We left town for the Labor Day Weekend and came home to fall. Certainly seems like summer left our area. But I love fall for the cool days and nights, colorful falling leaves and football.
Here's a recipe that makes a great snack for halftime or make it dinner by adding a salad. The Stromboli recipe is fromBaking Basics and Beyond.
Stromboli is another family favorite, and that’s why I’ve included this recipe. I don’t put pizza sauce inside so the meat and cheese flavors will predominate. I’ve served this for dinner, but it makes a popular snack when everyone is gathered for the big game. You can use various deli meats and cheeses and add olives or hot peppers—just don’t fill the stromboli too full. Provolone, a mild Italian cheese with a smoky flavor, is perfect here.
MAKES 12 TO 15 SERVINGS
Basic pizza crust (make your own or use refrigerated or frozen)
1 tablespoon olive oil
1/4 pound sliced pepperoni
1/4 pound sliced hard salami
4 ounces Provolone cheese, sliced or shredded
1 egg, beaten
Grated Parmesan cheese
Heat oven to 400°F with rack in lower third. Lightly grease a cookie sheet.
Place dough on lightly floured surface and roll out to a 15 x 12-inch rectangle. If dough becomes difficult to roll, let is rest briefly.
Brush dough with olive oil. Arrange pepperoni, salami, and Provolone cheese down center of dough. Fold both sides toward the center and pinch together to seal. Brush egg over top of dough. Sprinkle with Parmesan cheese and place on prepared cookie sheet. The easiest way to lift the dough is with large metal spatulas at each end. Cut several slits into dough.
Beat 30 to 35 minutes or until stromboli are well browned. Cool slightly before slicing. Serve with pizza or marinara sauce for dipping.
BAKER’S NOTE: Cover the baking sheet with a silicone baking mat for easy clean-up since leaks do occur.