Sunday, February 2, 2014
It's Super Bowl Sunday and like most of the rest of the country, we are planning on pigging out while watching some good football and really dumb commercials. I'm ready to see Peyton and the Broncos kick some Seahawk butt.
Speaking of Peyton, after reading this post, Paul reiterated that we will never, ever name one of our children after Peyton Manning. However, as a consolation, he graciously allowed me to name my new laptop Peyton. So, this blog post is being typed up on my brand spanking-new laptop "Peyton" the Lenovo.
On the menu for tonight are some buffalo wings made by Paul with a recipe courtesy of my brother Raymond. Both of these guys are super passionate about their chicken wings. In fact, they plan to make a pilgrimage to the birthplace of Buffalo Wings - the Anchor Bar in Buffalo, NY - sometime in the next couple months. Some people choose to make their pilgrimages to shrines, cathedrals, or other consecrated places; my husband and brother choose a sticky, smoky bar that serves greasy wings. To each his own.
We are also having hummus with carrot sticks, broccoli, and pita bread. I know the kids will at least eat the vegetables and bread even if Paul won't touch it. I have to serve something semi-healthy with all the grease we will likely be consuming today.
My contribution to this gluttonous feast will be Stromboli. I wanted to make something a little different than pizza but along those same lines so that Matthew will be sure to enjoy it. Plus, we are planning on having dinner "buffet-style" in our family room while watching the game, so I wanted to try to serve something that was a bit more finger friendly. We settled on Stromboli because it has all the elements of pizza, only the fillings (minus the sauce)are rolled into the dough. After baking, the Stromboli is sliced, held more or less like a sandwich, and served with pizza sauce on the side for dipping. Hopefully there will be minimal mess associated with this meal. Check back with me tomorrow to see if the carpets were ruined by spilled pizza sauce and greasy fingers (I'm sure you will all be on the edge of your seats waiting for that update).
Stromboli really should not be made with any fillings that are too incredibly greasy or else the seam on the roll will burst and all the grease will spill out (always an appetizing sight). My favorite filling for Stromboli is a combination of cured Italian meats: capicola, salami, pepperoni, and ham. I usually microwave the pepperoni, layered between paper towels, for about 30 seconds on high just to remove some of the grease before adding it to the Stromboli. Add some thinly sliced mozzarella and a bit of Parmesan, and roll up the pizza dough, seal the seam, and place on a cookie sheet ready for baking. The awesome thing about Stromboli is that it can be rolled, covered tightly with plastic, and refrigerated for a couple hours before baking, making it an ideal make-ahead item for a party! I like to serve it alongside my favorite pizza sauce and I've included the recipe for that below. It is truly delish and better than anything you can get out of a jar.
Yield: Two Rolls
1 full recipe pizza dough
1 full recipe pizza sauce
3 cups shredded Mozzarella
1 cup finely shredded Parmesan
1/4 lb. Genoa Salami
1/4 lb. Capicola or other Italian Hot Ham
1/2 lb. Smoked Deli Ham
1/2 lb. Pepperoni
Preheat the oven to 400 degrees.
Divide the pizza dough in half on a lightly floured work surface.
Working with one half at a time, roll into a 10x12" rectangle. Sprinkle half of the cheeses evenly over the rectangle, leaving a 1/2" border. Layer half of the meats over the cheese. Use a pastry brush to carefully coat the border with a bit of water, then roll the cylinder up as tightly as you can, tucking in the edges and pressing the seams firmly to seal. Place on a parchment-lined baking sheet, seam side down. Lightly brush the top with olive oil and sprinkle with a bit of extra Parmesan, if desired. Repeat with second piece of dough.
If not baking immediately, cover tightly with plastic wrap and place in the refrigerator until ready.
Otherwise, slash a couple slits with a very sharp knife into the top of your stromboli and immediately slide it in the oven. Bake in the 400 degree oven for 20-25 minutes or until browned. Remove and let stand for 10 minutes before slicing. Serve with warm pizza sauce for dipping.