As I was nursing my third cup of coffee on Saturday morning, I still wasn’t feeling up to leaving the warmth of my snuggly blanket. It was your typical frigid New England morning complete with sleeting rain. The couch was a safer bet.
I had already watched Farmhouse Rules (love), The Pioneer Woman and Trisha Yearwood’s show which I rather like even though I dislike country music. That woman can cook.
And that’s usually the end of my Saturday television watching. The Kitchen follows Trisha and I’ve never really gotten into watching it. Probably because I’m feeling kind of guilty for sitting in front of the tv that long by the time The Kitchen comes on.
Or maybe it’s because that’s as long as I can keep the girls away from the Wii on Saturday mornings. Yes, that’s what usually brings my coffee/food show happy time to a close.
But by some stroke of luck, no one asked for the television this past Saturday morning. So there I stayed and watched an episode of The Kitchen. This episode was all about game day food and one recipe caught my eye. Jeff Mauro was making an Italian Beef Stromboli that looked outlandishly good.
Soft chunks of slow roasted beef slathered with provolone cheese and hot peppers all rolled up in a beautifully browned pizza crust. It looked so good that I actually braved the sleeting rain to pick up the ingredients.
And while I wanted to share my next installment of my Kardashian cookbook review (no I haven’t given up on that, sorry to say), this couldn’t wait. I had such amazing success with Jeff’s recipe that I wanted to share it with you so that you have plenty of time to pick up the ingredients before next weekend’s big game.
Let me show you why this recipe is a winner…
You start with a chuck roast. Now on the show Jeff says to make the roast for dinner one night and then use the leftovers for this recipe. Don’t listen to that advice. If you follow his recipe and use exactly the same measurements, you will have enough meat to fill two strombolis like the recipe calls for. If you eat half of it the night before, your strombolis won’t have enough filling.
How gorgeous is this roast? My house smelled like Italy in the very best of ways. SO much garlic!
I used my favorite pizza dough recipe for this stromboli, but you could make your life easier by buying pre made dough from the store. I doubt anyone will notice or care if you take this simple shortcut.
Once the meat is shredded and the dough is rolled out, the fun begins. The shredded beef is piled on top of slices of provolone and then you layer red peppers and peperoncini peppers overtop. The original recipe calls for giardiniera which is a pickled veggie mix that includes cauliflower. None of my kids are down with pickled cauliflower, so I used the peperoncini instead.
I also added one extra layer of cheese, because…cheese! Why not? Everything is supposed to be a little over the top on game day. Extra cheese for the win!
After it was done baking I opened the oven and angels sang. Ok, maybe there weren’t any angels singing, but the kids were standing there with plates in hand oohing and ahhing which is almost as good as singing angels.
So if you are looking for a game day appetizer, look no further. This is it. An appetizer touchdown for sure!
Are you cooking up any nibbles for the big game? What are your appetizer favorites?