12 Delicious Game Day Recipes Even You Can Make

Game day grub doesn’t need to be overcomplicated, it just needs to be delicious. Check out 10 easy Pillsbury® game day recipes that will have everyone begging for more.

Step 1. If using classic crust: Heat oven to 425°F. If using thin crust: Heat oven to 400°F.

Step 2. Spray or grease cookie sheet. Unroll dough on work surface. Press dough into 12×8-inch rectangle. With round cutter, cut dough into 20 rounds; place rounds 1 inch apart on cookie sheet. Spread each with pesto. Top each with 1 tomato slice. Sprinkle with cheese.

Step 3. Bake classic crust 10 to 12 minutes, thin crust 8 to 10 minutes, or until cheese is melted.

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Step 1: Heat oven to 375°F. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.

Step 2: Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on 2 ungreased cookie sheets.

Step 3: Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm.

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Step 1. Heat oven to 375°F. In small bowl, mix all ingredients except dough until well blended; set aside.

Step 2. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Place 1 rectangle on long cutting board; press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Place 1 rectangle on long cutting board.

Step 3. Spread half of cream cheese mixture on dough rectangle to within 1/2 inch of edges.

Step 4. Starting with one long side, roll up rectangle; press seam to seal. Cut roll into 16 slices; place slices, cut side down, on ungreased cookie sheet. Repeat with remaining dough rectangle.

Step 5. Bake 14 to 16 minutes or until light golden brown. Immediately remove from cookie sheet. Serve warm.

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Step 1. Heat oven to 400º F. Grease 12-inch pizza pan. Unroll dough; place in greased pan. Starting at center, press out dough to edge of pan. Bake 10 to 12 minutes or until crust begins to brown.

Step 2. Meanwhile, cook sausage in 8-inch skillet over medium heat, stirring occasionally, until no longer pink; drain. Sprinkle 1 cup of the cheese over crust. Top with salsa, sausage, bell pepper and beans. Sprinkle with remaining cheese.

Step 3. Bake an additional 10 to 12 minutes or until cheese is melted and crust is golden brown.

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Step 1. Heat oven to 375°F.

Step 2. Separate dough into 8 triangles. Spread each triangle with 1 teaspoon of the cream cheese. Top each crescent with blue cheese and bacon. Roll up, starting at shortest side of triangle, rolling to opposite point. Place on ungreased cookie sheet. Curve into crescent shape.

Step 3. Bake 10 to 12 minutes or until golden brown. Serve warm.

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Step 1. Heat oven to 375°F.

Step 2. If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. Press or roll into four 7×5-inch rectangles. If using dough sheet: Unroll dough; cut into 4 rectangles. Press or roll into four 7×5-inch rectangles.

Step 3. Arrange 9 pepperoni slices in center third of each rectangle. Spread 1 tablespoon spaghetti sauce over pepperoni.

Step 4.Fold each slice of cheese in half; place over pepperoni. Fold short sides of dough to almost meet in center; securely pinch edges together, leaving middle open. Tuck 4 or 5 pepperoni slices into middle opening. Place on ungreased cookie sheet.

Step 5.Bake 13 to 16 minutes or until golden brown.

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Step 1. Heat oven to 375°F. In 10-inch skillet, cook beef over medium heat, stirring frequently, until thoroughly cooked; drain. Stir in barbecue sauce; cook 1 to 2 minutes, stirring occasionally, until hot. Stir in cheese.

Step 2. If using crescent rolls: Unroll dough; separate into 4 rectangles. Press each into 8×4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Press each into 8×4-inch rectangle. Cut each in half crosswise, making 8 squares.

Step 3. Place about 2 rounded tablespoons beef mixture on center of each square. Fold dough over filling, forming triangles; press edges with fork to seal. With knife, cut small slits in tops for steam to escape. Place on ungreased cookie sheet. Brush with egg; sprinkle with sesame seed.

Step 4. Bake 11 to 18 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

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Step 1. Heat oven to 400°F. Spray or grease 15×10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15×10-inch rectangle.

Step 2. Spread 1/4 cup of the Buffalo wing sauce to within 1/2 inch of edges of dough. In medium bowl, mix chicken, celery, onion and remaining Buffalo wing sauce. Spoon evenly over crust. Sprinkle with blue cheese and Colby-Monterey Jack cheese.

Step 3. Bake 12 to 14 minutes or until crust is golden brown and cheese is melted. Serve with ranch dressing.

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1. Heat oven to 350°F. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12×4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12×4-inch rectangle.

2. Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.

3. Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.

Get the full recipe here!

Step 1. Heat oven to 350°F.

Step 2. If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.

Step 3. Spread cheese dip over each rectangle to within 1/4 inch of edges. Sprinkle with bell pepper and onions.

Step 4. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on ungreased cookie sheet.

Step 5. Bake 13 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

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Step 1. Heat oven to 375°F. In 10-inch nonstick skillet, cook bacon over medium heat 2 minutes. Add ground beef and onion; cook, stirring occasionally, until beef is thoroughly cooked; drain if necessary. Stir in pickles and ranch dressing.

Step 2. Unroll dough and separat each can into 4 rectangles; place on ungreased cookie sheet. Press each into 7×4-inch rectangle, firmly pressing perforations to seal.

Step 3. Spoon about 1/3 cup ground beef mixture onto one end of each rectangle. Top each with tomato slices and 1 piece of cheese. Fold dough over filling; press edges with fork to seal (sandwiches will be full). Brush tops with egg.

Step 4. Bake 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheet. Serve warm.

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Step 1. Heat oven to 375°F. Unroll dough on cookie sheet and separate into 4 rectangles; press each into 6×4-inch rectangle, firmly pressing perforations to seal.

Step 2. Spread 1 tablespoon pizza sauce on half of each rectangle to within 1 inch of edge. Sprinkle each with 3 tablespoons cheese; top with 6 slices pepperoni. Fold dough diagonally over filling; firmly press edges with fork to seal. Sprinkle each triangle with 1/4 teaspoon grated cheese. With fork, prick top of each to allow steam to escape.

Step 3. Bake 13 to 15 minutes or until deep golden brown. Serve warm.

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