I grew up in Akron/Cleveland, Ohio area. When it came to NFL football, well–go ahead, feel sorry for me. The Browns were hopeless. However, we still cheered them on each and every year and have yet to give up on the dream that one day we will be great. There are pictures of me as a child with Cleveland Browns sweatshirts and bows made to look like dog bones to show my Cleveland pride–or at least my Dad’s devotion to the Browns.
My kids? Well, they are NOT tied to the Cleveland Browns and have chosen to become Carolina Panther fans. And boy are they excited this year–their team is going to the SUPERBOWL!!!! I can only imagine how much pride I would feel if the Browns one day were in the Superbowl. But in the meantime, I am jumping on the Carolina Bandwagon and riding this train–hopefully to victory! It is FUN to be living in a town where EVERYONE is getting excited for the big game. There are parades and pep rallies downtown. I think the teachers may even understand when the kids are exhausted on Sunday from staying up late–or at least, that is what this Mom is hoping because I don’t have the heart to put the kids to bed!
Regardless of who you are rooting for, the only thing that REALLY matters is the FOOD. Am I right?!!
It is ALL about that finger food–the dips, the wings, the chips and pizza. I am already salivating!
And when I think of growing up watching football, I think of pizza and sausage and pepper hoagies–my Dad’s favorite game day grub. I decided to combine the two forr one massive explosion of finger food flavor–hence the name “Pizza Bomb”–oh I am clever.
Interestingly enough, growing up I hated sausage. I mean HATED. Now, there are so many great Artisan brands, that now I LOVE sausage–I am just VERY particular about which sausage I use. This year I just happened to discover a great new, nitrate free, MSG free sausage–Kayem, which happens to a Panther’s sponsor. Could it be more perfect?! There are several Artisan flavors. I have used the Andouille for my Qunioa Jambalaya and today am featuring their Sweet Pepper and Provolone variety for my Pizza bombs. (You can use any pre-cooked Italian sausage you like, Kayem is just my personal recommendation.)
So first things first–make bread dough. I used the same dough I use to make my Pizza Bread.
Once dough has risen, roll out to about 1/4 inch thick. Cut the dough into 2 inch by 2 inch squares (approximately). Place a thin slice of provolone cheese on square, then a few diced sauteed peppers and onions, and one slice of sausage on each square. Fold up each corner to form the shape of a ball and pinch the corners together tightly. Place the balls onto a greased cookie sheet (or one lined with parchment paper or a silicone baking mat), seam side down.*If you want to make these ahead of time, at this point cover your tray with plastic wrap and refrigerate for up to 48 hours. Remove from fridge and allow to come to room temperature before proceeding.
All that is left to do is serve up with some homemade Marinara (or your favorite jarred variety–I won’t tell!) Now grab some napkins and let’s get ready for some FOOTBALL!!!
Sausage and Pepper Pizza Bombs
- Bread Dough:
- 1 1/2 cups warm water
- 4 cups all purpose flour
- 1 teaspoon salt
- 2 1/4 teaspoon yeast
- For the Pizza Bombs:
- 1 package Kayem Sweet Pepper and Provolone Sausage links each link cut into 8 pieces
- 8 slices of provolone cheese cut into 4 pieces each
- 4 ounces frozen pepper and onion blend sauteed until cooked through
- 1 egg
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 2 teaspoons dried oregano
For Bread Dough: Using your bread machine, put water, flour, and salt into your machine. Make a well in the middle of the flour and add the yeast. Set to dough setting and let it go. (If you don't have a bread machine, mix the yeast into the water until dissolved and let sit for about 5 minutes. Stir the salt into the flour and then slowly add the water to the flour. Mix until combined and then knead about 5 minutes until dough is soft. Cover and let rise for 1 hour.)
Preheat oven to 375 degrees.
Roll the dough out to 1/4 inch thickness and cut into about 24 2 inch by 2 inch squares. (Approximately.)
On each square, place a piece of provolone cheese, a few sauteed onions and peppers, and one slice of sausage.
Bring each corner together to form a ball, and pinch to form a seam. Place on silicone mat or unto greased cookie sheet, seam side down.
Lightly beat the egg with a teaspoon or so of water and brush over each pizza ball. Sprinkle with the garlic powder, oregano and Parmesan cheese.
Bake for 15-20 minutes, or until golden brown.
Serve with a side of marinara.
More Game Day Grub: