Becky’s Famous Football Party Stromboli Recipe
Here to kick off Super Bowl Season I would like to introduce our Guest Poster and my good friend, Dan. Dan and his wife Becky live down the street from us and have been family friends for so long that we now actually consider them part of our family. Together we have traveled to the islands of Hawaii, skied the slopes of Mammoth, brought in numerous New Year's Eves and shared special weekends simply sipping wine by the outside fire.
Being a talented cook, Becky has a few specialties that Dan will be bringing to us over the next few months. So without further ado, I give you Dan, and Becky's Famous Football Party Stromboli!
Move over food internet divas with your stylish recipes … we’re talking about MAN-FOOD now! Not everyone has a palate as refined as you foodies and sometimes we (men) just want some tasty and healthy grub to line our stomachs while we’re watching sports, screaming at the TV, and drinking beer. So, now that it’s peak football season, Kim, I think your food-blog-thing needs a little testosterone infusion via this serious party food.
No one can seem to recall the origin of the Stromboli recipe or for which party Becky first made it, but it is now her signature party dish. In most everyone’s opinion, it’s the perfect party food. Its compact shape allows you to eat it with one hand so that you don’t have to put your drink down, its crisp dough outer lining keeps your hands from getting greasy, and you can eat a lot of it without needing a nap by the end of 3rd quarter. The first few times she made one, it was gobbled up while still on the cutting board before it even left the kitchen. Since its somewhat low-fat and low-sodium, wives, kids, and even grandparents started asking for it, and she eventually realized it’s necessary to make 3 or 4 of them. There is hardly ever any left over, although it tastes just as good when reheated the next day. We (Becky, that is) have now started making Stromboli for kid’s parties instead of ordering pizza.
Overall, it scores a 4 of 5 on the MAN-FOOD-ometer scale. (Note that only food containing some form of alcohol can ever receive a score of 5.) It’s quick and easy to prepare and will surely get you invited back to the next party, so long as you bring more Stromboli of course. And, ladies, it will likely become your man's most requested favor -- other than maybe some special lovin’ at night and less talk afterwards during SportsCenter -- so the next time you need something heavy moved or want that new outfit, try cooking up some Stromboli and watching a football game.
Unfortunately, our beloved Chargers had a horrific year and aren't in the playoffs, but getting together with good friends, eating some Stromboli, and having a cocktail or two will no doubt help ease the pain.
Becky’s Famous Football Party Stromboli
1 – 16 ounce loaf frozen bread dough thawed.
- ¼ lb. Thinly sliced ham (I use black forest)
- ¼ lb. Sliced hard salami (pepperoni) (I use Hormel reduced fat pepperoni)
- ½ teaspoon dried basil – divided
- ½ teaspoon dried oregano – divided
- 3 ounces sliced provolone cheese
- 1 cup (4 ounces) shredded mozzarella cheese
- 2 Tablespoons butter or margarine melted
- 1 teaspoon cornmeal (optional)
Place bread dough on lightly greased baking sheet. Pat into a 15 x 10” rectangle. Arrange ham slices lengthwise down center; place pepperoni on top. Sprinkle with ¼ teaspoon basil and ¼ teaspoon oregano. Arrange provolone cheese over herbs and top with shredded mozzarella cheese. Sprinkle with remaining herbs. Moisten all edges of dough with water; bring each long edge of dough to center. Press edges together securely to seal. Seal ends.
Meats receiving a sprinkle of spices before the cheese layer - notice the observer in the upper right!Bringing edges of dough to the centerSeam half way pressed and sealedInverted, seam side down for bakingOccasionally cheese will ooze out if the seam is not completely sealed...Becky, Stromboli Maker Extraordinaire! Brush dough with 1 Tablespoon butter; sprinkle with cornmeal and carefully invert so that the seam side is down. Brush top with remaining butter. Bake at 375 degrees for 20-22 minutes or until browned.
Remove from oven and place on a cutting board. Cut horizontally into slices with a serrated (bread) knife. For smaller portions, first cut vertically down the center, them into horizontal slices.
Yield 12-15 appetizer servings (up to 24 when cut for smaller portions).
Becky's Notes: For best results, thaw bread dough the night before in your refrigerator. I use Hormel reduced fat pepperoni vs. salami. I find that the salami makes the Stromboli really greasy.