19 Spicy Super Bowl Recipes Perfect for Game Day

Game day calls for bold flavors and big appetites! Whether you’re feeding a crowd or just craving some heat, these 19 Spicy Super Bowl Recipes are guaranteed to score big. From fiery wings to loaded nachos, we’ve got the perfect lineup of crowd-pleasing bites that’ll have everyone cheering. Ready to turn up the heat? Let’s dive in—your taste buds won’t regret it!

Buffalo Chicken Dip with Blue Cheese Crumbles

This creamy, tangy dip packs all the bold flavors of buffalo wings—minus the mess—making it a game-day MVP or weeknight snack hero.

Ingredients:

• 2 cups shredded cooked chicken
• 8 oz cream cheese, softened
• 1/2 cup Frank’s RedHot sauce
• 1/2 cup ranch dressing
• 1 cup shredded cheddar cheese
• 1/3 cup crumbled blue cheese
• 2 tbsp unsalted butter, melted
• 1/2 tsp garlic powder
• Tortilla chips or celery sticks, for serving

Instructions:

1. Preheat oven to 375°F. In a bowl, mix shredded chicken, softened cream cheese, Frank’s RedHot sauce, ranch dressing, and garlic powder until fully combined.
2. Fold in 1/2 cup cheddar cheese and melted butter. Spread mixture into a greased 8×8 baking dish and top with remaining 1/2 cup cheddar.
3. Bake for 20 minutes until bubbly. Sprinkle blue cheese crumbles over the top and bake 5 more minutes until cheese melts slightly.
4. Let cool 5 minutes before serving with chips or celery. The blue cheese adds a funky, creamy contrast to the spicy buffalo base—trust us, you’ll double-dip.

Tip: For extra smokiness, swap half the cheddar for pepper jack and broil the dip for 1–2 minutes at the end.

Spicy Jalapeño Poppers Wrapped in Bacon

These crispy, cheesy poppers pack a punch of heat and smoky bacon flavor—perfect for game day or backyard gatherings.

Ingredients:

• 12 fresh jalapeños, halved lengthwise and seeded
• 8 oz cream cheese, softened
• 1 cup shredded sharp cheddar cheese
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 12 slices thin-cut bacon, halved crosswise
• 1 tbsp honey (optional, for glaze)

Instructions:

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a bowl, mix cream cheese, cheddar cheese, garlic powder, and smoked paprika until smooth. Spoon 1 heaping tsp of filling into each jalapeño half.
3. Wrap each stuffed jalapeño with a half-slice of bacon, tucking the ends underneath. Place seam-side down on the baking sheet.
4. Bake for 20–25 minutes until bacon is crispy. For extra shine, brush with honey during the last 5 minutes.

The contrast of creamy filling, spicy jalapeño, and crunchy bacon makes these poppers irresistible—they disappear fast!

Tip: Wear gloves when handling jalapeños to avoid skin irritation.

Chipotle BBQ Pulled Pork Sliders

These Chipotle BBQ Pulled Pork Sliders pack smoky heat and sticky-sweet flavor into every bite—perfect for game day or weekend gatherings.

• 3 lbs pork shoulder (trimmed)
• 1 tbsp olive oil
• 1 cup BBQ sauce
• 2 tbsp chipotle peppers in adobo (minced)
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 12 slider buns
• 1/2 cup pickled red onions (for serving)

1. Rub pork shoulder with olive oil, then coat evenly with brown sugar, smoked paprika, garlic powder, and salt.
2. Place pork in a slow cooker and cook on LOW for 8 hours or HIGH for 5 hours until fork-tender.
3. Shred pork with two forks, then stir in BBQ sauce and minced chipotle peppers. Cook on HIGH for 15 minutes to meld flavors.
4. Toast slider buns lightly, pile with pulled pork, and top with pickled red onions.

The smoky chipotle and tangy pickled onions cut through the rich pork, making these sliders irresistibly balanced. Tip: For extra depth, sear the pork in a skillet before slow-cooking!

Hot Honey Glazed Chicken Wings

These sticky-sweet wings pack just the right amount of heat, making them a crowd-pleasing appetizer or game-day snack.

