Lauren's stromboli: quick, simple, versatile

I am excited to post this stromboli recipe that my friend, Lauren, came up with. She brought one over during my early pregnancy, when I was as tired as a rag doll, and it really hit the spot. Because of this recipe's tastiness, simplicity, and variability (a.k.a. you can use whatever you've got on hand), I latched on to it and have made it several times since.

Ingredients: 
one prepared refrigerated pizza crust
squeezed garlic or minced, if somewhat cooked (optional)
1/2-ish pound of meat (ground sausage or beef, pepperoni, sliced deli meat, etc.)
2 or 3 handfuls of shredded or sliced cheese (swiss, provolone, etc.)
spaghetti sauce for dipping


Directions: 
Lay the pizza crust over a baking sheet so that one half is roughly in the center of the sheet. (Some crust will hang off the sheet, but you'll be folding it in half in just a minute.) Spread garlic all over it, if you are so inclined. Layer the meat and cheese on whichever half of the crust is not hanging off the pan. :) Fold the other half of the crust over top of the meat/cheese and squish the crust edge into itself to form a good seal. You'll have a long, giant pocket. Bake at 350 degrees for 10-14 minutes, depending on the type of crust you have (see the canister's baking time). Heat up spaghetti sauce for dipping. Serves 3.

There are an infinite number of vegetables or canned fruit you could add as well (sun-dried tomatoes, olives, pineapple - think pizza).

Here, I used a bread crust that didn't spread out as wide, so the stromboli pocket is skinnier.