When the moon hits your eye …

Pizza is one of the few foods everyone likes in my house.

Of course, none of us like the same toppings. B likes cheese only while E is OK with plain cheese or pepperoni. I prefer vegetarian or taco, while Scott likes meat combinations.

I make homemade pizza pretty regularly, but decided to try something new the other day: Stromboli. I knew Scott would like it, but I wasn’t sure about the kids. They like chicken. They like spinach. They like pizza. It seemed safe …

The verdict? Two yums up from Em and Scott. B ate his piece, but it wasn’t his favorite.

“Sorry, Mom,” he said.

Personally, I love this recipe. I will make it again because, as the main cook at my house, I choose the menu. Sometimes that power results in making something at least I know I’ll like. (Maniacal laugh.)

SPINACH-CHICKEN STROMBOLIstromboli

  • 1 tube of refrigerated pizza crust
  • 2 teaspoons olive oil
  • 1½ teaspoons Italian seasoning
  • 3½ tablespoons canned Parmesan cheese, divided
  • 1½ cups shredded mozzarella cheese
  • 2 cups loosely packed spinach leaves
  • 8 ounces shredded, cooked chicken breast (about 2 cups)
  • 2 Roma tomatoes, diced
  • Alfredo or marinara sauce to dip in

Preheat your oven to the temperature to the temperature indicated on the dough package.

Working on a floured surface, roll the dough into a 12×15 inch rectangle on a floured surface. Spread 1 1/2 teaspoon of the oil over the entire surface of the crust. Evenly sprinkle with the Italian Seasoning and two tablespoons of the Parmesan on top.

Keeping the remaining toppings one inch away from all edges, evenly spread the spinach leaves, shredded chicken and tomatoes over the dough.

Working from the long end of the rectangle, roll up from one end to the other, like a cinnamon roll. Pinch seam shut and then pinch each end shut and tuck under toward seam.

Place the seam side down on your baking sheet sprayed lightly with nonstick spray. Brush the Stromboli with the remaining oil and sprinkle with the remaining Parmesan cheese. Gently cut 3 slits along the top with a sharp knife to let the steam escape.

Bake in preheated oven for 15-20 minutes, or until the top is golden brown. Allow to cool for 10-15 minutes before slicing into 1 inch thick slices. Serve with your favorite Alfredo or marinara sauce for dipping.

Recipe courtesy of Our Best Bites: Mormon Moms in the Kitchen by Sara Wells & Kate Jones