Ingredients:

• 2 lbs chicken wings, split at joints
• 1/4 cup honey
• 2 tbsp hot sauce (like Frank’s RedHot)
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with foil and place a wire rack on top.
2. In a bowl, toss chicken wings with 1 tbsp olive oil, 1/2 tsp salt, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp onion powder until evenly coated.
3. Arrange wings on the wire rack in a single layer. Bake for 45 minutes, flipping halfway, until skin is crispy and golden.
4. Meanwhile, whisk together 1/4 cup honey, 2 tbsp hot sauce, and 1 tbsp apple cider vinegar in a small saucepan. Simmer over low heat for 3 minutes until slightly thickened.
5. Toss baked wings in the hot honey glaze until fully coated. Return to the rack and broil for 2-3 minutes until glaze bubbles and caramelizes.

The magic here? That quick broil at the end gives the wings an irresistible candied crunch while keeping the meat juicy underneath.

Tip: For extra heat, add a pinch of cayenne to the glaze or serve with extra hot sauce on the side.

Loaded Nachos with Spicy Beef and Guacamole

These loaded nachos are a crowd-pleaser, piled high with spicy beef, melty cheese, and fresh guacamole—perfect for game day or a cozy night in.

Ingredients:

• 1 lb ground beef (85% lean)
• 1 tbsp olive oil
• 1 tbsp taco seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (13 oz) bag tortilla chips
• 2 cups shredded cheddar cheese
• 1/2 cup diced red onion
• 1/4 cup pickled jalapeños
• 1/2 cup sour cream
• 1/4 cup chopped cilantro
• 1 large ripe avocado
• 1 tbsp lime juice
• 1/4 tsp garlic powder

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a skillet over medium-high. Add ground beef, breaking it apart with a spatula. Cook until browned, about 5 minutes. Stir in taco seasoning, salt, and black pepper; simmer 2 minutes.
2. Spread tortilla chips on a baking sheet. Top evenly with the beef, cheddar cheese, and red onion. Bake for 8–10 minutes until cheese melts.
3. Meanwhile, mash avocado with lime juice and garlic powder in a bowl until slightly chunky.
4. Remove nachos from oven. Dollop with sour cream, guacamole, and pickled jalapeños. Sprinkle with cilantro.

The magic here? The spicy beef soaks into the chips while baking, making every bite flavorful and crispy.

Tip: For extra crunch, broil the nachos for 1–2 minutes at the end (watch closely!).

Fiery Sriracha Deviled Eggs

These spicy deviled eggs pack a punch with creamy Sriracha-infused filling—perfect for game day or your next potluck!

Ingredients:

• 6 large eggs, hard-boiled and peeled
• 3 tbsp mayonnaise
• 1 tbsp Sriracha sauce (plus extra for drizzling)
• 1 tsp Dijon mustard
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1 tbsp finely chopped chives (for garnish)

Instructions:

1. Slice the hard-boiled eggs in half lengthwise. Gently pop out the yolks into a bowl and arrange the whites on a serving plate.
2. Mash the yolks with a fork until smooth. Stir in 3 tbsp mayonnaise, 1 tbsp Sriracha, 1 tsp Dijon mustard, 1/4 tsp garlic powder, and 1/4 tsp salt until fully combined.
3. Spoon or pipe the filling back into the egg white halves. Drizzle lightly with extra Sriracha and sprinkle with 1 tbsp chives.

The heat from the Sriracha balances beautifully with the cool, creamy yolk mixture—making these irresistible for spice lovers!

Tip: For extra smokiness, swap the garlic powder with 1/4 tsp smoked paprika.

Cajun Shrimp and Sausage Skewers

These zesty skewers are a one-way ticket to flavor town—perfect for grilling season or a quick weeknight dinner with a kick!

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 12 oz smoked andouille sausage, sliced into 1-inch pieces
• 1 red bell pepper, cut into 1-inch chunks
• 1 yellow onion, cut into 1-inch chunks
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Wooden or metal skewers (if using wooden, soak in water for 30 minutes)

Instructions:

1. Preheat grill to medium-high heat (about 400°F).
2. In a large bowl, toss shrimp, sausage, bell pepper, and onion with olive oil, Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
3. Thread ingredients onto skewers, alternating shrimp, sausage, and veggies.
4. Grill skewers for 3–4 minutes per side, or until shrimp turn pink and opaque and veggies are lightly charred.

