With football season upon us, having a good selection of finger foods is crucial. Whether you're a fan of sweet or savory, Barbara and Emily have got you covered. So, sit back, relax, and get ready to discover some scrumptious snacks, ready to SCORE at the next big game!

Pepperoni Pizza Pull-Apart Bread

sourced from Creme De La Crumb

2 round loaves of bread - (doesn’t matter exactly what kind, just make sure it is something with a more firm crust)

2-3 cups shredded mozzarella cheese

½ cup pepperoni slices - cut in half

½ cup butter

2 teaspoons Italian seasoning

2 cups marinara/pizza sauce - (I prefer a basil-garlic blend but use whatever you like best

Preheat oven to 400 degrees. Line a large baking sheet with foil (use a lot of overhang on the sides because you are going to wrap the bread loaves) and spray with cooking spray. Use a long bread knife to slice the bread. Make long slices about 1.5 inches apart all across the bread, and then in the opposite direction so that you get a checkerboard effect. **Be careful not to slice all the way through the bread, do not cut through the bottom crust!**Gently stuff the mozzarella into all of the spaces in the bread. Stuff pepperoni slices into the spaces next. Melt butter and whisk in italian seasoning. Drizzle or brush seasoned butter over the whole bread.Place loaves onto prepared baking sheet and wrap the loaves with the overhanging foil. Bake 15-20 minutes until cheese is melted and bread start to brown lightly. Serve pull-apart bread with warmed pizza/marina sauce. Pull-apart your pizza bread, dip, and enjoy.

Notes: Serve with marinara sauce for dipping!

Bacon Wrapped Brown Sugar Smokies

sourced from Melissa’s Southern Style Kitchen

1 14-oz package 'lil smokies cocktail links

1 lb maple flavored bacon cut into thirds

3/4 cup light brown sugar

1/2 tsp ground chipotle or ancho chili pepper

Toothpicks

Barbecue sauce for serving

Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment or foil spritzed with cooking spray. Set aside. Remove the little smokies from packaging and pat dry with a paper towel. Wrap each smokie with one piece of bacon. Secure through the middle with a toothpick. In a gallon size bag mix together the brown sugar and ground chipotle pepper. Add the bacon wrapped smokies to the bag. Seal and gently shake until evenly coated. Arrange on the baking sheet. Bake for 30 minutes or until the bacon has crisped. Serve immediately with barbecue sauce, if desired.

Fall Fruit Salad 

sourced from The Toasty Kitchen

16 ounces red seedless grapes

12 ounces blackberries

1 cup chopped pecans

2 large sweet apples

Dressing:

1 orange

2 tablespoons maple syrup

¾ teaspoon ground cinnamon

In a large bowl, add the zest and juice of one orange. Then, add maple syrup and cinnamon, whisking to combine. Then, add grapes, blackberries, and pecans. Cube apples into bite-size pieces and add to the bowl. Immediately toss to coat fruit. Serve immediately or store covered in the refrigerator until ready to serve.