Growing up I was raised to believe I was a quarter Sicilian, a quarter Irish and fifty percent German decent. This was true and false. 23andMe later enlightened me that I’m all those things and more.
Growing up, I also believed there was only one way to make stromboli. My dad’s way
Like my Dad, I’m particular about the meat to cheese to dough ratio. If there’s two much meat, I’m out. This Summer, I was invited to a very special first birthday. It was then that my world got a little bit bigger. There were two kinds of stromboli up for grabs - Philly Cheesesteak and Chicken Parm. I think I cleared the Chicken Parm dish and left the party wanting to make my own with a twist.
Growing up, football was rarely on in our household. It’s my sister and I. Two girls. My dad’s a girl dad. Dance recitals. Soccer games. Basketball blip. Walk on ski teams (for one of us ;). You get it
When I was invited to watch football yesterday. I thought this stromboli twist could be my contribution.
I present to you…
BUFFALO CHICKEN STROMBOLI
The result: The Jets and I fumbled
I made the mistake of heating it up too long. I put it in the oven once right after baking it and then again at the game to heat it up. I thought the cheese would ooze out of it the same way it did the first time I put it in the oven. This was incorrect. The chicken was dry, the dough flakiness was gone and I couldn’t taste the blue cheese crumbles. Sometimes you swing and you miss - this was one of those times.
Yikes
And with that,
We’ll always have Sunday