• Preheat oven to 425°F.
• On a floured surface, roll out a small piece of dough into a circle. Spoon ½ tsp of sauce into the center of the dough. Top with one slice of pepperoni. Top with 1 cube of Roasted Garlic Antonella or Pepperoni Antonella, followed by another slice of pepperoni. Fold in the edges and pinch to seal, forming a ball.
• Bring a large pot of water to a boil with the baking soda. Boil the balls for 30 seconds. Transfer to a parchment-lined baking sheet.
• Brush with egg wash. Sprinkle with salt and oregano.
• Bake 10-12 min until brown.
• Garnish with parmesan cheese. Serve with a marinara sauce for dipping.

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy and evenly browned, 8 to 10 minutes. Drain and cool slightly before chopping into bits.
• Combine mayonnaise and Cheddar cheese in a mixing bowl. Toss in bacon, green onions, and cayenne. Stir with a spatula until combined. Wrap and chill in the fridge for at least 1 hour before transferring to a serving bowl.

Instructions

• Preheat oven to 375 degrees F. Place potatoes on a baking sheet, drizzle with olive oil and season with salt. Roast for 25 to 30 minutes, or until tender through to the center when pierced with a sharp knife. Remove from oven and allow to sit for about 15 minutes or until cool enough to handle.
• Cut potatoes in half and use a melon baller or small spoon to remove the potato from the inside - leaving a small rim on the inside of the skin so the potato skins will hold their shape. Put potato flesh in a mixing bowl. Add ½ cup shredded Antonella cheese, ¼ cup shredded cheddar cheese, ½ cup sour cream, cream cheese, ¼ cup Bacon Bits, seasoned salt, and pepper. Use an electric mixer to combine until creamy.
• Spoon the mixture back into the potato skins, mounding slightly. Place back on baking sheet and sprinkle with remaining shredded cheddar cheese. Bake for an additional 5 to 7 minutes, until potatoes are warmed through and cheese has melted.
• Garnish each potato bite with a small dollop of remaining sour cream, a sprinkling of bacon bits, and chives.

Instructions

• In a medium sauce pot over medium heat, melt the butter. When the butter is melted, add the scallion whites (NOT the greens) and cook until soft, stirring occasionally, about 2 minutes.
• Turn the heat down to low and add cheese, milk, Sriracha and garlic powder. Cook on low, whisking often, until everything is melted and combined into a thick queso, about 5 minutes. Add all but 1 tablespoon of the scallion greens, and mix everything together again.
• Transfer the queso to a bowl and garnish with the remaining scallion greens. Serve immediately, with chips.

Instructions

• Cook your chicken breast using the desired method. Once cool enough to handle, shred using two forks.
• Caramelize the onions. As the chicken cooks, prepare the onions. Heat 1 tablespoon of butter in a medium-to-large skillet over medium-high heat. Add the chopped onion and cook, stirring occasionally, for 10-15 minutes. Sprinkle the brown sugar over the onions and continue to cook until brown and caramelized. Remove from heat and set aside.
• Preheat oven to 425 degrees F. In a large mixing bowl, add all the ingredients (softened cream cheese, ranch dressing, BBQ sauce, garlic, red bell pepper, green onion, cheeses, corn, caramelized onions, and the chicken). Mix well to combine.
• Transfer the mixture to a large cast iron or oven-safe skillet (or baking dish). Drizzle the top with additional BBQ sauce and sprinkle with a mixture of cheddar and mozzarella cheese. Bake for approximately 20-25 minutes, or until mixture is bubbly and cheese is golden and melted.
• Drizzle with additional BBQ sauce, if desired, and serve with your favorite crackers and chips! Enjoy!