The fillings for stromboli are as variable as those for pizza; see the chart of suggested pizza toppings for ideas.

Prepare through the first rise:

Preheat the oven to 400°F. Lightly grease 2 baking sheets or line with parchment paper.

Divide the dough in half if using homemade dough. Form each piece into a ball. Place on a lightly floured work surface, sprinkle with flour, and cover with a kitchen towel or plastic wrap. Let stand for 20 minutes.

Shape each ball of dough into a thick disk and let stand for about 5 minutes, then roll into 8 × 12-inch rectangles. Leaving a ½-inch border on one long side, spread each with:

Divide between the pieces of dough, keeping the ½-inch border:

Starting from the long side opposite the border, tightly roll each rectangle up into a 12-inch log. Pinch the ends closed and place the logs seam side down on the prepared baking sheets. Cut a few diagonal slits in the top of each log. Bake the stromboli until firm and lightly browned, about 20 minutes. Cut into 1-inch slices and serve hot or at room temperature.