Something different: Stromboli

So.
While I don't often make pizza at home, I do make pizza dough and turn it into calzones with a variety of fillings more often.  I love that calzones are freezable, and make a couple of nights worth of dinners.
One Monday while perusing the offerings from another group's reveal day for the Secret Recipe Club, I came across this recipe for stromboli.  It was so pretty, I wanted to give it a try too.  While not a calzone, I still needed to make pizza dough and create a filling.
On a Sunday night with a salad, this was a lovely dinner.
I present to you now On the Move - In the Galley's Stromboli:

Ingredients:
1 recipe pizza dough (enough for 1 pizza)
1 onion, finely diced
Deli sliced Provolone
4 oz. Prosciutto, or Serrano Ham
1 Tbsp oil
1/4 c shredded Parmesan cheese
Method:
1.  On a pastry sheet, roll the dough out into a rectangle to about 1/4" thick.  Preheat oven to 425F.
2.  Leaving a 1" border, scatter the dough with onions, then layer with prosciutto and provolone.  Starting with 1 long side, roll up jellyroll-style, pinching the ends and the seam to seal well.
3.  Transfer the roll to a baking sheet, seam-side down.  Brush the roll with oil and sprinkle with Parmesan cheese.  Bake at 425 for 15 minutes, or until golden.  Let stand 5 minutes to allow the cheese and dough to firm up before slicing.  

Adapted from On the Move - In the Galley

So, probably a little more filling would have been good.  I also think that spreading the dough with pesto would be astounding.

Yep, more cheese would have been good too...except it would have oozed out and away when sliced.  The 8 slices gave it nice flavour.

This smelled wonderful, and looked wonderful coming out of the oven.  I know that I want to try this again.

But even with not too many toppings, this still turned out well.  J has told me I'm welcome to make it again.  Pesto, more ham and cheese?  Don't mind if I do!