Are you ready for some football? Robert Adams, co-owner and assistant brewer at Platt Park Brewing Company, offers this trusty recipe, sure to please any game-day crowd.

Baked Pizza Rolls
Makes 24 rolls

1/4 cup of your favorite marinara sauce
1 1/4 cups shredded mozzarella cheese
1/2 cup chopped pepperoni
1 (13.8 ounce) can pre-made pizza dough
1 tablespoon olive oil
2 tablespoons shredded
Parmigiano-Reggiano cheese
1 teaspoon chopped garlic

Preheat oven to 425 degrees and grease a 9-inch baking dish. Combine olive oil, Parmigiano-Reggiano and garlic in a small bowl and set aside. Roll out pizza dough into a 15” x 9” rectangle and cut into 24 squares. Mix marinara, mozzarella and pepperoni in a bowl and disperse evenly onto the squares. Fold corners up and pinch to seal. Place all of the rolls into the greased baking dish, seam side down. Spoon the olive oil mix on top of the rolls and bake for 15-20 minutes or until golden brown on top. Can be served with warm marinara sauce on the side.

Robert’s suggested pairing:

This pairs well with most beer, but I prefer the Colorado Cream Ale from Station 26. It’s light and smooth, yet has a slight toasty malt that mixes well with the crust. It’s a great beer to enjoy while watching your favorite team on the screen.