Thanks! The sausage and spinach Stromboli's you make sound delicious! Thanks for telling us you usually roll the ingredients up with the dough. Is your dough round, or in a rectangle shape. Do you mean you spread the ingredients like a pizza before roll? I am still trying to experiment.
I would say they are more rectangular with rounded corners.
You could spread out the ingredients, though I've never done it that way. It would probably be best to keep a wide margin from around the edges Of the dough, or they'll squeeze out as you roll and the ends won't have a clean seal.
When I roll Stromboli, I usually only do it when I have three or less ingredients. I'll start on one side, and dole out a small amount of whatever parallel to the roll. Then fold some dough over that, roll once, and another ingredient. Similar to what a pepperoni roll looks like. I like a little bread incorporated into the center sometimes. But I'm a big fan of the traditional method too. I'm not too picky on the how's...it's all about the end result!