"The stromboli -- homemade pizza dough spread with last year's basil pesto and soft-dried tomatoes from the freezer, topped with thin slices of prociutto and provolone, as well as grated Asiago -- was rolled up and baked brown. Molten cheeses escaped from its fragrant interior as Elizabeth served out the portions."
(from Signs in the Blood)I usually make stromboli with some combination of cheese, pesto, roasted tomatoes, and prosciutto. I've also used fresh tomatoes (de-seeded) and plain old sliced ham.
This one had capacolla on it but, to tell the truth, the taste of the pesto and the roasted tomatoes pretty much drowns out the flavor of the meat. Another time, I'll omit it.
Roll 'em up and bake them or freeze them to bake another time.
Stromboli is a nice dinner entree with a salad on the side or it can work as an appetizer too.
If you'd like the complete recipe, go to my website , click on RECIPES, and scroll down.