A "stromboli calzone" is not a standard, recognized dish; rather, stromboli and calzones are two distinct Italian-American baked dishes, though they share several similarities. While often confused due to their folded dough and savory fillings, they have key differences, especially in their traditional cheese fillings. Both typically contain cured meats and vegetables, but their primary cheeses set them apart.
Understanding Stromboli Fillings
A stromboli is a type of turnover, usually made from a large rectangular piece of pizza dough that is rolled or folded into a cylinder and baked. Its fillings are typically savory and moist, adhering to the dough as it cooks.
Common stromboli fillings include:
- Cheese: Primarily mozzarella is used. Unlike calzones, stromboli generally do not include ricotta cheese.
- Cured Meats: Popular choices include pepperoni, salami, ham, capicola, and sausage.
- Vegetables: Onions, bell peppers, mushrooms, and spinach are frequently added.
- Sauce: Often baked with little to no sauce inside, with marinara or other dipping sauces served on the side.
Understanding Calzone Fillings
A calzone is a folded pizza, similar to a turnover, distinguished by its crescent shape. It is typically sealed at the edges and baked or fried. The defining characteristic of a calzone's filling is its reliance on a specific type of cheese.
Traditional calzone fillings feature:
- Cheese: Ricotta cheese is a staple, often combined with mozzarella and/or Parmesan cheese, creating a creamier, richer interior.
- Cured Meats: Similar to stromboli, cured meats such as pepperoni, ham, salami, and various Italian sausages are common.
- Vegetables: Spinach, mushrooms, onions, and peppers are popular additions.
- Sauce: Some calzones may contain a small amount of marinara sauce inside, though it's more common for sauce to be served on the side for dipping.
Key Differences in Fillings
While both stromboli and calzones share common fillings like cured meats and various vegetables, their foundational cheese components are what truly differentiate them.
| Feature | Stromboli | Calzone |
|---|---|---|
| Primary Cheese | Typically only mozzarella | Ricotta (often with mozzarella and/or Parmesan) |
| Other Meats | Cured meats (pepperoni, ham, salami) | Cured meats (pepperoni, ham, salami) |
| Vegetables | Onions, peppers, mushrooms, spinach, etc. | Onions, peppers, mushrooms, spinach, etc. |
| Sauce | Usually served on the side | Can be inside, often served on the side |
In essence, if you're looking for a cheesy, savory baked dough, both offer delicious options, but the presence of creamy ricotta is the tell-tale sign of a classic calzone, while a stromboli relies more singularly on melted mozzarella.
