What's the difference between a calzone and a stromboli?!
What's the difference between a calzone and a stromboli?
Aren't both pizza dough that is filled with sauce, cheese and toppings, folded and baked?
Answers: I don't think there is really that much difference between the two except for the shape (stromboli is rolled like a jelly roll while a calzone is folded like a turnover). The Food Network website even defines a stromboli as:
A specialty of Philadelphia, a stromboli is a calzonelike enclosed sandwich of cheese (usually mozzarella) and pepperoni (or other meat) wrapped in pizza dough.
It defines a calzone as:
Originating in Naples, calzone is a stuffed pizza that resembles a large turnover. It is usually made as an individual serving. The fillings can be various meats, vegetables or cheese; mozzarella is the cheese used most frequently. Calzones can be deep-fried or brushed with olive oil and baked. The cheese! :) I've thought about that too...
The only thing I can think of is that a calzone has a half-moon shape while a stromboli is typically more rectangular like a french roll. yeah ! basically the main difference is the shape
calzone - 1/2 moon shape& with the edges sealed together
stromboli - is long & rectangular in shape with open ends kind of like a big flat canoli The calzone originated in Naples, and the Stromboli originated on the island of Stromboli.
A stromboli originated in the US (in Philadelphia) as a calzone with pepperoni, sweet italian sausage, pizza cheese, and pizza sauce as the contents, while calzones have always allowed a wider variety of fillings.
These days, though, the terms are interchangeable. My favorite italian joint offers a "house special" stromboli that has virtually every pizza topping in it. Served with a bowl of hot sauce for dipping, it's wonderful. But it's not really a 'boli, it's really a calzone. A stromboli is long and flat then it is rolled after the cheese and what ever meat you use is laid flat on the bread and then cooked. A calzone is more like a pizza folded in half on to itself with the ends sealed and cooked THERE'S RICOTTA CHEESE IN A CALZONE,AND NOT IN A STROMBOLI,THATS THE DIFFERENCE