You’ve probably heard the great Italian food debate: stromboli or calzone? Which cheesy, doughy delight deserves the crown? They seem pretty similar – both are made from pizza dough stuffed with cheese, meat, and veggies. But there are some key differences. Stromboli is rolled up like a log before baking, keeping the filling sealed inside the dough. Calzones are folded over into half-moon shapes. Stromboli also usually has more fillings and toppings. The debate between these Italian-American classics has raged for decades. But never fear – in this article, we’ll break down the similarities, differences, and histories of Stromboli and Calzone. You’ll learn how to tell them apart and settle the score once and for all on the great Italian food debate. Let’s dig in!
Stromboli and Calzone – What’s the Difference?
Stromboli and calzone are two delicious Italian turnover pastries that are often confused with each other. While they share some similarities, there are a few key differences to note.
Filling
A stromboli usually contains a variety of meats, cheeses, and vegetables wrapped in dough. The fillings are placed on half of the dough, which is then folded over and sealed before baking. Calzones, on the other hand, have the fillings wrapped completely inside the dough before baking, like a crescent-shaped pastry.
Shape
Strombolis are often rolled or folded, giving them an open, half-moon shape. Calzones have a rounded, sealed shape since the fillings are encased entirely in the dough.
Origins
Strombolis originate from Philadelphia, while calzones come from Italy. Italian immigrants in the U.S. actually created Stromboli as a fusion of Italian and American flavors and cooking styles. True Italian calzones are more traditional and usually consist of simple fillings like ricotta, mozzarella, and Parmigiano-Reggiano cheese.
While strombolis and calzones are quite similar, knowing these key differences will make you an expert in Italian turnover pastries. The next time you’re craving one of these delicious treats, you’ll know exactly which option to choose!
Origins: The History of Stromboli vs. Calzone
The stromboli
Legend has it that the stromboli was invented in Philadelphia back in 1950. It was named after the Stromboli volcano in Italy because of how the dough bubbles up when baked. Unlike calzones which are typically sweet, strombolis are usually savory and filled with meats and cheeses.
The calzone
The calzone has deeper Italian roots, originating in Naples. “Calzone” literally means “pant leg” in Italian, referring to how the dough is folded over the filling. Calzones were traditionally filled with ricotta and spinach or eggplant, though today you’ll find ones with pepperoni and sausage as well.
Migration to America
Both Strombolis and Calzones made their way to America with Italian immigrants in the early 20th century. Over time, the dishes evolved to suit American tastes and spread in popularity across the country. Today, you can find variations of strombolis and calzones in pizza shops, Italian delis, and restaurants all over the US.
While strombolis and calzones share some similarities, their origins and typical fillings differ. Strombolis were born in Philly as a hearty, meaty snack, whereas calzones hail from Naples with lighter, traditional fillings. So next time you’re craving one of these Italian hand pies, know the history and you’ll be able to choose between stromboli or calzone with confidence!
Ingredients: What Goes Into Each Italian Baked Good
Fillings
Calzones and strombolis can be filled with similar ingredients, but in different proportions. Calzones typically contain a mixture of ricotta, mozzarella, and Parmesan cheeses, along with spinach and egg. Strombolis usually have a heartier filling of Italian meats like pepperoni, sausage, and salami, lots of mozzarella cheese, and sometimes mushrooms, peppers or olives.
Dough
The dough for calzones and strombolis is also quite similar, made of basic pizza or bread dough ingredients: flour, yeast, olive oil, salt, and warm water. However, calzone dough is often a bit thinner, while stromboli dough is usually thicker and chewier to stand up to its robust filling. Stromboli dough may also contain eggs for extra richness and structure.
Sauce
Unlike pizza, calzones and strombolis are usually not topped with tomato sauce before baking. However, they are often served with a side of marinara sauce, garlic butter, or other dipping sauce for extra flavor. The fillings inside provide plenty of moisture, so additional sauce on top is not necessary.
Cheese
As mentioned, strombolis tend to contain a lot more cheese, especially melted mozzarella cheese, to bind all the fillings together. Calzones typically use a blend of ricotta, mozzarella, and Parmesan for a creamier, lighter filling. In either case, the massive amount of gooey, melted cheese is what gives these baked goods their irresistible appeal.