The smoky sausage and Cajun-spiced shrimp pair perfectly with the sweet charred veggies—no dipping sauce needed!

Tip: For extra heat, add a pinch of cayenne to the seasoning mix.

Spicy Buffalo Cauliflower Bites

These crispy, fiery bites are the perfect plant-based twist on classic buffalo wings—great for game day or a snackable weeknight treat.

Ingredients:

• 1 large head cauliflower, cut into bite-sized florets
• 1/2 cup all-purpose flour
• 1/2 cup water (or plant-based milk for extra richness)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup hot sauce (like Frank’s RedHot)
• 2 tbsp melted butter (or vegan butter)
• 1 tbsp honey (or maple syrup for vegan)

Instructions:

1. Prep: Preheat oven to 450°F and line a baking sheet with parchment paper.
2. Batter: Whisk together 1/2 cup all-purpose flour, 1/2 cup water, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl until smooth. Toss cauliflower florets in the batter until evenly coated.
3. Bake: Arrange florets on the baking sheet in a single layer. Bake for 20 minutes, flipping halfway, until crispy.
4. Sauce: While baking, mix 1/2 cup hot sauce, 2 tbsp melted butter, and 1 tbsp honey in a bowl. After baking, toss florets in the sauce until fully coated.
5. Crisp: Return to the oven for 5–7 minutes until sauce is sticky and edges caramelize.

The double-bake method locks in crunch while the sweet-spicy glaze clings to every nook—no soggy bites here!

Tip: Serve with ranch or blue cheese dressing and celery sticks to balance the heat.

Chili Cheese Fries with Jalapeños

These loaded fries are the ultimate game-day snack—crispy, cheesy, and packed with just the right amount of heat.

Ingredients:

• 1 (28 oz) bag frozen French fries
• 1 cup canned chili (with beans or without)
• 1 1/2 cups shredded cheddar cheese
• 1/4 cup pickled jalapeños, sliced
• 1/4 cup sour cream
• 2 tbsp chopped fresh cilantro

Instructions:

1. Preheat oven to 425°F. Spread the French fries in a single layer on a baking sheet and bake for 20–25 minutes, flipping halfway, until golden and crispy.
2. While fries bake, heat the chili in a small saucepan over medium-low heat for 5–7 minutes, stirring occasionally, until warmed through.
3. Remove fries from the oven and top evenly with the warmed chili, shredded cheddar cheese, and sliced jalapeños. Return to the oven for 3–5 minutes, just until the cheese melts.
4. Drizzle with sour cream and sprinkle with chopped cilantro. Serve immediately.

The tangy jalapeños and creamy sour cream balance the rich chili and cheese, making every bite irresistible.

Tip: For extra crunch, broil the assembled fries for 1–2 minutes at the end (but watch closely to avoid burning!).

Ghost Pepper Queso Dip

This fiery, creamy queso dip packs a punch with ghost pepper heat but keeps things balanced with melty cheese and a touch of smokiness—perfect for game day or spice lovers!

Ingredients:

• 1 tbsp unsalted butter
• 1/2 cup finely diced white onion
• 1 tbsp minced garlic
• 1 (12 oz) can evaporated milk
• 8 oz shredded Monterey Jack cheese
• 8 oz shredded sharp cheddar cheese
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1–2 tsp ghost pepper hot sauce (adjust to taste)
• 1/4 cup diced tomatoes (for garnish)
• 2 tbsp chopped fresh cilantro (for garnish)

Instructions:

1. In a medium saucepan, melt 1 tbsp unsalted butter over medium heat. Add 1/2 cup diced white onion and cook for 3–4 minutes until translucent. Stir in 1 tbsp minced garlic and cook for 30 seconds until fragrant.
2. Pour in 1 can evaporated milk and bring to a gentle simmer. Reduce heat to low and gradually whisk in Monterey Jack and cheddar cheeses until fully melted and smooth.
3. Stir in 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1–2 tsp ghost pepper hot sauce. Simmer for 2–3 minutes, stirring constantly, until the dip is velvety.
4. Transfer to a serving bowl and top with diced tomatoes and cilantro. Serve immediately with tortilla chips or veggies.

