Football season is here at last! While this season may look different than previous years, one thing hasn’t changed… the importance of good game day snacks! Needing some inspiration? Check out these yummy dishes from a few InterLinc team members!

Cheesy Bacon Pinwheels

• 8 oz. cream cheese, softened
• ¼ cup shredded cheddar cheese
• 3 oz. crumbled bacon, cooked
• ½ tsp. pepper
• ½ yellow onion, finely chopped
• 2 packages crescent rolls

1. Preheat oven to 350 degrees F
2. Mix first five ingredients together.
3. Unroll crescent roll dough and separate into two equal rectangles.
4. Spread cream cheese mixture onto both rectangles and roll each rectangle up on the long side until you have two logs.
5. Using a serrated knife, slice each log into 16 pieces.
6. Bake 15 minutes or until golden. Serve warm.

Recipe via Mary Katherine Hassebrock

Mexican Layered Dip

• 1 lb ground beef
• 1 4 oz. can chopped green chiles
• 2 tsp. crushed beef bouillon
• 2 packages guacamole
• 1 16 oz. carton sour cream
• 1 package taco seasoning
• 1 lb shredded Mexican cheese
• 1 carton grape tomatoes
• 3 green onions
• Small can sliced black olives
• 2 Tbsp. chopped pickled jalapeños
• 2 Tbsp. chopped cilantro
• ½ lime, juiced
• Sprinkle sugar
• Salt and pepper to taste

1. Brown ground beef in a large skillet and drain off grease.
2. Add green chiles and beef bouillon and mix well. Allow to cool to room temperature and spread in the bottom of a wide, shallow dish.
3. Spread guacamole over browned meat to form second layer.
4. Mix carton of sour cream with package of taco seasoning and spread over guacamole layer.
5. Sprinkle cheese over sour cream layer.
6. Sprinkle tomatoes, green onions, black olives, jalapeños, and cilantro over top of cheese.
7. Pour lime juice over top and sprinkle sugar, salt, and pepper to finish.

Recipe via Tara Milam

Buffalo Chicken Pull-Apart Bread

• 2 cups cooked and shredded chicken
• 1 cup of Buffalo sauce
• 2 ½ cups of shredded pepper jack cheese, divided
• ¼ cup of chopped scallions
• 2 packages of pizza dough
• ½ cup of melted unsalted butter
• Ranch dressing for dipping (optional)
• Green onions for garnish (optional)

1. Preheat oven to 350 degrees F
2. Roll out dough and cut into 3x3-inch squares. You should have 15 total squares; arrange in 3 rows of 5.
3. In a bowl, toss together shredded chicken, Buffalo sauce, scallions, and half the cheese (1 ¼ cups)
4. Brush butter on a dough square and begin to layer ingredients on top. Begin with Buffalo chicken mixture, followed by a sprinkling of cheese. Repeat with remaining squares, stacking one on top of the other, chicken side up.
5. Brush the inside of a loaf pan with melted butter. Load stacked bread squares into loaf pan, and brush with remaining butter. Bake for 40 to 50 minutes until desired browning is achieved.
6. Garnish with green onions and allow to cool. Serve from baking dish or other serving platter if desired.

Recipe via Tastemade