Calzone and stromboli are dishes that are a big part of my Italian family traditions—my family can't get enough of them. Although they can be confused by their similar looks, stromboli and calzones are as different in their appearance as they are in their taste. A calzone has one layer and is filled with ricotta, mozzarella, and Italian meats.
Even vegetables such as broccoli and spinach are popular calzone fillings. The dough is folded into a half moon shape and baked until golden brown. They're best when they come out of the oven with the cheese falling over the sides.
According to Waverly Root, a former American journalist and author of Foods of Italy , calzone originated in the heart of Naples, Italy. Calzone, originally known as calzoni, translates to " pants legs. Get our Italian Sausage Calzone recipe. Easy Stromboli.
You can use store-bought pizza dough to save time and any deli meat you choose though this recipe calls for sliced ham. Get our Easy Stromboli recipe. Crescent Calzones. Garlic powder, dried oregano, mozzarella, and parmesan cheese make them hard to eat just one. Get the recipe. Mini Calzones. You can make them at the very last minute with premade pie crusts and fill them with any combination of meat and cheese.
Homemade dough makes this chicken and broccoli rabe stromboli extra memorable—fill with garlic, oregano, crushed red chile flakes, mozzarella, sweet cherry peppers, and provolone. Smitten Kitchen Stromboli.
Use fresh herbs oregano and basil if you can. Vegan Stromboli. The perfect main course for a vegetarian dinner, this vegan stromboli is filled with spinach, bell peppers, and in an unusual twist, also includes tomato sauce made with plum tomatoes, herbs, garlic, and spices. Having trouble picturing it? Imagine this: If a slice of pizza and a Little Debbie Swiss Roll had a baby, it would be a stromboli. While stromboli and calzones can have very similar fillings—meat, cheese, vegetables—there are a few notable differences.
Calzones usually contain the same ingredients as pizza : tomato sauce, mozzarella, and almost always ricotta. Stromboli is typically made without ricotta. Most chefs prefer to use just low-moisture mozzarella to keep moisture at bay. Stromboli is also likely to contain meats that are associated more with sandwiches than with pizza , like salami and capicola. Sauce is usually baked into stromboli, while it is served alongside calzones. Because of its shape, the type and amount of ingredients are vital to the appearance and taste of a stromboli.
Once rolled, stromboli is then baked in the oven like a pizza. This pizza shop staple also did not originate in Italy, but right here in Pennsylvania. Who knew? The main differences between a calzone and stromboli are its shape.
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