Spiral Stromboli -- When Second Place Still Tastes Like a Win

My week with the kids. First week of November. Election week — I voted Tuesday morning before the plant. Aiden, who is eight and has been paying attention, asked me at dinner who I voted for. I told him. He nodded. He said, "Me too. If I could." He could not. He is eight. But the kid is paying attention.

Wednesday I made chicken and dumplings. The dumplings were pillowy. Aiden ate two bowls. Zaria said dumplings were weird bread.

Thursday Aiden had a parent-teacher conference. The teacher said he was reading at fifth-grade level now — up from fourth-grade in May. She said his writing was thoughtful and clear. Brianna had been there too. We talked about Aiden. We left the school polite and aligned.

Friday I cooked at home. Saturday Aiden's team played in a tournament. We went 2-1, taking second place. Aiden played his best game of the season — 16 points and 5 rebounds.

Sunday at Mama's. Chicken pot pie. I helped her. We are equal cooks now, in different styles. She told me as much at the sink. She said, "You cook like your grandmother. I cook like me. There's room for both."

Aiden scored 16 points and grabbed 5 rebounds and came home still buzzing, silver medal around his neck like it was gold — and honestly, the way he played, it might as well have been. I needed something that matched that energy: something that looked impressive, came together without a fuss, and fed hungry kids who’d been running all day. This Spiral Stromboli was exactly that — rolled up tight, sliced into something beautiful, and gone before I even sat down.

Spiral Stromboli

Prep Time: 20 min | Cook Time: 25 min | Total Time: 45 min | Servings: 6

Ingredients

• 1 lb pizza dough, store-bought or homemade
• 1/2 cup marinara sauce, plus extra for dipping
• 6 oz sliced deli ham
• 6 oz sliced salami or pepperoni
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup diced roasted red peppers, drained
• 1/4 cup sliced black olives (optional)
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon garlic powder
• 1 egg, beaten (for egg wash)
• 1 tablespoon grated Parmesan cheese
• 1 tablespoon olive oil

Instructions

1. Preheat oven. Heat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
2. Roll the dough. On a lightly floured surface, roll the pizza dough out into a rectangle approximately 12 x 16 inches. Work gently so the dough doesn’t spring back — let it rest a minute if needed.
3. Layer the fillings. Spread marinara sauce evenly over the dough, leaving a 1-inch border on all edges. Layer the ham and salami evenly over the sauce, then scatter the roasted red peppers and olives. Sprinkle mozzarella over everything, then dust with Italian seasoning and garlic powder.
4. Roll it up. Starting at the long edge, roll the dough tightly into a log, tucking as you go. Pinch the seam firmly to seal, then tuck and pinch both ends closed. Place seam-side down on the prepared baking sheet.
5. Score and brush. Using a sharp knife, cut 6–8 shallow diagonal slits across the top of the stromboli to allow steam to escape. Brush the entire surface with beaten egg, then drizzle lightly with olive oil and sprinkle with Parmesan.
6. Bake. Bake for 22–26 minutes, until deep golden brown and the dough is cooked through. If the top browns too quickly, tent loosely with foil for the last 5 minutes.
7. Slice and serve. Let rest 5 minutes before slicing into rounds. Serve with warm marinara on the side for dipping.

Nutrition (per serving)

Calories: 420 | Protein: 22g | Fat: 18g | Carbs: 42g | Fiber: 2g | Sodium: 980mg