer side of pig skin, skip the frying and roasting and braise it instead. Stuffed with breadcrumbs, garlic, cheese, and herbs (and whatever else you like, such as raisins or hard boiled eggs), then rolled up, tied, and cooked low and slow in tomato sauce, the skin turns super soft and fork-tender. It’s an intensely succulent texture that’s admittedly not for everyone. But if you can’t bring yourself to chow down once it’s done, at least you’ll have an especially silky, rich tomato sauce to pour over pasta. Get the Pig Skin Braciole recipe.

Slow Cooker Tacos de Chicharrón Guisado

The Other Side Of The Tortilla

This recipe also features softer pieces of pork skin, though in this case they were fried first. (If you’d prefer a crunchier taco, just assemble one with freshly made chicharrones instead. And if your idea of hog heaven is even more pig, make pork rind tortillas to cradle your choice of filling.) Here, the chicharrones are stewed in a slow cooker with smoky chiles, tomatoes, and onions so they plump up and absorb all those delicious flavors, sort of like a meaty version of fried tofu. Serve with guacamole-tomatillo salsa and refried beans. Get the Slow Cooker Tacos de Chicharrón Guisado recipe.

NFL Team Slow Cookers (all teams), $49.99 - $62.11 on Amazon

Why not cook this up in a Crock-Pot sporting your favorite team logo?

Cotechino Sausage with Lentils

Cotechino sausage, a specialty of Modena, Italy, contains chunks of pork skin as well as pork fat and is quite rich and hearty. It also crisps up nicely when sliced. If you want to go whole hog, you can make your own cotechino sausage, then put it in a stupendous sandwich, or serve it like the Italians do around New Year’s Eve: with lentils, a great earthy foil to the juicy meat. Sage, thyme, and chile pepper imbue the lentils with flavors perfect for fall and winter. Get the Cotechino Sausage with Lentils recipe.

“When Pigs Fly” Pork Rind-Breaded Chicken Wings

Crushed pork rinds replace more traditional flour or breadcrumbs for super crunchy yet almost carb-free “fried” chicken wings. The same principle applies to pork chops, fried green tomatoes, onion rings, chicken nuggets, and breaded shrimp! Basically, if you can fry it, you can bread it in crushed pork rinds and bake it instead. You can also add whatever seasonings you like (maybe some hot sauce for zing), but this version is nice and simple, letting the pork rind and chicken flavors shine. Set the wings out with a variety of sauces—ranch, blue cheese, buffalo—and watch them fly off the platter. Get the “When Pigs Fly” Pork Rind-Breaded Chicken Wings recipe.

Chinese Crispy Pork Belly

Pork belly is perfection. Luscious, juicy, savory, tender, it’s delicious in any guise (to wit: buffalo pork wings from chef Kevin Gillespie, or an elegant pork belly confit), but perhaps it’s best of all when it includes a layer of crackly golden skin to contrast with the melting texture of the meat. (Then again, it’s also a knockout when the whole thing is fried.) This roasted Chinese preparation is judiciously seasoned with a little rice wine, five spice powder, salt, and white pepper, and boasts a puffy golden pillow of crunchy skin atop textbook succulent meat. Serve with mandarin pancakes, hoisin sauce, and shredded vegetables to make wraps. Get the Chinese Crispy Pork Belly recipe.

Charro Beans

Go beyond crockpot beans and wieners and try this Mexican one-pot feast of pinto beans cooked with jalapeño, tomato, onion, garlic, and cumin, plus a plethora of meats, including chicharrones, which you could also sprinkle on top for a crunchy counterpoint. Warm tortillas and sliced avocado are all you need to complete the meal. Get the Charro Beans recipe.

Pork Rind Pizza Crust

You’ve heard of cauliflower pizza crust? Well, this is kind of the polar opposite of that. Pork rinds (which are starting to seem like a miracle ingredient here, though we’ll skip the pork rind French toast for now, thanks) are whizzed up in a food processor with cream cheese, egg, and cheddar. This keto-approved crust can be topped with whatever you like, though it sounds pretty flavorful all on its own. Get the Pork Rind Pizza Crust recipe.

To celebrate Super Bowl LIII, Chowhound’s joined forces with CBS Sports, CNET, and TV Guide to give away a party-ready prize package that includes an LG OLED 65-inch TV (courtesy of Daily Steals), a 6.5 Liter Chefman Air Fryer, and $125 in gift cards for CBS All Access. Enter for your chance to win before 3:30 p.m PT on February 3, 2019!

Related Video: Instant Pot Pig Snouts

All featured products are curated independently by our editors. When you buy something through our retail links, we may receive a commission. For more great hand-picked products, check out the Chowhound Shop.


