Today is game day. The Philadelphia Eagles, my favorite team, are playing the St. Louis Rams. The third quarter just began and my stomach is rumbling. Food is a staple item during a football game, especially in my family. Sunday's take on a whole new meaning when football season begins. It is suddenly a day for family, friends and food. My roommate, Julia, and I began a tradition of going over to my sister's house every Sunday for what we call, "family dinner." It becomes even more important when football begins. Today, we will be having homemade Buffalo Chicken Stromboli. My brother-in-law, Chantz, first made this for us last year. Since then, it has become a family dinner favorite. The combination of spicy buffalo chicken, orange peppers and mushrooms baked in between homemade bread is to die for. What are some other game day favorites? Wings, chips & dip, pizza, veggie trays, hot dogs and hamburgers are just a few that come to mind. And of course beer! Below are the recipes for the dough and then the stromboli itself. Happy football and happy eating!
5c bread flour
2c semolina flour
1T fine sea salt
2- 1/4 oz packets of active dry yeast
1T raw sugar
4T olive oil
2 1/2c luke warm water
Directions: Sift flour & salt together; Mix yeast, sugar, olive oil & water, let bloom. Bring flour & yeast together until smooth, knead. Place dough in flour-dusted bowl, flour top, let rise until doubled in size. Remove onto flour-dusted surface, knead to remove air; divide into 4 portions.
8T hot sauce
1t minced garlic
2 dashes of worcestershire sauce
Directions: Melt butter; add garlic, hot sauce, and worcestershire sauce. Heat through.
1- 8oz package of pizza blend cheese
1 red bell pepper
4oz sliced baby portabella mushrooms
1 rotisserie chicken (picked apart)
Directions: Saute mushrooms and chopped bell pepper in olive oil; mix with chicken and hot sauce in a bowl. Stretch pizza dough into a circle; lay down a layer of cheese. Place chicken mixture and add another layer of cheese; fold dough over and crimp ends. Brush top of stromboli lightly with olive oil; poke holes in top for ventilation. Bake at 500 degrees for 10 minutes. Yields two stromboli's.
Recipe courtesy of my brother-in-law, Chantz Beck.
*TIP FROM THE CHEF: The recipe for the dough yields four pizzas. Freeze other two for later use.