If you compare their ingredient lists, stromboli vs calzone, you might think they are the same thing. Both are derived from pizza and involve dough, cheese, and other fillings. But don’t be fooled by first appearances—the two handheld dishes have distinct differences, including the way they’re shaped and served.
Stromboli’s origins can be traced back to Philadelphia, making it a decidedly Italian-American creation. A thin rectangle of pizza dough is topped with cheese (often mozzarella), cured meats and/or vegetables, and sometimes a little tomato sauce. The dough is folded or wrapped around the filling, creating a long stromboli that is cut into spiral slices for serving. Tomato sauce can be served alongside for dipping but is not required.
Calzones use ricotta cheese, and stromboli does not. Stromboli is made with mozzarella cheese (preferably low-moisture) to keep moisture at a minimum. This helps the interior dough cook fully. Calzones usually use a blend of cheese that almost always incorporates ricotta.
How do I make a stromboli?
To make a stromboli, divide a ball of pizza dough into two pieces or leave in one large ball, depending on what size stromboli you’d like to make. Roll it into a large rectangle.
Top with mozzarella cheese and your choice of toppings such as other cheeses, cured meats, a thin layer of tomato sauce, veggies, and more.
Fold one long side of dough halfway over the middle of the rectangle. Fold the other side on top like a letter.
Paint the stromboli with egg wash or olive oil and bake in a hot oven until browned and bubbly. Cut into slices and serve.
Stromboli vs Calzone: What are the differences?
One of the most obvious ways to differentiate stromboli and calzones is their shape and serving size. There are also a few slight differences in the traditional fillings.
Why I Always Have Ricotta In My Fridge
FAQ
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