10 Football Snacks for the Big Game

Each Sunday, a multitude of Americans gather around the TV (or the tailgate!) to watch their favorite team play a game of football. It’s a great way to spend some quality time with your friends and family. It’s also the perfect occasion for snacking on some delicious food. Whether you’re hosting a crowd or just your immediate family, it’s essential to have some tasty snacks on hand to get through the big game whether your favorite team is winning or losing.

How to Make Football Snacks

When it comes to choosing snacks for game day, finger foods are the way to go. Anything that can be piled high on a plate and eaten easily without utensils is your best bet. Wings, quesadilla, pizza, sliders, and the like are all great choices because your guests can grab them and go. Bonus points if the snacks you choose are quick and easy to make so you don’t have to spend all day in the kitchen instead of cheering on your favorite team.

A great way to multitask is by using the crock pot to make your favorite snacks. You can easily make chili, pulled pork or chicken, and meatballs in the crock pot. That frees up your time so you can get to work on other yummy snacks. Plus, just set out some toothpicks and you can serve those snacks right from the crock pot so they stay warm and easily accessible. You can also choose some make-ahead snacks, such as cheese or bean dip.

Top 10 Football Snacks

If you’re in need of some football snacking inspiration, look no further. We’ve gathered up ten delicious snacks that will make your football gathering complete:

This arrangement is full to the hilt with star-shaped pineapples, strawberries, cantaloupe, honeydew, and football-shaped Granny Smith apples dipped in chocolate. It’s all held in a football container that is sure to be a real MVP at your football party.

With chocolate covered strawberries, pineapple daisies, and grapes, this football fruit platter has a little bit of everything for your guests. Plus, it’s topped with Granny Smith apple wedges that have been covered with caramel and chocolate and decorated to look like mini footballs.

These cookies, made with a simple sugar cookie recipe and topped with royal icing, are super delicious. Plus, they look just like footballs, which is sure to absolutely delight your guests.

These taquitos are stuffed with buffalo chicken dip and served with blue cheese dressing for a dipping sauce. Plus, they’re baked (not fried) for an easy recipe that comes together in just 20 minutes. Delish!

This recipe takes spinach dip to a whole new level. It’s loaded with pepper jack cheese, spinach, onions, and tomatoes, with the addition of jalapeños to give it a spicy (but not overpowering) kick.

These mini sliders require only three ingredients and can be made in the crock pot. Score! Serve on slider buns so they’re easy to grab and go while watching the game.

Stuffed with cream cheese, chili, and shredded cheese, these potato skins are mouthwatering and delicious. Topped with sour cream in the shape of football laces, they’re perfect for your game day party.

Soft, chewy, and bite size with a golden crust, these pretzel bites are perfect for dipping into the delectable cheese dip. Plus, the recipe comes with two ways to make the cheese sauce, one with nacho cheese and the other with mustard.

Meatballs are one of the best football appetizers because they’re so easy to load up on a plate and pop in your mouth while you’re watching the game. These meatballs are made even better with a ketchup and grape jelly sauce that’s simply out of this world.

Crispy on the outside but creamy and soft in the middle, these fried mac and cheese balls are a football party must-have. Plus, they’re easy to make and take only 30 minutes to prepare and bake.

These football snacks are sure to delight your friends and family. They might even smooth over some team-rivalry tensions among your guests.


Reviews (102)

Most helpful positive review

Most helpful critical review

My DH and I really enjoyed this calzone. I changed my cooking method to baking the chicken, as Christina did. I baked the chicken the day ahead and reheated on the stove top with the butter and buffalo sauce. We like celery with our buffalo dishes, so I made half the calzone as written and the other half I added diced celery to the chicken mixture. When I make this again, I will add celery to all of it. This is very filling and lasted us for 2 dinners with enough leftover for DH lunch. Great recipe that I will make again. Served &aposBroccoli and Cauliflower Salad&apos from AR with it. Read More


9 Big Game Snacks for a DIY Snack Stadium

Game day isn’t complete without something to munch on, no matter which team you’re cheering for (or if you’re just there for the halftime show). From spicy buffalo wings to queso dip, it’s hard not to get excited about the big game, even if you’re not a football fan. And what better way to display all of your tasty big game snack offerings than with a DIY Snack Stadium? Taking inspiration from Hayley of Health Starts in the Kitchen, Anna of My Life and Kids, Tabitha of Tabitha Sewer, Queen Connie of Basic Princess and Megha of Chocolate and Cheese Please, we’ve collected nine big game snack ideas that you can use in your own DIY snack stadium.

Throw an apron over your favorite jersey and get ready to score a culinary touchdown!


Sausage and Pepperoni Pizzadillas and a Round-up of Football Party Appetizers!

