Everybody Eats: Add Spinach-Chicken Stromboli to your dinner rotation

Growing up in a large family, there were some recipes my mother often made because all eight of us liked them. We never got tired of spaghetti or roast chicken, though I'm sure my mother grew bored making it, hence a new meal on the dinner table.

Some eventually became part of her dinner rotation. Others did not. The wheat macaroni disaster makes for a fun story during the holidays, but that dinner still haunts me.

Pizza is one of the few foods everyone likes in my house. Of course, none of us like the same toppings. My son likes cheese only while my daughter is fine with plain cheese or pepperoni. I prefer vegetarian or taco, and my husband likes all-meat combinations.

I make homemade pizza pretty regularly, but decided to try something new the other day: Stromboli. I knew my husband 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 three of the four people sitting around the table. My son finished his piece, but said it wasn't his favorite.

Personally, I love this recipe. I will make it again because, as the main cook at my house, I choose the dinner menu. With great power comes cooking something I know I'll like. The others are welcome to make a sandwich.

SPINACH-CHICKEN STROMBOLI

1 tube of refrigerated pizza crust

2 teaspoons olive oil

1 1/2 teaspoons Italian seasoning

3 1/2 tablespoons canned Parmesan cheese, divided

1 1/2 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 oven to the temperature indicated on the dough package.

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

Keeping the remaining toppings 1 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 non-stick 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 to 20 minutes, or until the top is golden brown. Allow to cool for 10 to 15 minutes before slicing into 1-inch thick slices. Serve with your favorite Alfredo or marinara sauce for dipping.

Source:

'Our Best Bites: Mormon Moms in the Kitchen” by Sara Wells & Kate Jones