THC-Infused Game Day Recipes

Kick your game day spread up a notch with these cannabis-infused fan favorites! Each dish adds a plant-based twist to classic tailgate foods with bold flavors, fiery spice, and rich, canna-buttery goodness. Perfect for fueling the football festivities, no matter who you root for.

Infused Toaster Pastry

Ingredients

  • 1 box refrigerated pie crusts
  • ½ cup fruit jam of choice
  • ½ cup powdered sugar + 1 tbsp milk (for glaze)
  • ½ stick butter (infused with 100mg THC using Roll One Easy Dose)

Instructions

  1. MPreheat oven to 375°F.
  2. Roll out pie crusts and cut into small 2x3 inch rectangles.
  3. Spoon jam onto half of the rectangles, top with another rectangle and press edges with a fork.
  4. Brush with infused butter.
  5. Bake 12–15 mins. Cool and drizzle with glaze.
  6. Cut into 20 mini servings .

Crispy Chocolate Squares

Ingredients

Instructions

  1. Melt butter and marshmallows in a saucepan on low heat. Stir until smooth.
  2. Remove from heat and stir in chopped Sweet Talk Chocolate. Mix until fully melted.
  3. Fold in chocolate puff cereal and press mixture into a greased 9x9 pan.
  4. Let cool and cut into 20 equal squares — 5mg per piece.

Canna-Spinach Artichoke Dip

Creamy, savory dip with a warm cannabis finish.

Ingredients

  • 1 cup chopped spinach
  • 1 cup chopped artichoke hearts
  • 1 cup cream cheese
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 cup shredded mozzarella (plus more for topping)
  • Roll One Easy Dose
  • Garlic powder, paprika, salt, and pepper to taste

Instructions

  1. In a small bowl, mix RO Easy Dose Distillate into the mayonnaise until fully blended.
  2. In a large bowl, combine cream cheese, sour cream, seasoned mayo, spinach, artichokes, mozzarella, and seasonings. Mix thoroughly.
  3. Transfer to an oven-safe dish, top with extra mozzarella, and bake at 375°F for 20 minutes until hot and bubbly.
  4. Makes 20 servings

Mini Taco Bites

Crunchy, spicy, and dosed to delight.

Ingredients

  • 20 mini taco shells or baked wonton wrappers
  • 1/2 lb ground beef or turkey
  • 1/2 cup taco seasoning
  • Roll One Easy Dose
  • Shredded cheese, salsa, sour cream, and cilantro for topping

Instructions

  1. Cook meat in a skillet until browned. Add taco seasoning.
  2. Add Roll One Distillate to the pan and stir continuously over medium heat for 5–8 minutes to fully incorporate.
  3. Spoon mixture into mini taco shells and top with cheese, salsa, sour cream, and cilantro.
  4. Makes 20 taco bites

Gridiron Ginger Fizz

Refreshing, spicy, and easy to sip during the game.

Ingredients

Instructions

  1. Fill a glass with ice.
  2. Pour in the Momenta Tonic Florida Orange.
  3. Add fresh lime juice and top with ginger beer.
  4. Stir gently to combine.
  5. Garnish with a lime wheel and mint. Enjoy responsibly while cheering on your team!

BBQ Cannabis Sliders

Savory, spicy, and totally satisfying.

Ingredients

  • 1 lb shredded cooked beef or pulled pork
  • 1 cup BBQ sauce
  • 1/4 cup hot honey
  • 2 tbsp butter
  • Roll One Easy Dose Distillate
  • Slider buns
  • Pickles and coleslaw for topping

Instructions

  1. In a saucepan over low heat, combine BBQ sauce, hot honey, and butter. Gently warm.
  2. Stir in Roll One Distillate and whisk until fully dissolved and evenly incorporated.
  3. Add shredded meat to the sauce mixture and stir to coat.
  4. Sprinkle in the flour or cornstarch and stir to coat.
  5. Warm through, then serve on slider buns topped with pickles and coleslaw.
  6. Makes 20 sliders

Jalapeño Popper Bites

Creamy, cheesy, and wrapped in crispy bacon.

Ingredients

  • 12 jalapeños, halved and seeded (24 halves)
  • 1 cup cream cheese, softened
  • 1 cup shredded cheddar cheese
  • Roll One Easy Dose
  • 12 strips of bacon, halved (24 pieces)

Instructions

  1. Mix cream cheese, cheddar, and Roll One Distillate until smooth and even.
  2. Fill each jalapeño half with the cheese mixture.
  3. Wrap each half with a piece of bacon and place seam-side down on a baking tray.
  4. Bake at 375°F for 20 minutes until bacon is crisp and filling is bubbly.
  5. Makes 20 infused poppers (reserve extras if needed)

Cannabis-Infused Queso Dip

Feel relaxed and ready to hit the end zone with this infused take on a fan favorite.