Okay y’all, I know it’s Thursday, and I usually do a tech tips post on Thursday, but I missed my Wednesday recipe post because I fell asleep pretty much right after work on Tuesday and did wake up until Wednesday morning! Eek! I guess I needed the sleep.

Today I’m bringing you some Sausage and Pepperoni Pizzadillas (pizza+quesadilla=pizzadilla). I threw these together as comfort food for a friend the other night and got rave reviews. So I made some up for lunch again today and decided I needed to share them! They’ll be perfect for munching while watching the big game.

I like to fry my corn tortillas in a bit of oil to get a crispy shell on my quesadillas. (It’s possibly a double-sided tostada at this point.) It also helps keep the more fragile corn tortillas from falling apart around the toppings. Be sure to make more than you think you might need because they are going to disappear fast. Especially if you’re a cheesaholic like me. You can just give me anything involving melted cheese and I’ll be ecstatic. (Just ask my hubby!)

If you don’t like or have sausage or pepperoni, feel free to add your favorite toppings. I’d probably stick to smaller, flatter things since the larger stuff like pineapple chunks might break the tortillas, but you’re welcome to experiment. Take the idea and throw your own twist on it. I can’t wait to see what you come up with. If you make your own please tag @PowerStephy or #sustainingthepowers on Instagram! You just might get re-posted!


How to Cook Pig Skin for Football Season

Football season is synonymous with tailgating, and the Super Bowl culminates in the most epic spread of them all. Cue copious batches of dips, wings, guac, and chili. Or, for something a little different, may we suggest pig skin?

Seriously, it’s not just for making footballs. Actually, it never was early footballs were made from bladders, but pig skin is useful for practicing tattooing, researching burn treatments, and fixing hernias.

But, um, on a more appetizing note, pig skin is honestly good eatin’. Whether you call them pork rinds, chicharrones, scratchings, or cracklings, crunchy fried bits are probably the form of pig skin most widely consumed and appreciated, but there’s a surprising breadth of recipes out there that highlight or utilize the oft-overlooked ingredient. It is an organ meat, but much more accessible than many other types of offal, in that there’s no odd or acquired taste, and the texture, at least on one side of the spectrum, is almost universally appealing.

Football Stadium Chip And Dip Sports Serving Set, $34.20 on Amazon

Obviously the perfect vessel for serving your pork rinds.

It crisps up beautifully, of course, whether it’s been separated out on its own as in pork rinds or left attached to fat and meat like you see with pork belly, but it can also provide wonderful unctuousness. Even if you’re unsure about eating a big piece of tender braised pig skin or chewy pickled pork rinds, you can always add some collagen-rich raw skin to a soup pot to add body and silkiness to the broth or sauce.

Or, if you’re avoiding carbs, you may have heard of the trick of making pork rind flour, which you can use to make pizza crust, or pork rind crumbs to bread things you want to fry (or bake, since the pork rinds are already crunchy enough as is—who would’ve thought fried pork skin could be a healthy option?).

Intrigued? Depending on where you usually shop, you may need to ask your butcher to reserve some pig skin for you, but for the recipes that call for pork rinds, you can purchase ready-made if you must. In that case, get freshly fried chicharrones from a Mexican grocery if you can. The bags of pork rinds in most supermarket store snack aisles can be kind of funky, and not in a good way. If you’re starting with an unadulterated sheet of skin, check that there is no hair left (if there is, you’ll have to scrape, shave, or singe it off), then rinse it well and pat it dry before proceeding with your recipe.

Whether you try some of these pigskin preparations as a cheeky addition to your next game day spread, or simply as a tasty foray into the world of offal, you’re in for a real treat.

Homemade Chicharrones

All Day I Dream About Food

Pork rinds: they’re not just for gas stations and convenience stores! They’re not difficult to make, either (once you find your pig skin anyway), and preparing them yourself lets you control the level of salt, not to mention avoid preservatives, making them a surprisingly healthy option. Just be sure to remove as much fat as you can so the skin really crisps up (but save that fat for other uses!). They’re a great crunchy, low-carb snack on their own, but they’re also superb for dippin’—in some queso or cheesy bean dip, for instance. (Or mix them into cracklin’ cornbread, the ideal side for all your fall chili.) Get the Homemade Chicharrones recipe.

Porchetta

On the fancier end of the pig skin spectrum, we have the justly famous Italian porchetta, a swoon-inducing rolled pork belly roast flavored with garlic, rosemary, fennel, and lemon zest. The skin becomes exquisitely crisp (rubbing baking soda into it beforehand helps), a crunchy, dark golden halo around the incredibly juicy and tender meat. It does take some time to get there, but it’s well worth it. Any leftovers can be turned into a killer porchetta sandwich. Do try not to score the skin too deeply, lest you lose that precious shattering-crisp texture in spots. Get our Porchetta recipe.

