Calzone Vs Stromboli Recipe: What Are The Main Differences And Similarities?

Calzones and strombolis, two beloved Italian-American favorites, often spark heated debates among food enthusiasts. While both are stuffed dough pockets, they differ in their shape, filling, and cooking methods. This blog post will delve into the key distinctions between calzones and strombolis, providing you with delectable recipes for each.

The Calzone: A Folded Delight

A calzone, meaning “stocking” in Italian, resembles a half-moon-shaped turnover. Its dough is typically filled with a combination of meats, cheeses, and vegetables, then folded over and sealed. Calzones are usually baked in an oven, resulting in a crispy exterior and a gooey, flavorful interior.

Calzone Recipe

Ingredients:

• 1 (16-ounce) package active dry yeast
• 1 teaspoon sugar
• 1 cup warm water (105-115°F)
• 2 cups all-purpose flour, plus more for dusting
• 1/2 teaspoon salt
• 1/2 cup olive oil, divided
• 1/2 cup grated Parmesan cheese
• 1/2 pound Italian sausage, cooked and crumbled
• 1/2 cup chopped onions
• 1/2 cup chopped green bell peppers
• 1 cup shredded mozzarella cheese
• 1/2 cup ricotta cheese
• 1/4 cup chopped fresh basil

Instructions:

1. In a large bowl, dissolve the yeast and sugar in the warm water. Let stand for 5 minutes, or until foamy.
2. Stir in the flour, salt, and 1/4 cup of the olive oil. Knead on a lightly floured surface for 5-7 minutes until the dough is smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
4. Preheat oven to 450°F (230°C).
5. Punch down the dough and divide it in half. Roll out each half into a 12-inch circle.
6. In a large skillet, heat the remaining 1/4 cup of olive oil over medium heat. Add the sausage, onions, and green peppers and cook until softened.
7. Spread the sausage mixture evenly over one half of each circle. Top with the mozzarella, ricotta, Parmesan, and basil.
8. Fold the other half of the dough over the filling and seal the edges firmly.
9. Transfer the calzones to a baking sheet and bake for 15-20 minutes, or until golden brown and cooked through.

The Stromboli: A Rolled Wonder

A stromboli, also known as a “pizza roll,” is an elongated, cylindrical-shaped pastry. Its dough is rolled out and filled with a variety of ingredients, then rolled up and sealed. Unlike calzones, strombolis are typically baked on a pizza stone or baking sheet, resulting in a chewy crust and a flavorful, gooey interior.

Stromboli Recipe

Ingredients:

• 1 (16-ounce) package active dry yeast
• 1 teaspoon sugar
• 1 cup warm water (105-115°F)
• 2 cups all-purpose flour, plus more for dusting
• 1/2 teaspoon salt
• 1/2 cup olive oil, divided
• 1 cup pizza sauce
• 1/2 pound Italian sausage, cooked and crumbled
• 1 cup chopped onions
• 1 cup chopped green bell peppers
• 1 cup shredded mozzarella cheese
• 1 cup shredded provolone cheese
• 1/4 cup grated Parmesan cheese

Instructions:

1. In a large bowl, dissolve the yeast and sugar in the warm water. Let stand for 5 minutes, or until foamy.
2. Stir in the flour, salt, and 1/4 cup of the olive oil. Knead on a lightly floured surface for 5-7 minutes until the dough is smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
4. Preheat oven to 450°F (230°C).
5. Punch down the dough and divide it in half. Roll out each half into a 12×18-inch rectangle.
6. Spread the pizza sauce evenly over one half of each rectangle. Top with the sausage, onions, green peppers, mozzarella, provolone, and Parmesan.
7. Roll up the dough tightly, starting from the long end. Pinch the edges to seal.
8. Transfer the strombolis to a baking sheet and bake for 25-30 minutes, or until golden brown and cooked through.

Key Differences: Calzone vs Stromboli

Nutritional Considerations

Both calzones and strombolis are high in calories and fat, making them occasional treats rather than everyday meals. Calzones tend to be higher in calories due to their thicker dough, while strombolis may have higher fat content if they are filled with fatty meats or cheeses.

Choosing the Right One for You

The choice between a calzone and a stromboli ultimately depends on your personal preferences. If you prefer a crispy, portable option, a calzone is a great choice. If you prefer a chewy, savory pastry that can be shared, a stromboli is a better option.

Tips for Making the Best Calzone or Stromboli

• Use high-quality ingredients to ensure the best flavor.
• Don’t overfill the dough, as this will make it difficult to seal and cook evenly.
• Allow the dough to rise fully before baking to ensure a light and fluffy crust.
• Bake the calzone or stromboli until it is golden brown and cooked through to avoid undercooked dough or fillings.
• Serve the calzone or stromboli warm with your favorite dipping sauce.

Final Note: The Ultimate Culinary Showdown

In the battle of calzone vs stromboli, both dishes emerge as culinary winners. While they share similar ingredients and flavors, their unique shapes, cooking methods, and textures set them apart. Whether you prefer the crispy, folded goodness of a calzone or the chewy, rolled delight of a stromboli, there’s a recipe here to satisfy your taste buds.

Frequently Asked Questions

1. Can I use pre-made dough for calzones or strombolis?

Yes, you can use pre-made dough for convenience. However, homemade dough will typically yield better results in terms of flavor and texture.

2. What other fillings can I use for calzones or strombolis?

You can use a variety of fillings for calzones or strombolis, such as pepperoni, ham, bacon, mushrooms, olives, or spinach.

3. How can I reheat calzones or strombolis?

To reheat calzones or strombolis, wrap them in aluminum foil and bake them at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat them in a toaster oven or microwave.