From the February 2002 Gourmet magazine:

Stromboli - Salami and Cheese Rolls

1 pound pizza dough, thawed if frozen
1/4 cup finely grated Parmigiano-Reggiano (or Parmesan)
Black pepper
3 oz thinly sliced salami (about 12 slices)
4 oz thinly sliced provolone cheese (about 12 slices)
2/3 cup jarred roasted bell peppers, rinsed and chopped
1 large egg, lightly beaten

Preheat oven to 400 degrees. Cut the dough into 4 pieces. Roll out 1 piece to a 10-inch round on a lightly-floured surface and sprinkle evenly with 1 tablespoon cheese, and black pepper. Arrange 1/4 each of salami, provolone, and roasted peppers in an even layer over the dough. Roll up the round of dough, then tuck the ends and pinch to seal. Make 3 more rolls in the same manner and arrange 2 inches apart on a lightly greased baking sheet. Brush lightly with egg and cut 3 steam vents in each roll, about 1/2 inch long. Bake in the middle of the oven until golden, 30 to 35 minutes.

I would probably serve these with some heated tomato sauce for dipping. From a jar would be okay with me.

Here is a recipe for a soup that would go well with the stromboli. With all the other ingredients, I would be tempted to leave out the ground beef, and if there was some one item I didn't have, I'm sure it'd be fine without it.

Pasta Fagioli Soup
1 40 oz can Clamato juice
1 pound lean ground beef (cooked)
1 26 oz can pureed tomatoes
1 medium onion (finely chopped)
1 14 oz can consomme
4 Stalks celery (chopped)
1 14 oz can water
4 Carrots (thinly sliced)
3 tablespoons Chicken soup base
Half a medium cabbage -(shredded)
1 19 oz can kidney beans
1 19 oz can navy beans
1 teaspoon oregano
1 teaspoon basil
1/4 teaspoon hot paprika
1/4 teaspoon garlic powder
1 1/2 c corkscrew pasta (cooked)

1. Bring Clamato juice, tomatoes, consomme and rest of ingredients from the first column to a boil. Simmer for half an hour. 2. Sauté ground beef until browned thoroughly and set aside. 3. Sauté vegetables (onion, celery, carrots and cabbage) until soft. Add to soup and simmer for another half an hour. 4. Add kidney beans, navy beans, cooked pasta and meat. Continue to simmer for another 20 minutes.

And then make a nice green salad.