My darling sister is resolved that a cook cannot take credit for a dish unless the recipe is original. Although I most heartily disagree with that sentiment, I do find myself ridden with guilt when serving a dish that is “semi-homemade”. Nonetheless, I think you, the reader, deserves to know how frequently I “cheat”, and how impressed everyone is with the food.
When I was in high school, I found a recipe for stromboli dough, and slaved in the kitchen an entire afternoon in order to serve a fresh stromboli, stuffed with veggies, meat, and cheese. For a couple years, at least, this recipe was frequently requested for birthday dinners and special occasion meals. Each time, I’d spend 4 hours waiting for dough to rise, kneading, more waiting, rolling, stuffing, more waiting, baking… and then, frequently risk a doughy center (read: disaster!).
… then one day, I grew up, packed my bags, headed to the big city of Chapel Hill, enrolled in college, and wised up. In the deli/bakery of your typical grocery, they have pre-made pizza dough for a dollar or two. Roll, stuff, bake. Period. It smells every bit as delicious as homemade, and when it comes out of the oven, people “oo” and “ah” as though you had spent those 4 hours covered in flour. … and if you want to let them keep on believing it, I certainly won’t tell. 
Photo by Nathan Clendenin
… so that’s it. No recipe. Stuff it with any kind of cheesy, veggie, meaty goodness you see fit. Brush with beaten egg for a nice, shiny, golden brown crust.