The magic here? Evaporated milk keeps the queso ultra-smooth while the ghost pepper sneaks up with slow-building heat—no gloppy cheese or one-note spice!

Tip: For a milder version, swap half the ghost pepper sauce with chipotle hot sauce for smoky-sweet balance.

Spicy Korean BBQ Meatballs

These Spicy Korean BBQ Meatballs pack a punch with gochujang heat and sticky-sweet glaze—perfect for game day or weeknight dinners that need a flavor boost.

• 1 lb ground pork or beef
• 1/3 cup panko breadcrumbs
• 1 large egg
• 2 tbsp soy sauce
• 1 tbsp grated ginger
• 3 cloves garlic, minced
• 1/4 cup brown sugar
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 green onions, thinly sliced (for garnish)
• 1 tsp sesame seeds (for garnish)

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, combine ground meat, panko, egg, 1 tbsp soy sauce, ginger, and half the minced garlic. Roll into 1-inch balls and place on the baking sheet. Bake for 18–20 minutes until firm.
3. Meanwhile, whisk remaining 1 tbsp soy sauce, remaining garlic, brown sugar, gochujang, rice vinegar, and sesame oil in a saucepan over medium heat. Simmer for 3–4 minutes until thickened.
4. Toss baked meatballs in the sauce until coated. Garnish with green onions and sesame seeds.

The magic here? Gochujang adds deep, fermented spice that balances the brown sugar glaze—no bland meatballs allowed!

Tip: For extra crispiness, broil the sauced meatballs for 1–2 minutes before serving.

Firecracker Shrimp Tacos

These tacos pack a punch with crispy shrimp tossed in a sweet-spicy glaze, all tucked into warm tortillas with crunchy slaw for balance.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp cornstarch
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp vegetable oil, divided
• 1/4 cup honey
• 2 tbsp sriracha
• 1 tbsp lime juice
• 2 cups shredded purple cabbage
• 1/4 cup chopped cilantro
• 8 small flour tortillas, warmed

Instructions:

1. Pat shrimp dry, then toss with cornstarch, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Heat 2 tbsp vegetable oil in a large skillet over medium-high. Cook shrimp for 2 minutes per side until pink and crispy. Transfer to a plate.
3. In the same skillet, reduce heat to medium and add 1 tbsp oil, 1/4 cup honey, 2 tbsp sriracha, and 1 tbsp lime juice. Simmer for 1 minute, then return shrimp to the pan, tossing to coat.
4. Divide shrimp among tortillas, topping with cabbage and cilantro.

The magic here? The cornstarch coating gives the shrimp an ultra-crisp texture that holds up against the sticky glaze.

Tip: For extra crunch, toast the tortillas in a dry skillet for 30 seconds per side.

Hot Pepperoni Pizza Dip

This gooey, spicy dip tastes just like your favorite slice—perfect for game day or a cozy movie night.

Ingredients:

• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup marinara sauce
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup diced pepperoni
• 2 tbsp chopped fresh basil (for garnish)

Instructions:

1. Preheat oven to 375°F. In a bowl, mix cream cheese, sour cream, marinara sauce, 1 tsp garlic powder, 1 tsp oregano, and 1/4 tsp red pepper flakes until smooth.
2. Fold in 1 cup mozzarella, 1/4 cup Parmesan, and pepperoni. Spread into a small baking dish.
3. Sprinkle remaining 1/2 cup mozzarella and 1/4 cup Parmesan on top. Bake for 20 minutes until bubbly and lightly browned.
4. Garnish with fresh basil and serve warm with toasted baguette slices or crackers.

The crispy, cheesy top layer gives way to a creamy, pepperoni-studded center—just like a deconstructed pizza!

Tip: For extra heat, swap marinara for spicy arrabbiata sauce.

Spicy Chorizo Stuffed Mushrooms

These bite-sized flavor bombs pack a punch with smoky chorizo, melty cheese, and a hint of heat—perfect for your next game-day spread or cocktail party.