Ingredients

  • Distillate Syringe (TruClear)
  • 2 Tbsp. Butter
  • 12 oz. Cheddar or American Cheese, shredded
  • 4 oz. Pepper Jack Cheese, shredded
  • ½ Cup Tomatoes, diced
  • ½ tsp. Ground Cumin
  • ½ tsp. Cayenne pepper
  • 4-oz. can Fire-Roasted Green Chiles or Jalapeños
  • 1 Tbsp. Flour or Cornstarch, to thicken
  • 12-oz. can Evaporated Milk
  • Tortilla chips, to serve

Instructions

  1. To infuse your butter, melt 2 tablespoons of butter in a saucepan over medium heat. Once melted, add your distillate syringe (Truclear) to the butter and stir to combine.
  2. Next, add in the tomatoes and sauté for about 4 minutes or until soft.
  3. Add the chiles, cumin, and cayenne pepper and cook about 2 minutes until fragrant.
  4. Sprinkle in the flour or cornstarch and stir to coat.
  5. Pour in the evaporated milk.
  6. Bring the mixture to a boil, then stir in the cheeses.
  7. Turn heat down to low and cook, stirring until the cheese melts and turns into a smooth sauce.
  8. Remove from heat and serve immediately with tortilla chips, or keep warm in a crockpot.

Cannabis-Infused Wings

Take flight with upgraded wing sauce that's sure to add a finger-licking boost to your big game buffet.

Ingredients

  • Distillate Syringe (TruClear)
  • 3 lbs. Chicken Wings
  • 8 Tbsp. (1 stick) butter
  • 1 tsp. Salt
  • 1 tsp. Paprika
  • 1 ½ tsp. Black pepper
  • 1 ½ tsp. Garlic powder
  • ¼  tsp. Cayenne pepper
  • 1 Cup all-purpose flour or cornstarch
  • ½  Cup your favorite hot sauce

Instructions

  1. To infuse your butter for the wing sauce, melt 2 tablespoons of butter in a saucepan. Add your distillate syringe (Truclear) to the butter and stir to combine. Heat gently for 2-3 minutes to ensure the distillate is fully activated. Remove from heat and set aside.
  2. In a medium bowl or zipper bag, combine the flour or cornstarch, salt, black pepper, garlic powder, paprika, and cayenne pepper. Mix well.
  3. Toss the wings in the flour and seasoning mixture, make sure each wing is coated.
  4. Arrange wings on an oiled sheet pan while preheating the oven to 400º F.
  5. Once heated, roast the wings about 25 minutes, flipping halfway through, until the coating is golden and crisp and the meat is cooked to an internal temp of at least 165º. Set aside.
  6. To prepare the sauce, melt the remaining 6 tablespoons regular butter over low heat.
  7. Add your canna-butter and hot sauce and stir together until the mixture is well combined.
  8. Add the wings to a large bowl, working in batches if needed, pour over the infused hot sauce mixture and toss to coat. Serve hot and enjoy!

Cannabis-Infused Buffalo Chicken Dip Recipe

Equal parts soothing and spicy to help you scoop and score all game long.

Ingredients

  • Distillate Syringe (TruClear)
  • 2 Tbsp. Butter 
  • 1 lb. Chicken, cooked and shredded
  • 8 oz. Cream Cheese, softened
  • 16 oz. Cheddar Cheese, shredded
  • ½ Cup Ranch or Blue Cheese Dressing
  • ½ Cup Buffalo Sauce
  • ¼ tsp. Garlic powder
  • ¼ tsp. Onion powder
  • ½ tsp. Paprika, regular or smoked
  • ½ tsp. Cayenne pepper, optional for more heat
  • 1 tablespoon chopped green onions (for garnish)
  • Celery sticks or tortilla chips, for serving

Instructions

  1. To infuse your butter for the recipe, melt 2 tablespoons of butter in a saucepan. Add your distillate syringe (Truclear) to the butter and stir to combine. Heat gently for 2-3 minutes to ensure the distillate is fully activated. Remove from heat and set aside.
  2. Prepare the chicken. If you're not using pre-cooked chicken like a rotisserie, you can season it with the spices and above and roast or grill it before shredding. Set aside.
  3. In a large bowl, combine the softened cream cheese, ranch or blue cheese dressing, garlic powder, onion powder, and paprika. Using a hand mixer, mix the ingredients until fluffy.
  4. Stir in the buffalo sauce and infused butter until well-combined.
  5. Next, add the shredded chicken and the cheddar cheese, reserving some cheese for the top.
  6. Transfer the mixture into an oven-safe dish and top with the reserved cheese.
  7. Preheat your oven to 350° F and bake for 20-25 minutes, or until the dip is bubbly and the cheese is melted and golden.
  8. Remove the dip from the oven and let it cool slightly. Garnish with diced green onions and/or fresh cilantro on top. Serve with celery sticks or tortilla chips for dipping.