Spices
Common Italian herbs and spices like oregano, basil, rosemary, garlic, and onion are frequently used to season the dough and fillings of calzones and strombolis. Crushed red pepper may also be added to strombolis for some heat. These spices infuse the entire dish with the classic flavors of Italian cuisine.
In the end, while quite similar, the specific amounts and types of ingredients are what set calzones and strombolis apart. But with melted cheese, meats, veggies and a crisp, golden crust, you really can’t go wrong with either one!
Preparation: How Stromboli and Calzone Are Made
Stromboli
To make stromboli, start with pizza dough and roll or stretch it out into a rectangle. Place fillings such as cheese, pepperoni, sausage, and vegetables lengthwise down the center of the dough. Then fold one side of dough over the fillings and seal the edges with a bit of water. Crimp the edges with a fork to seal.
Next, brush the stromboli with olive oil and sprinkle with Italian seasoning. Bake it in a 400 F oven for about 20 minutes, until golden brown. Let the stromboli cool slightly, then slice it into wedges and serve. The fillings will be melted and gooey, but the dough remains mostly crisp.
Calzone
Calzones also start with pizza dough, but the dough is shaped into circles instead of rectangles. Place fillings in one half of each circle, then fold the empty half over and seal the edges with a bit of water. Crimp with a fork and brush with olive oil before baking at 400 F for 15-20 minutes until the calzone is golden brown.
Calzones often have richer fillings than stromboli, such as ricotta, spinach and sun-dried tomatoes. The fillings are fully encased in the dough, so calzones tend to be softer than stromboli. Let calzones cool slightly, then slice in half or into wedges and serve. A dusting of powdered sugar or a side of marinara sauce adds extra flavor.
While stromboli and calzone share some similarities, the differences in dough shape, fillings, and baking result in two distinct Italian treats. Whether you prefer the crispiness of stromboli or the softness of calzone, you really can’t go wrong with a warm wedge of either. Buon appetito!
Taste Test: Comparing the Flavors of Stromboli vs. Calzone
When it comes down to taste, stromboli and calzone offer similar flavors but in different forms. A stromboli is essentially a giant pizza roll, with melted cheese and fillings tucked into a folded crust. Each bite gives you a mix of doughy crust and oozy cheese surrounding the fillings. In contrast, a calzone has all the classic pizza flavors sealed within a crescent-shaped crust, so you get a burst of ingredients with every slice.
Cheese Lovers Rejoice
Both stromboli and calzone are filled with gooey cheese, whether it’s mozzarella, ricotta, Parmesan or a blend. As the dough bakes, the cheese melts into a sea of deliciousness. If you’re craving a cheesy treat, either option will satisfy. For extra decadence, ask for extra cheese or add gouda, fontina or provolone.
Traditional with a Twist
In addition to cheese, stromboli and calzone typically contain traditional pizza toppings like pepperoni, sausage, mushrooms, and peppers. However, you can also get creative with fillings. Some places offer breakfast versions with eggs, bacon and hash browns or dessert ones with Nutella, fruit and mascarpone. If you want to spice things up from a typical pizza, stromboli and calzone are ideal canvases for unique flavor combinations.
A Matter of Crust
The crust is where stromboli and calzone differ the most. Stromboli has a thin, crispy crust like a pizza. Calzone has a thick, doughy crust that’s almost like focaccia bread. It’s lightly crispy on the outside but chewy on the inside. For a heartier meal, a calzone’s crust may satisfy you more. But if you prefer a lighter crust that doesn’t overpower the fillings, stromboli is probably your best bet.
In the end, whether you choose stromboli or calzone comes down to the particular flavors and crust you’re craving. You really can’t go wrong with either of these cheesy Italian treats! Let your taste buds guide you.
Conclusion
And there you have it. Stromboli and calzones are both cheesy, doughy delights that will satisfy your Italian food cravings. But when it comes down to it, stromboli is the more casual cousin with its rolled-up dough and melty filling, while calzones are a bit more refined with their half-moon shape and fork-and-knife eating style. So the next time you’re trying to decide between these tasty treats, just think about what kind of vibe you’re going for. A laidback lunch? Go stromboli. A classier dinner? Can’t beat a calzone. Or heck, why not live a little and order one of each? Variety is the spice of life after all. However you choose to enjoy them, both dishes prove that you really can’t go wrong with fresh dough and ooey-gooey cheese.