Have you ever been in the situation of not being able to decide between getting a Stromboli or a Calzone for your meal? We have all had those cravings where we know we want something Italian, but don’t know which one! This blog post will help you settle the debate and explain exactly what is the difference between a Stromboli and a Calzone. Understanding these differences can be the key to making sure you get that perfect dish that will hit all of spot! So let’s dig into exactly what makes each Italian classic unique.
- 1 What is a Stromboli?
- 2 What is a Calzone?
- 3 History of the Calzone and Stromboli
- 4 What are the similarities between a Stromboli and a Calzone?
- 5 What is the difference between a Stromboli and a Calzone?
- 6 How are Strombolis and Calzones made?
- 7 Which is healthier Stromboli or Calzone?
- 8 How large is a typical Stromboli or Calzone?
- 9 How are Strombolis and Calzones usually cooked?
- 10 How long does it take to cook a Stromboli or Calzone?
- 11 Is there a particular sauce used for Strombolis and Calzones?
- 12 Are Strombolis and Calzones served hot or cold?
- 13 Are Strombolis and Calzones commonly eaten as meals?
- 14 What are some tips for making a great Stromboli or Calzone?
- 15 Conclusion: What is the difference between a stromboli and a calzone?
- 16 FAQ: stromboli and calzone
- 16.1 Why is Calzone popular in Italy?
- 16.2 What makes Stromboli unique?
- 16.3 Is Calzone more unhealthy than a pizza?
- 16.4 Do Stromboli have sauce inside?
- 16.5 Why is it called Stromboli?
- 16.6 Is Stromboli made from pizza dough?
- 16.7 Why is a Calzone not a pizza?
- 16.8 Is a Stromboli bigger than a Calzone?
- 16.9 Can I microwave a Calzone?
- 16.10 What fillings can I put in a Stromboli?
What is a Stromboli?
A Stromboli is a type of Italian turnover made of thin bread dough filled with cheese, meats and vegetables. The dough is rolled up in an envelope-like shape to contain the filling and then baked. It’s usually served hot, with extra ingredients like marinara sauce or pesto added for additional flavor.
What is a Calzone?
A Calzone is a type of folded pizza that’s filled with cheese, meats and vegetables, similar to a Stromboli. The dough for a calzone is thicker than the dough used for a stromboli and it is usually closed completely after being filled. This makes it look like half-moon shaped turnover when baked. A calzone is also typically served hot with extra ingredients added for flavor, such as marinara sauce or pesto.
History of the Calzone and Stromboli
The stromboli is believed to have been created in the 1950s by an Italian American named Nazzareno Romano. He is said to have taken some leftover pizza dough and rolled it up with ingredients such as cheese, pepperoni and salami. His invention became so popular that he opened up a restaurant dedicated solely to strombolis for his customers to enjoy.
The calzone on the other hand has its origins traced back to Naples, Italy in the 18th century. However, unlike the stromboli, there isn’t any definitive story about who invented it or when it was first made.
What are the similarities between a Stromboli and a Calzone?
Strombolis and Calzones are similar in many ways. Both are made from dough that is filled with cheese, meats and vegetables before they are baked. They both usually contain some kind of tomato sauce or pesto for extra flavor and they can both be served hot or cold depending on preference.
What is the difference between a Stromboli and a Calzone?
Learn about what is the difference between a stromboli and a calzone:
The Dough Shape and Size – The dough for a Stromboli is rolled out into a flat rectangular shape while the Calzone dough is kneaded and formed into a round. Additionally, the Stromboli will be much larger than a calzone because of its extra-long shape.
Crust – The crust on a Stromboli is thin and flaky whereas the crust on a Calzone is thicker and more dense.
Filling – The filling in both types of Italian treats may vary but some differences include that the ingredients used for a calzone are usually chopped finer than those used for strombolis.
Closing method -The edges of the dough for Strombolis are sealed together with egg wash or water while the edges of a Calzone are crimped together to form a half-moon shape.
How are Strombolis and Calzones made?
The dough for a Stromboli is rolled out like a pizza crust but it is much thinner than a typical pizza crust. Once the ingredients such as cheese, meats, and vegetables are added to this thin layer of dough, the edges are folded over and sealed together with some egg wash or water before baking.
Calzones on the other hand use a thicker type of dough that has been kneaded until it’s smooth and elastic. This dough is then formed into rounds which are filled with ingredients like cheese, meats, and vegetables, before they are sealed shut by crimping the edges together.
Which is healthier Stromboli or Calzone?
After knowing what is the difference between a Stromboli and a Calzone, we will learn about which is healthier. Both the Stromboli and Calzone are typically high in calories, fat, sodium and carbohydrates. However, since there is usually more crust on a Calzone than a Stromboli, the calorie count of a calzone will likely be higher. Additionally, calzones tend to have more cheese than Strombolis, so they also tend to be higher in fat and saturated fat.
How large is a typical Stromboli or Calzone?
When it comes to Strombolis and Calzones, the size can vary quite a bit. Typically, a Stromboli will be slightly larger than a Calzone, with an average size of around 12 inches long. On the other hand, a Calzone tends to be smaller in size, usually averaging between 8 – 10 inches in length.
How are Strombolis and Calzones usually cooked?
Strombolis and Calzones are typically baked in an oven. They can also be cooked in a pan, but this is less common. In general, Strombolis are cooked at higher temperatures than Calzones – usually 350°F or higher for the former, and 300°F or lower for the latter. This ensures that the dough gets crispy and golden brown on the outside, while the cheese and filling remain warm and gooey inside.
How long does it take to cook a Stromboli or Calzone?
The cooking time for a Stromboli or Calzone can vary depending on the size and type of ingredients used. On average, it takes about 20 minutes to cook a Stromboli and 15 minutes to cook a Calzone in an oven preheated to 350°F (177°C). If you are using a pan, the cooking time could be shorter – usually no more than 10 minutes.
Is there a particular sauce used for Strombolis and Calzones?
Most people use marinara sauce for Strombolis and Calzones. The marinara sauce helps to keep the dough from drying out while baking, and it adds a nice flavor as well. Other sauces such as pesto or alfredo can also be used, depending on personal preference. Some people also choose to top their Strombolis and Calzones with extra melted cheese before baking. This will help the dish to become more creamy and gooey as it cooks, adding a delicious twist.
Are Strombolis and Calzones served hot or cold?
Strombolis and Calzones are usually served hot, straight out of the oven. This helps to ensure that the cheese is melted and gooey, and that the dough remains crisp. If you do choose to serve them cold, it’s best to reheat them in an oven or microwave until they are warm before eating.
Are Strombolis and Calzones commonly eaten as meals?
Yes! Strombolis and Calzones are popular meals, especially when served with a side of salad or vegetables. They are hearty dishes that can be filling enough to serve as a meal. Plus, they’re easy to make in advance and reheat when you’re ready to eat – making them perfect for busy weeknight dinners.
What are some tips for making a great Stromboli or Calzone?
When making Strombolis and Calzones, it’s important to use the right amount of filling. Too much filling can make the dough soggy and difficult to seal. It’s also a good idea to roll out your dough slightly thinner than you normally would for other dishes, as this will help the edges to get crispier when baking. Finally, make sure to brush the top with a little bit of olive oil or melted butter before baking. This will help give the Stromboli or Calzone a beautiful golden color and add extra flavor.
Conclusion: What is the difference between a stromboli and a calzone?
So, as you can see, Strombolis and Calzones are both delicious Italian dishes that have been enjoyed for centuries. But they do have their differences. The dough for a stromboli is rolled out into a flat rectangular shape while the calzone dough is kneaded and formed into a round. Additionally, the crust of a Stromboli is thin and flaky whereas the crust of a Calzone is thicker and more dense. The ingredients used in each type of dish may also vary slightly with calzones usually containing more cheese than strombolis. So when it comes time to settle your next Italian cravings debate between these two treats, remember these distinctions so that you get exactly what you’re looking for.
FAQ: stromboli and calzone
Why is Calzone popular in Italy?
Discover the history behind the popularity of Calzone in Italy. Originating in Naples in the 1700s, these savory treats catered to the busy lifestyle of working people who needed a quick and easy meal without the fuss of dining with utensils.
What makes Stromboli unique?
Stromboli was first created in America by an Italian genius back in the 50s. Its thin crust and unique envelope shape make it stand out. It’s usually stuffed with enticing ingredients like cheese, veggies, and meats, but you can kick it up a notch by adding marinara sauce or pesto to create a taste explosion.
Is Calzone more unhealthy than a pizza?
Calzone vs. Pizza: Which is the unhealthier choice? While a single slice of pizza contains around 300 calories, a calzone can pack the calories of three slices. So even though they may seem similar in taste and ingredients, they’re not created equal. Choose wisely to avoid unnecessary carbs and fats.
Do Stromboli have sauce inside?
Indulge in the delectable Stromboli, complete with a luscious layer of marinara sauce or pesto inside the savory dough. An explosion of flavors awaits, all combining perfectly to deliver a unique and unforgettable taste sensation.
Why is it called Stromboli?
Discover the origin of Stromboli – the mouth-watering dish named after a breathtaking Italian island. The island sits off the coast of Sicily and is renowned for its awe-inspiring active volcano, which continuously spurts out lava and ash. The creator of this tasty treat was inspired by the dynamic sight of the eruption, leading to the envelope-like shape, filled with delectable ingredients.
Is Stromboli made from pizza dough?
Try Stromboli – it’s made from thin and flaky pizza dough and rolled up like an envelope with mouthwatering fillings inside. The edges are sealed with egg wash or water before baking for a flavor that will leave you wanting more. Don’t settle for traditional pizza crust – try Stromboli for a truly unforgettable taste experience.
Why is a Calzone not a pizza?
Unlocking the mystery of Calzones: How they differ from pizza. Discover the fundamental difference that sets these two popular dishes apart. While pizza is known for its iconic flat bread, calzones offer a unique twist with their closed dough structure. But don’t be fooled – calzones boast similar tasty ingredients.
Is a Stromboli bigger than a Calzone?
Impress your guests with this crowd-pleasing Stromboli: larger and longer than a Calzone, perfectly baked and ready to serve with a single cut.
Can I microwave a Calzone?
The answer is yes, but beware of the texture change. Traditional baking in an oven creates a crispy and golden crust, which microwaving can alter to a softer and less crispy texture.
What fillings can I put in a Stromboli?
Create your own homemade Stromboli using your favorite meat and cheese ingredients such as pepperoni, ham, prosciutto, provolone, mozzarella, and more.
Jeff Herbst is the owner and proprietor of the brewery. The main reason for the brewery is somewhat convoluted and personal. Beer has been an integral part of my family. My grandparents on both sides of my family came from Germany. My mom and dad told me many stories about bathtub home-brews and exploding bottles that occurred frequently throughout their childhood. Of course, I listened to these stories with great interest. So I got interested in home brewing and then came to a conclusion that you need much better control of the process to make a consistently better beer.