It seems like stromboli used to be more common. Or maybe that's just because my mom makes it, and my mom hasn't been providing my meals for a while now. Often when I see stromboli on a menu, it's really a calzone. Stromboli is rolled, so you have layers of fillings and crust, while a calzone is folded.
I used this recipe for the crust, and I filled mine with sauce and part-skim mozzarella. I don't even know whether you're technically supposed to put sauce in stromboli, but I say add whatever you want.
For the sauce, I sauteed three large cloves of garlic in olive oil, and then took the pan off the heat and added a 28 ounce can of crushed tomatoes. Then I mixed in some dried basil and oregano. I just threw in an amount that looked right and then tasted.
You have to wait for the dough to rise, but there's not much hands-on time for stromboli.