Stromboli vs Calzone differences explained

When it comes to Italian-American cuisine, both Stromboli and Calzones are beloved staples. But while they might seem similar at first glance, with their delicious combinations of cheese, meats, and dough, there are key differences that set them apart. In today’s article, we’ll explore these differences, discussing everything from their origins to the details of their preparation.

The Origins

  • Calzone: Originating in Naples, Italy, in the 18th century, the Calzone started as a way to make pizza more portable. The word ‘calzone’ means ‘pant leg’ in Italian, and it was designed to be eaten while standing or walking, similar to a sandwich.
  • Stromboli: Stromboli, on the other hand, has its roots in the United States. It was first created in the 1950s in Pennsylvania. The name is borrowed from the Italian island of 

Stromboli, but, as you can see, the dish itself doesn’t have a traditional Italian origin.

The Preparation

  • Calzone: A Calzone is essentially a folded pizza. The dough is rolled out, topped on one side with ingredients like cheese, meats, and vegetables, and then folded over to create a half-moon shape. It’s then baked and often served with marinara sauce on the side.
  • Stromboli: Stromboli is made by laying out the dough and covering it with toppings, similar to a pizza. Then, instead of being folded, it’s rolled up into a log and baked. So, unlike a Calzone, the ingredients in a Stromboli are rolled within the dough.

The Filling

  • Calzone: The filling of a Calzone is similar to that of a pizza but often includes ricotta cheese, which isn’t typically found in Stromboli. The other common fillings are mozzarella, Parmesan, ham, salami, or vegetables.
  • Stromboli: Stromboli fillings usually consist of mozzarella cheese, Italian meats like salami, capicola, and pepperoni, and sometimes vegetables. Unlike a Calzone, Stromboli rarely contains ricotta.

Cooking Method

  • Calzone: Calzones are baked in an oven, where they puff up, creating a pocket of steam that cooks the filling. For this reason, it’s essential to cut a small slit in the top of a Calzone before baking to let the steam escape and prevent it from bursting.
  • Stromboli: Stromboli is also baked, but since it’s rolled, there’s less risk of it bursting open. The rolling technique creates layers of dough and filling, giving it a unique texture.

The Sauce

  • Calzone: Calzones often come with a side of marinara or another type of dipping sauce. This accompaniment is perfect for those who like to tailor the amount of sauce in each bite, adding a customizable aspect to the dish. The side sauce also adds a moist element to the typical cheese and meat-filled Calzone.
  • Stromboli: For Stromboli, the sauce is typically a part of the roll, layered in with the other ingredients before baking. This integration ensures a consistent flavor in every bite. However, like the Calzone, Stromboli can also be served with additional sauce on the side for extra dipping, catering to personal preference.

Final Thoughts

There you have it! Dive into a Calzone for that classic, cheesy comfort, or slice into a Stromboli when you’re in the mood for layers of flavor-packed meats and cheese. Each has its loyal fans for good reasons. So next time you’re at your local Italian joint or firing up the oven at home, why not try both and join the debate? Who knows, you might just find a new favorite!

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