Around these parts, football season is in full swing.
In Iowa City, those who bleed black and gold – basically everyone – gather together nearly every weekend through the fall to cheer on their beloved Hawkeyes.
Though I’m not a huge college football fan, I do love a good tailgate. And around here, tailgating is a serious business. Forget bags of chips and store-bought veggie trays – people go for the win when it comes to their culinary creations.
One of my favorite things to bring tailgating is this delicious Mushroom Fontina Stromboli
. Even during early tailgating sessions it’s a hit, and I can make it just before I have to run out the door. Let’s just say that on cooler Saturdays, this warm stuffed-crust creation gets a lot of attention.
What makes this Stromboli a winner is the tangy flavor of the creamy fontina cheese, which is illuminated even further when mixed with meaty mushrooms and caramelized onions. If you want to add meat, sausage or shredded chicken is a delicious addition. Bell peppers are a great non-meat addition. And if you’re not a fan of fontina cheese, just swap it out for another tangy cheese, like white cheddar.
Even if you don’t live in a college town or tailgate, this is a great recipe for a quick and simple dinner on a cool fall evening, or as an appetizer for Italian night. No matter what you make it for, you’re guaranteed to have some serious fans!
More Tailgating RecipesStephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon