How is a stromboli different from a calzone?
- rworange Jul 8, 2005 07:35 PM
Ok, so I have my first stromboli today. Killer great.
However, how does this really differ from a calzone other than the shape?
The calzone seems more like a turnover and the stromboli, for lack of a better description, seems more like a larger (and much better) version of a hot pocket.
Searching the web doesn't seem to offer any clues.
According to Betty Crocker "A type of stuffed pizza in which the melted cheese and sauce filling flows from the dough similar to the flow of lava from the top of the Stromboli volcano in southern Italy."
The link below has descriptions of stromboli (with picture) and calzone (no picture).
I just don't see what makes each different other than the shape.
PS. I'm loving Chi Chi's food glossary which seems to cover terms other food glossaries do not. Also, many times there are pictures.
Calzones generally don't have sauce in them, but sometimes have sauce on top or on the side. The main ingredients are ricotta, parmesan, and mozzarella, and lots of it, and usually that's all a traditional (NY) calzone has. You can get "extras" like ham, olives, etc., but if you just say calzone, it's just cheese.
Picture this without the sauce:
Classically, a calzone is shaped as a closed pocket.
A stromboli -- named for the volcano -- is cut open so that the stuffing spills and melts over -- like lava.
What I want to know is why so many places go too heavy on the mozzarella; the mozzarella should be an accent to a more generous amount of ricotta.
I believe a stromboli is rolled so you have a pinwheel of dough and filling inside while a calzone is simply folded once over the filling.
Also, a calzone can be fried. It's nice for a change. And you can get them with meatballs , ham, sausage, mushrooms inside if you ask (at least where I go). A stromboli is just a glorified sandwich.