Ingredients:

• 20 large cremini mushrooms (about 1.5 lbs), stems removed and reserved
• 1/2 lb fresh chorizo, casings removed
• 1/4 cup finely chopped mushroom stems
• 1/4 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1/4 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes
• 4 oz cream cheese, softened
• 1/2 cup shredded Monterey Jack cheese
• 2 tbsp chopped fresh cilantro
• 1 tbsp olive oil
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 375°F. Brush mushroom caps with 1 tbsp olive oil, season lightly with salt and black pepper, and arrange hollow-side up on a baking sheet.
2. In a skillet over medium heat, cook chorizo, breaking it into crumbles, until browned (5–6 minutes). Add mushroom stems, onion, and garlic; cook until soft (3–4 minutes). Stir in 1/4 tsp smoked paprika and 1/4 tsp red pepper flakes.
3. Remove skillet from heat. Fold in cream cheese until melted, then mix in Monterey Jack and cilantro. Spoon filling into mushroom caps, pressing gently to mound.
4. Bake 18–20 minutes until mushrooms are tender and tops are bubbly. Let cool 5 minutes before serving.

The crispy-edged chorizo and gooey cheese filling make these mushrooms irresistible—just try stopping at one!

Tip: For extra crunch, sprinkle with panko breadcrumbs before baking.

Pineapple Habanero Chicken Wings

Sweet, spicy, and sticky—these wings are a guaranteed crowd-pleaser with a tropical kick that’ll have everyone reaching for seconds.

Ingredients:

• 2 lbs chicken wings, split at joints, tips removed
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup pineapple juice
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1-2 habanero peppers, seeded and minced (adjust for heat)
• 2 cloves garlic, minced
• 1/4 tsp ground ginger

Instructions:

1. Prep wings: Toss chicken wings with olive oil, 1 tsp salt, and 1/2 tsp black pepper. Arrange on a parchment-lined baking sheet.
2. Bake: Bake at 400°F for 40 minutes, flipping halfway, until crispy and golden.
3. Make glaze: Meanwhile, simmer pineapple juice, honey, soy sauce, lime juice, habaneros, garlic, and 1/4 tsp ginger in a saucepan over medium heat. Cook for 12–15 minutes until thickened slightly.
4. Toss & broil: Brush wings with half the glaze, then broil 2–3 minutes until caramelized. Toss with remaining glaze before serving.

The pineapple’s sweetness tames the habanero’s fire, while a quick broil gives the wings a glossy, lacquered finish. Tip: Wear gloves when handling habaneros—their oils can linger on skin!

Spicy Taco Stuffed Bell Peppers

These vibrant bell peppers are packed with all the bold flavors of tacos—minus the mess! A little smoky, a little spicy, and totally satisfying.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground beef (or turkey)
• 1 cup cooked white rice
• 1 (15 oz) can black beans, drained and rinsed
• 1 (10 oz) can diced tomatoes with green chiles (like Rotel)
• 1 tbsp olive oil
• 1 tbsp taco seasoning
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 cup shredded cheddar cheese
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil and arrange the hollowed bell peppers inside.
2. In a skillet, heat 1 tbsp olive oil over medium-high. Cook ground beef until browned, about 5 minutes. Drain excess fat.
3. Stir in 1 tbsp taco seasoning, 1 tsp smoked paprika, and 1/2 tsp salt. Add black beans, diced tomatoes with chiles, and cooked rice. Simmer for 3 minutes.
4. Spoon the mixture into the bell peppers, packing gently. Top each with shredded cheddar.
5. Bake for 25 minutes until peppers are tender and cheese is bubbly. Garnish with fresh cilantro.

The smoky paprika and melty cheese take these stuffed peppers to the next level—perfect for taco night with a twist!

Tip: For extra heat, add a diced jalapeño to the filling or drizzle with hot sauce before serving.

Cajun Spiced Pretzel Bites with Cheese Dip

These buttery, bite-sized pretzels pack a punch of Cajun heat, balanced perfectly by a creamy, tangy cheese dip—ideal for game day or snacking any time.

