In 1966, the year of the first Super Bowl, I was a senior in high school. The only football I was remotely interested in was Bishop Egan’s powerhouse football team. To tell the truth, I was more interested in the football players than the game itself. I still remember those beautiful autumn evenings and the thrill of being in the stands screaming my lungs out when our team took the field.
Fast forward 56 years and football for me has become an opportunity to have my friends over and enjoy some really good snack food and libations. The last two years has seen the absence of the Super Bowl Party due to the tenacity of that nasty Covid bug. I am hoping that this year all of us will be able to go back to watching the game together.
With this hope in mind, I created this super easy Stromboli. Although Super Bowl parties are not known for healthy food, I tried to make this a little bit heart friendly by using Fratelli Beretta products which are low in sodium with no nitrates added to their produce. I also used Rao’s Marinara Sauce which is low in fat.
- 1 roll of Pillsbury thin crust pizza dough
- 1/2 cup of Rao’s Marinara Sauce
- 4 ounces of thinly sliced Beretta soppressata, Milano salami & coppa
- 1/2 cup grated mozzarella
- Herb seasoned olive oil for spreading over the top
- Spread the dough into a rectangular shape
- Lightly spread the dough with the marinara sauce leaving a 1/2 inch border all around
- Top the sauce with the thinly sliced antipasto and then the cheese
- Roll into a jelly roll
- Lightly spread the seasoned olive oil on top
- Cut shallow slices into the top of the stromboli
- Bake for approximately 13 minutes at 400 degrees
I hope you enjoy this easy recipe. I did a test run with the grandkids and their wasn’t a crumb left. So it has the Laganella family stamp of approval.Yum