Football Pizza Pockets

Recipe from:Picture the Recipe  |  picturetherecipe.com
• 1 Pack pie crust or pizza crust
• Pizza sauce
• Pepperoni
• Mozzarella Cheese
• 1 Egg (beaten with a tbsp of cold water)

Roll out your pie crust or pizza dough (I prefer the flakiness of pie crust rather than pizza dough for this recipe). Using a round larger cookie cutter, cut round circles out of the pastry. Then cut them into football shapes. Once you have one, it’s easy to use it as a template and cut the rest out. Re-roll the scraps and cut out as many football shapes as you can.
On a football cutout, place a couple pepperoni slices, a piece of mozzarella and a little pizza sauce.
Brush a little of the egg wash around the edges and place another football shaped cutout over the stuffing and seal it by pressing down on the edges.
Using a fork, crimp the edges around the pizza pocket and make slits in the top to resemble
football laces.
Brush the tops of the pizza pockets with the egg wash and place them on a baking sheet. Bake at 425°F for about 10-12 minutes.

Buffalo Chicken Bites

Recipe from:Sweet Pea’s Kitchen  |  sweetpeaskitchen.com

• 3 cups shredded cooked chicken
• 1/4 to 1/2 cup hot sauce (to taste)
• 3 1/2 ounces cream cheese, softened
• 1 3/4 cups sharp shredded cheddar cheese
• 1/4 cup chopped green onions
• 1 cup all-purpose flour
• 4 eggs, lightly beaten
• 3 – 4 cups Corn Flakes cereal, crushed

Preheat oven to 350˚F. Line a large baking sheet with parchment paper.
In a large bowl, combine chicken, cream cheese and hot sauce, cheddar cheese and green onions.
Roll a heaping tablespoon of mixture into a 1½-inch ball and place onto a plate or separate baking sheet. Repeat with the remaining mixture.
Place flour in a shallow dish.
In a second shallow dish, place eggs.
In a third shallow dish, Place cornflakes.
Dip each chicken ball first into the flour, then the egg and ending with the Corn Flakes. Place on the prepared baking sheet and bake for 20 to 25 minutes. Serve warm with ranch or blue cheese dressing.

Recipe Note:
If freezing place the dipped and uncooked chicken balls onto a parchment lined baking sheet and freeze for 15 to 20 minutes. Transfer to a freezer bag and store in the freezer until ready. When ready to bake, place the frozen chicken balls on a parchment lined baking sheet and bake at 350˚F for 25 to 30 minutes, until crispy and golden brown.