Stuffed Pizza Spirals

Dish Size:
2.5 Quart, Lid-It®
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January 23, 2013
Tara’s Tidbits®

Based on how yummy these are and how many hungry mouths you have to feed, you may want to double the recipe! For a great presentation, serve on a temp-tations® Lid-It®.

My Grandma Frances always had her priorities straight. Her legendary stuffed pizza spirals first, and a change of muddy soccer clothes second! This recipe makes eighteen spirals, and I watched Grandma very carefully to make sure everyone received the same amount. - Tara



  • 1 medium onion, sliced
  • 1 tablespoon olive oil
  • 1 (11-ounce) package refrigerated thin crust pizza dough in a tube
  • 2 tablespoons Dijon mustard
  • 6 slices deli ham (about 3 ounces)
  • 12 slices thinly sliced salami (about 2 ounces)
  • 1 cup shredded Cheddar cheese


  1. Preheat oven to 425 degrees.
  2. Sauté onion and olive oil in a medium pan over medium-high heat, until onions are translucent and browned, 10-12 minutes. Set aside to cool.
  3. On a floured surface, roll pizza dough into a 10-inch by 15-inch rectangle. Layer with mustard, ham, salami, cheddar and reserved onion. Cut dough in half lengthwise and roll each half, crosswise, into a 15-inch long spiral. Cut each spiral into thirds, and then thirds again, to yield 18 spirals.
  4. Re-roll as needed and place spirals, facing up, in a temp-tations® 2.5-quart dish, sprayed with cooking spray.
  5. Bake until golden brown, about 20 minutes.
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