Do you eat or make them and what are your favorite fillings? I generally order Stromboli over pizza for take out. I have two favorites, pepperoni and green pepper, onion and Italian sausage. Lots of marinara sauce for dipping. I've made them at home but not very often as homemade pizza always wins out. I may just have to put the BGE into service as a Stromboli oven. Should we have a Stromboli or Calzone cook a long? The shapes may very with Stromboli, but the fillings and folding are all similar.