Okay so is anyone else confused by this whole Groundhog thing? In Canada, our two veteran Groundhogs both came out of the ground and DID NOT see their shadows, hence we will have an early spring. YAY?
No, not quite. In the US, the resident Groundhog from Pennsylvania came out of the ground and promptly saw his shadow and is predicting 6 more weeks of winter.
What the what? I’m not sure which furry friend to believe.
On one hand my fellow Canadian Groundhogs Shubencadie Sam and and Wiarton Willie are telling me it’s almost flip flop season. Meanwhile Punxsutawney Phil, who seems like an equally trusted source, is saying that I’m going to have to keep wearing my boots for another 6 weeks.
Okay so on a non-groundhog related note, the other day I told you guys about that Stromboli that Lauren made which basically blew my mind. I posted my step by step pictures of the exact one that Lauren made and now, as promised, I will show you my spin on the recipe.
This recipe would be excellent for this weekends Super Bowl! Your friends and family will scarf it all down so make sure you make a few. You can easily play around with the flavors and just use your favorite pizza toppings.
Start by rolling out your dough on a 9 x 13 baking sheet lined with parchment paper.
Spread your favorite BBQ sauce on just over half of the dough, leaving a 1 inch border around the whole thing.
Now if you’re smart and organized, you would add half of the cheese at this point, but I’m silly and I forgot. Don’t be like me.
I added the chicken first and then the cheese, and it seemed to work out just fine.
Now toss on the caramelized onions.
Now add the cilantro and the rest of the cheese.
Okay, now its time to roll. Start by folding in the short ends.
Now grab and egg and beat it. Using a pastry brush, brush the open edge with some egg wash.
Now roll it up as tightly as possible.
Look at this cutie.
Now cut some diagonal slices into the top of the roll, and brush the whole thing with more egg wash.
Sprinkle with some freshly grated Parmesan cheese and some chopped fresh parsley.
I think it looks pretty good already!
Bake for 8-10 minutes until crisp and browned on the outside and freaking molten lava hot on the inside.
I strongly suggest waiting about 3-4 minutes for the cheese to cool before you cut into this to avoid potential third degree burns to your taste buds.
This just in! The groundhog from Syracuse, Charlie G. Hogg, has decided that Spring will come early this year! I say 3 against 1. In your face, Punxsutawney Phil.
BBQ Chicken Stromboli:
Serves 4 as a meal or about 8 as an appetizer or snack
1/2 lb pizza dough (use your favorite store bought dough or you can use my easy recipe)
2 cups BBQ sauce
3 cups chopped cooked chicken
3 cups freshly grated mozzarella
1/4 cup caramelized onions
1/4 cup chopped cilantro
1 egg beaten
2 tbsp freshly grated Parmesan
2 tbsp minced fresh parsley
Preheat your oven to 500 degrees and place the rack in the center position.
In a medium bowl toss the chicken with about half of the BBQ sauce and set aside.
Roll out your pizza dough on a 9×13 baking sheet lined with parchment paper.
Spread the remaining BBQ sauce on just a little more than half of of the dough, leaving about a 1 inch border around the whole thing.
Sprinkle on half of the mozzarella, followed by the chopped BBQ chicken.
Add the caramelized onions, cilantro and the rest of the mozzarella.
Fold in the short ends slightly and then brush the open long side with egg wash.
Roll the whole thing up lengthwise into a tight roll and place it with the seam side facing down. Using a sharp knife, slice into the top of the roll diagonally about 5-6 times. Brush the whole roll with egg wash and then sprinkle with the Parmesan and parsley.