Helpful Guide About Difference Between Calzone And Stromboli

Are you wondering what the difference between calzone and stromboli is? It can be hard to differentiate between these two classic Italian dishes, especially since they are often mistaken for one another. Calzones and strombolis both have their own unique flavor profiles, ingredients, and preparation methods that set them apart from your average pizza pie. In this blog post we will dive into the anatomy of each dish so that you can understand why they are different while learning how to make delicious recipes of both.

What Is Stromboli?

Before knowing difference between calzone and stromboli, you should know what is stromboli. Stromboli is an Italian-American dish that originated in the United States. It was named after the Stromboli volcano located on the island of Sicily, Italy. This dish is made by rolling out pizza dough into a rectangle and adding various fillings such as cheese, cured meats, and vegetables. The dough is then rolled up like a jelly roll and baked in the oven until golden brown. Once sliced, you can see all of the delicious fillings swirled together inside.

What Is A Calzone?

Calzone is a classic Italian dish that originated in Naples, Italy. The name calzone comes from the Italian word “calzoni” meaning trousers, as this dish resembles folded pants. Calzones are made using pizza dough, which is folded in half and sealed at the edges to create a pocket. Similar to stromboli, calzones can be filled with a variety of meats, cheeses, and vegetables before being baked in the oven. When sliced open, you can see all of the fillings tucked inside.

History Of The Calzone And Stromboli

The Calzone

The calzone, originating from 18th-century Naples, Italy, was originally known as “pant leg.” It was initially created to offer a portable alternative to pizza, allowing working individuals to enjoy a quick meal without the need for a table and utensils.

Traditionally, calzones were made by folding a pizza in half before baking, resulting in a crescent-shaped pocket filled with delectable cheese. Initially, the ingredients were simple, but chefs soon realized that the sturdy pizza dough used for calzones could accommodate a wider range of toppings, including heavier meats, cheeses, and vegetables.

If you’re longing to sink your teeth into one of these Italian delicacies, our Brooklyn Calzone is the perfect choice. Experience the burst of flavors from ricotta, parmesan, and mozzarella cheese and discover why it’s a dish worth craving.

The Stromboli

The stromboli has a relatively short history compared to the calzone. It originated in Philadelphia in the 1950s and is credited to Nazzareno Romano, a restaurant owner. The authentic stromboli got its name from a movie released at the time, which gained notoriety due to an off-screen affair between one of the actresses and the director, resulting in a love child.

Difference Between Calzone And Stromboli

Calzone and Stromboli are two popular Italian staples that have similarities as well as key differences. Here is a direct comparison to understand difference between calzone and stromboli:

• Sealing technique: The calzone is folded in half and sealed by pinching the edges, creating a sealed pocket. On the other hand, the stromboli is rolled like a burrito and sealed. Both are given an egg wash before cooking.
• Shape and size: Calzones are half-moon shaped, while strombolis are shaped like logs or elongated rectangles. Calzones are typically meant for single servings and are smaller compared to strombolis, which are generally catered to feed multiple individuals.
• Origin: Calzones have a history dating back to the 18th century in Naples, Italy. Strombolis, however, originated in Philadelphia in the 1950s.
• Fillings: Both calzones and strombolis use similar fillings, but the main difference lies in the cheese. Strombolis primarily use low-moisture cheeses, particularly mozzarella. Calzones also incorporate similar cheeses but almost always include ricotta cheese. You would rarely find ricotta cheese in a stromboli.
• Preparation: Both calzones and strombolis are baked in the oven. However, for a crispier texture, calzones can also be fried.
• Sauce: Although it is unusual for calzones and strombolis to have sauce incorporated into them, both can be served with a dip or sauce on the side for added flavor.

Understanding difference between calzone and stromboli will allow you to appreciate the distinct features of both calzones and strombolis.

Stromboli Recipes

After knowing difference between calzone and stromboli, here are some stromboli recipes:

• Mortadella Stromboli: Starting with refrigerated pizza dough makes this stromboli a cinch. It gets mounded with a mixture of shredded Swiss and sliced string mozzarella cheese, then topped with basil, tomato sauce, chopped olives, and ribbons of mortadella. It all adds up to a salty, cheesy bite that eats like an Italian deli sub meets a Sicilian slice.
• Artichoke-Salami Stromboli: Teaming up antipasto and deli staples make for classic stromboli fillings. Here, artichoke hearts and salami are layered with shredded Parmesan, thinly sliced Provolone, and handfuls of baby spinach. A lemony spinach side salad with toasted walnuts is the perfect foil to the savory stromboli slices.
• Broccoli Cheese Stromboli: For her vegetarian stromboli, Ree Drummond dresses up broccoli florets with sun-dried tomato pesto, mozzarella, cheddar, and Parmesan cheeses, and fresh basil, which pulls double duty as a garnish too. Don’t forget to serve slices with warm marinara sauce for dipping.
• Meat Lovers Pizza Crescent Ring: This stromboli riff calls for a filling of deli ham, pepperoni, Italian sausage, and mozzarella, but pulls in prepared crescent roll dough instead of pizza dough, yielding a tender, flaky crust. It’s perfect for serving a crowd, whether it’s game day or movie night: just slice, dip, and eat.

Calzone Recipes

• Three Cheese Calzone: This fan-favorite combo calls for a filling of mozzarella, ricotta, and Parmesan seasoned with fresh basil and sliced scallions. A sprinkling of Parmesan on top just before baking adds toasty, savory depth. Serve with marinara sauce and round out the plate with sliced salami and giardiniera, tangy Italian pickled vegetables.
• Easy Calzones: For a streamlined take, Ree Drummond thaws frozen, unrisen dinner rolls, allows the portioned dough to rise, then rolls each into a circle. She heaps one half with three-cheese-and-sausage filling, folds the dough over and crimps it shut, then bakes it until golden brown.
• Mini Shrimp Calzones: Giada De Laurentiis rolls out mini pizza dough rounds then seals them shut around a filling of mozzarella and shrimp cooked with chopped tomatoes. The diminutive calzones bake up golden and are just the kind of crowd-pleasing appetizer to serve at your next get together.
• Smoky Pork Calzones: This riff on calzones pairs shredded mozzarella with a filling of sautéed ground pork and red bell peppers. It comes together in 40 minutes, making calzones a weeknight dinner reality.