I make this for us all the time. It's really easy and really good. I've altered the recipe so that instead of making homemade pizza dough, I use pre-made refrigerated dough. I usually use the Pillsbury kind, but our store doesn't carry it anymore so I've been using those bags of dough sold near the deli/bakery section. The recipe is from Cooking Light, surprise ;-)
Pepperoni, Provolone, and Pesto Stromboli
1 tube (or bag) of pizza dough
1/3 cup storebought pesto
1 1/2 cups shredded provolone cheese
1/4 cup chopped pitted kalamata olives
1 7oz bottle roasted red bell peppers, drained and chopped
1 4oz package veggie pepperoni
1. Preheat oven to 350 degrees.
2. Press dough into a 15 x 10 inch jelly roll pan coated with cooking spray. Spread pesto over dough, leaving a 1 inch border; top with cheese, olives, pepperoni, and peppers, pressing gently into the dough. Beginning with a long side, roll up jelly-roll fashion. Press seam to seal. Place roll, seam side down, on pan. Cut 4 slits across top of dough using a sharp knife. Lightly coat dough with cooking spray. Bake at 350 degrees for 40 minutes. Let stand 10 minutes before slicing. Cut crosswise into 8 slices.
Photo added March 12, 2009: