Super-Boli!

Get it?

ARE YOU READY FOR SOME FOOTBALL?????

I love the Super Bowl .  If you’ve read any of the past few blogs, I’m sure that is not news to you.  It combines all the best stuff:  food, friends, football, and food.  Sorry, I’m really hungry today.

I love hosting Super Bowl parties because it gives me an excuse to spend all weekend in my kitchen.  I love hearing all of the “this is delicious” peppered in between expletives at the refs.  Like poetry.

In addition to my Game Day Treats I’ve been slowly building this season, I’ve added two meatball recipes this week.  I’m going to give you my family’s prize recipe now.  Can you handle it?

We call it Boli.  Why?  It’s designed after stromboli, but cut into finger-sized slices– so since the food was getting sliced up, we sliced up the word “stromboli” to boli.  Get it?

A whole new level of dork was reached.  Did I make you hate me right there?

Anyway, this recipe is very personal to me, not just because it’s my quirky family’s own little recipe.  It’s because this was the first actual meal I ever cooked completely by myself for my family.  A quick trip down memory lane…

When I was 9 years old (yes, I was 9.  I have no reason to exaggerate here), my mom’s estranged father passed away. Since she had to fly down to Florida for the funeral, she asked me if I wanted to take a crack at cooking for the rest of the family.  I was terrified that it would turn our horrible– in fact, I distinctly remember hiding downstairs with my hands over my ears and my eyes closed while they tasted the first batch.  My dad’s voice boomed downstairs to beckon me back to the kitchen.  I was sure I was a goner.  He smiled and said something along the lines of Don’t tell your mom that this might be even better than hers.  I’m sure he was just being nice, but I could chalk that up to a successful dinner.

Ahh, memories.  Anyway, the funny thing is that it’s not actually a true stromboli, because it has the sauce inside.  Oh well.  My family is weird.  And awesome.

Think of this as a folded up pizza, and this will not be intimidating.  You can make your own dough (I had some frozen), or buy some at the store.  DO NOT BUY “CRUST” THOUGH.   You need soft, flexible dough to roll out and fold up.  Enjoy!

Materials:

  •  rolling pin
  • cooking spray and aluminum foil
  • baking sheet or pizza stone
  • bread knife (sharp, serrated)
  • spoon

Ingredients:

  • flour, for rolling
  • 1 lb fresh dough (about the size of your head)
  • sauce (to your liking– I used marinara with some spices)
  • cheese (any kind you wish!)
  • pizza toppings (try not to choose any that have a high water content, such as tomatoes, artichokes, etc)
  • 1/4 c melted butter
  • 1 T garlic (minced or powdered)
  • Parmesan cheese for sprinkling
  • Parsley for sprinking

Directions:

  1. Preheat oven to 385 degrees. Line baking sheet and spray with cooking spray.  If you are using a pizza stone, DO NOT spray.  Place pizza stone in oven to heat.
  2. Cut dough in half.  Set one half aside.
  3. On a lightly floured surface, roll out one of the halves into a (semi) rectangular shape.  The dough should be thin.FullSizeRender-9
  4. Spread a light layer of sauce, cheese, and toppings on the dough.  Do NOT overload the dough, or else it will be soggy and undercooked in the middle!IMG_3514
  5. Take the longer side of the dough and fold over the ingredients to about 2 inches from the other edge, as shown.IMG_3515FullSizeRender-1
  6. Fold in the two sides on top of the fold you just created, as shown.IMG_3517FullSizeRender
  7. Fold the last side over the other three folds.IMG_3519
  8. Set aside, and repeat with the other half of dough.
  9. Place both loaves on your baking sheet.  FullSizeRender-2
  10. Spread a light layer of melted butter over all surfaces, paying close attention to over the seams.
  11. Sprinkle garlic, parmesan cheese, and parsley.FullSizeRender-7
  12. Bake in the oven for approximately 18-22 minutes, or until the dough is cooked through on the top and sides (feel on the sides, toward the bottom.. it should feel crisp).FullSizeRender-6
  13. Using a sharp serrated knife, slowly and carefully slice into pieces (about two fingers wide).FullSizeRender-4FullSizeRender-3
  14. Enjoy!FullSizeRender-5

Boli

  • Servings: 4-6
  • Time: 30
  • Difficulty: medium
  • Print

FullSizeRender-3

Materials:

  •  rolling pin
  • cooking spray and aluminum foil
  • baking sheet or pizza stone
  • bread knife (sharp, serrated)
  • spoon

Ingredients:

  • flour, for rolling
  • 1 lb fresh dough (about the size of your head)
  • sauce (to your liking– I used marinara with some spices)
  • cheese (any kind you wish!)
  • pizza toppings (try not to choose any that have a high water content, such as tomatoes, artichokes, etc)
  • 1/4 c melted butter
  • 1 T garlic (minced or powdered)
  • Parmesan cheese for sprinkling
  • Parsley for sprinking

Directions:

  1. Preheat oven to 385 degrees. Line baking sheet and spray with cooking spray.  If you are using a pizza stone, DO NOT spray.  Place pizza stone in oven to heat.
  2. Cut dough in half.  Set one half aside.
  3. On a lightly floured surface, roll out one of the halves into a (semi) rectangular shape.  The dough should be thin.
  4. Spread a light layer of sauce, cheese, and toppings on the dough.  Do NOT overload the dough, or else it will be soggy and undercooked in the middle!
  5. Take the longer side of the dough and fold over the ingredients to about 2 inches from the other edge, as shown.
  6. Fold in the two sides on top of the fold you just created, as shown.
  7. Fold the last side over the other three folds.
  8. Set aside, and repeat with the other half of dough.
  9. Place both loaves on your baking sheet.
  10. Spread a light layer of melted butter over all surfaces, paying close attention to over the seams.
  11. Sprinkle garlic, parmesan cheese, and parsley.
  12. Bake in the oven for approximately 18-22 minutes, or until the dough is cooked through on the top and sides (feel on the sides, toward the bottom.. it should feel crisp).
  13.  Using a sharp serrated knife, slowly and carefully slice into pieces (about two fingers wide).
  14. Enjoy!

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