To my knowledge stromboli is Sicillian. Notice I didn't say Italian.
Calzones are from those other guys up north.
I came across a French bastardized version of a stromboli once with ham, swiss and mustard while traveling europe. Yes you read it right, mustard. There was no red sauce, so it was almost like a slice of a baked ham and cheese sandwich. I don't know if I'd call it stromboli myself, but just thought I would throw that out there for those of you looking for some stromboli variation. It's an easy platform to experiment different tastes with. I think what makes these taste so good is the juices and grease are trapped inside the log and soaked up by the inner folds of dough.