At some point during my High School years I read an article about the perfect Super Bowl Sunday meal in either YM or Seventeen Magazine.
I don’t know why I was possesed to try this recipe but I did, and my dad loved it so much that it became tradition. That is until I grew up, got married and moved away.
For a few years I would try and make it home on SBS just so I could make this for him, but with the advent of our kids and life doing what it does, the Hoggie Roll tradition fell by the wayside.
This year my dad actually requested the Hoggie Roll for the Super Bowl but I just couldn’t pull it off. So instead I offered it as a Father’s Day gift.
Back in the good ole’ days people begged me for this recipe, and for some reason I guarded it like gold. It was my one cullinary moment of glory and I wasn’t about to share.
But once I got out of the small town I grew up in, I realized that my “Hoggie Roll” was really just an easy version of Stromboli and not that unique at all.
So there is no reason to keep the long guarded secret anymore. So without further adieu here it is at last
Recipe for J4’s Super Bowl Hoggie Roll
Because I grew up in a small town with very limited (at the time) grocery options I had to make do with what I could get my hands on. Turns out my parents once again live in a small town and I still had to make do with what I could find at Wal-Mart.
So here is a visual of what went into this. If you want to kick the recipe up a notch you can make your dough from scratch, and you can get much finer or wholesome ingredients but if fancy is not your cooking speed, then there is no need to panic. Everything you need is easily found at your local grocery store.
Dice up the filling:
2 Bell Peppers (any color. I used green b/c they are less expensive)
1 Package Provolone Cheese Slices
1 lb. Honey Baked Ham
4 -6 oz of Hard Salami
Mix diced ingredients w/ 2 cans Diced Black Olives
Mix together the Hot Roll Mix following the directions on the back of the box
After letting your dough rest for 5-15 minutes
Split it in to round balls. Then roll each ball out seperately into a rectangle.
They should be about a 12″ x 18″ in size.
(I like to roll my dough out on one of those inexpensive laminted kids placemats.
It is the perfect size and so easy to clean!)
Spread half of the filling mixture down the middle of one of the rolled out doughs and then gently gather the dough up on each end, wrapping the filling up like a present.
Let the roll rise for about 30minutes – 1 hour. I do this by turning my oven on to 100 degrees and then setting the ban with the rolls on it on top of the oven. This seems to provide just enough heat to aid in the rising process.
Cook in 350 degree oven for 30-45 minutes or unitl golden brown and bubbly.
You can brush the top with an egg mixture or butter just before you take it out to give it a nice golden crisp on top.
Remove from oven and let cool and rest for just a few minutes so it is easier to slice.
Finally slice and serve and watch it disappear as everyone will love it!
(I forgot to take pictures of it sliced so this one from Emeril ‘s recipe will have to do)