Ingredients:

• 1 (16 oz) tube refrigerated pizza dough
• 3 tbsp unsalted butter, melted
• 1 tbsp Cajun seasoning
• 1 tsp garlic powder
• 1/4 cup baking soda
• 6 cups water
• 1/2 tsp coarse sea salt
• 1 cup shredded sharp cheddar cheese
• 4 oz cream cheese, softened
• 1/4 cup whole milk
• 1/2 tsp smoked paprika

Instructions:

1. Prep the dough: Preheat oven to 425°F. Roll pizza dough into a 12-inch rope, then cut into 1-inch pieces.
2. Boil the bites: In a large pot, bring 6 cups water and 1/4 cup baking soda to a boil. Boil dough pieces in batches for 30 seconds, then transfer to a parchment-lined baking sheet.
3. Season and bake: Brush bites with 3 tbsp melted butter, then sprinkle with 1 tbsp Cajun seasoning, 1 tsp garlic powder, and 1/2 tsp sea salt. Bake for 12–15 minutes until golden.
4. Make the dip: In a saucepan over medium-low heat, melt 1 cup cheddar cheese, 4 oz cream cheese, 1/4 cup milk, and 1/2 tsp smoked paprika, stirring until smooth (about 5 minutes).

The contrast of the crispy, spiced pretzel bites against the velvety cheese dip is downright addictive—you’ll love the kick of heat followed by that cool, creamy finish.

Tip: For extra depth, add a pinch of cayenne to the cheese dip or a drizzle of honey over the baked bites.

Spicy Sausage and Pepperoni Stromboli

This stromboli packs a punch with spicy sausage, zesty pepperoni, and melty cheese—perfect for game day or a cozy weeknight dinner.

Ingredients:

• 1 lb pizza dough (store-bought or homemade)
• 1/2 lb spicy Italian sausage, casings removed
• 1/2 cup sliced pepperoni
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup marinara sauce, plus extra for serving
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1 tbsp olive oil
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a skillet over medium heat, cook the spicy Italian sausage until browned, breaking it into crumbles (about 5–6 minutes). Drain excess fat.
3. Roll out the pizza dough into a 12×10-inch rectangle on a floured surface. Spread the 1/2 cup marinara sauce evenly over the dough, leaving a 1-inch border.
4. Layer the cooked sausage, pepperoni, mozzarella, and Parmesan on top. Sprinkle with 1/2 tsp garlic powder and 1/2 tsp oregano.
5. Roll the dough tightly into a log, pinching the seams to seal. Place seam-side down on the baking sheet. Brush the top with beaten egg and slash 3–4 vents on top.
6. Bake for 20–25 minutes until golden brown and crisp. Let cool for 5 minutes before slicing.

The crispy crust and gooey, spicy filling make this stromboli irresistible—especially when dunked in warm marinara!

Tip: For extra kick, add a pinch of red pepper flakes to the filling.

Buffalo Ranch Chicken Sliders

These Buffalo Ranch Chicken Sliders are the perfect game-day bite—spicy, creamy, and totally addictive!

• 1 lb boneless, skinless chicken breasts
• 1/2 cup buffalo sauce
• 1/4 cup ranch dressing
• 1 tbsp unsalted butter, melted
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 8 slider buns
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup thinly sliced celery (optional, for crunch)

1. Preheat oven to 375°F. In a bowl, whisk together 1/2 cup buffalo sauce, 1/4 cup ranch dressing, 1 tbsp melted butter, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, and 1/2 tsp salt.
2. Add chicken breasts to the bowl, coating evenly. Transfer to a baking dish and bake for 25 minutes, or until chicken reaches 165°F internally. Shred with forks.
3. Toast slider buns lightly, then pile each with shredded chicken, a sprinkle of 1/2 cup Monterey Jack cheese, and a few celery slices (if using). Serve warm.

The magic here? The ranch mellows the heat just enough while keeping every bite juicy—no dry sliders in sight!

Tip: For extra tang, drizzle extra ranch on top before serving.

Conclusion

With 19 fiery recipes to spice up your Super Bowl spread, there’s something for every heat-loving fan! Whether you’re craving bold wings, zesty dips, or smoky snacks, these dishes are sure to score big. Try them out, then let us know your favorites in the comments—and don’t forget to share the love on Pinterest. Game day just got a whole lot tastier!