Pig Skin Braciole

When you’re ready to explore the softer side of pig skin, skip the frying and roasting and braise it instead. Stuffed with breadcrumbs, garlic, cheese, and herbs (and whatever else you like, such as raisins or hard boiled eggs), then rolled up, tied, and cooked low and slow in tomato sauce, the skin turns super soft and fork-tender. It’s an intensely succulent texture that’s admittedly not for everyone. But if you can’t bring yourself to chow down once it’s done, at least you’ll have an especially silky, rich tomato sauce to pour over pasta. Get the Pig Skin Braciole recipe.

Slow Cooker Tacos de Chicharrón Guisado

The Other Side Of The Tortilla

This recipe also features softer pieces of pork skin, though in this case they were fried first. (If you’d prefer a crunchier taco, just assemble one with freshly made chicharrones instead. And if your idea of hog heaven is even more pig, make pork rind tortillas to cradle your choice of filling.) Here, the chicharrones are stewed in a slow cooker with smoky chiles, tomatoes, and onions so they plump up and absorb all those delicious flavors, sort of like a meaty version of fried tofu. Serve with guacamole-tomatillo salsa and refried beans. Get the Slow Cooker Tacos de Chicharrón Guisado recipe.

NFL Team Slow Cookers (all teams), $49.99 - $62.11 on Amazon

Why not cook this up in a Crock-Pot sporting your favorite team logo?

Cotechino Sausage with Lentils

Cotechino sausage, a specialty of Modena, Italy, contains chunks of pork skin as well as pork fat and is quite rich and hearty. It also crisps up nicely when sliced. If you want to go whole hog, you can make your own cotechino sausage, then put it in a stupendous sandwich, or serve it like the Italians do around New Year’s Eve: with lentils, a great earthy foil to the juicy meat. Sage, thyme, and chile pepper imbue the lentils with flavors perfect for fall and winter. Get the Cotechino Sausage with Lentils recipe.

“When Pigs Fly” Pork Rind-Breaded Chicken Wings

Crushed pork rinds replace more traditional flour or breadcrumbs for super crunchy yet almost carb-free “fried” chicken wings. The same principle applies to pork chops, fried green tomatoes, onion rings, chicken nuggets, and breaded shrimp! Basically, if you can fry it, you can bread it in crushed pork rinds and bake it instead. You can also add whatever seasonings you like (maybe some hot sauce for zing), but this version is nice and simple, letting the pork rind and chicken flavors shine. Set the wings out with a variety of sauces—ranch, blue cheese, buffalo—and watch them fly off the platter. Get the “When Pigs Fly” Pork Rind-Breaded Chicken Wings recipe.

Chinese Crispy Pork Belly

Pork belly is perfection. Luscious, juicy, savory, tender, it’s delicious in any guise (to wit: buffalo pork wings from chef Kevin Gillespie, or an elegant pork belly confit), but perhaps it’s best of all when it includes a layer of crackly golden skin to contrast with the melting texture of the meat. (Then again, it’s also a knockout when the whole thing is fried.) This roasted Chinese preparation is judiciously seasoned with a little rice wine, five spice powder, salt, and white pepper, and boasts a puffy golden pillow of crunchy skin atop textbook succulent meat. Serve with mandarin pancakes, hoisin sauce, and shredded vegetables to make wraps. Get the Chinese Crispy Pork Belly recipe.

Charro Beans

Go beyond crockpot beans and wieners and try this Mexican one-pot feast of pinto beans cooked with jalapeño, tomato, onion, garlic, and cumin, plus a plethora of meats, including chicharrones, which you could also sprinkle on top for a crunchy counterpoint. Warm tortillas and sliced avocado are all you need to complete the meal. Get the Charro Beans recipe.

Pork Rind Pizza Crust

You’ve heard of cauliflower pizza crust? Well, this is kind of the polar opposite of that. Pork rinds (which are starting to seem like a miracle ingredient here, though we’ll skip the pork rind French toast for now, thanks) are whizzed up in a food processor with cream cheese, egg, and cheddar. This keto-approved crust can be topped with whatever you like, though it sounds pretty flavorful all on its own. Get the Pork Rind Pizza Crust recipe.

To celebrate Super Bowl LIII, Chowhound’s joined forces with CBS Sports, CNET, and TV Guide to give away a party-ready prize package that includes an LG OLED 65-inch TV (courtesy of Daily Steals), a 6.5 Liter Chefman Air Fryer, and $125 in gift cards for CBS All Access. Enter for your chance to win before 3:30 p.m PT on February 3, 2019!

Related Video: Instant Pot Pig Snouts

All featured products are curated independently by our editors. When you buy something through our retail links, we may receive a commission. For more great hand-picked products, check out the Chowhound Shop.