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Stromboli is a type of turnover filled with various cheeses, typically mozzarella, Italian meats such as salami, capicola and bresaola or vegetables. The dough is Italian bread dough.

Stromboli is reported to have originated in 1950 in Essington, Tinicum Township just outside of Philadelphia, at Romano's Italian Restaurant & Pizzeria, by Nazzareno Romano. There, William Schofield supposedly gave it the name, after the movie Stromboli, starring Ingrid Bergman. Other sources claim the stromboli was the brainchild of Mike Aquino, Sr., and that he created it in Spokane, Washington, in 1954.
Ingredients:
makes 1 loaf:

Dough
500 g/1 lb 2 oz strong white flour, sifted
6 g sachet fast-action dried yeast
2 tsp sea salt flakes
3 tbsp olive oil, plus extra for brushing
350 ml/12 fl oz lukewarm water

Filling
85 g/3 oz thinly sliced Italian salami
175 g/6 oz mozzarella cheese, chopped
25 g/1 oz basil leaves
2 red peppers, roasted,
  peeled, deseeded and sliced
  (or ready-roasted peppers from a jar)
freshly ground black pepper

Preparation:
Combine all dough ingredients and knead for 10 minutes or until wet and elastic. Let it sit for 1 hour to double in size.

Knead some more and let rest for another 10 minutes.

Roll it to make 25x10cm rectangle.

Cover with salami, basil, peppers and cheese. Close the roll from the long side, on a greased baking sheet and let it rest for 10 minutes.

Preheat oven for 200 degrees Celcius.

Make holes all over it with a toothpick and brush it will olive oil.

Bake for 30-35 minutes.