Do you know the difference between stromboli and calzone? Believe it or not, these two popular Italian foods are often interchangeable and can be confused with one another.
The main areas that a pizza will differ are in the pizza dough used, the cheese, the fillings, and even the sauce.
But there are a number of differences that separate these two food cousins, so make sure you know what they are before you submit your order at your local Italian restaurant or pizzeria.
Why Are They Often Considered The Same?
Whilst both of these pizza derivatives are considered the same, mainly because both are made with pizza dough and stuffed with cheese, this is where the similarities end.
Whilst they have the same ingredients to achieve a pizza, they are in fact different versions of a sealed pizza.
The Sealing Technique
The clear and biggest difference between stromboli and a calzone is how they are sealed.
The easiest way to visualize the difference between the two is to think about a stromboli like a burrito, and a calzone more like a taco.
Stromboli is always rolled whilst a calzone is always folded. To seal a calzone, you will need to fold it in half and then crimp at the edges.
And to seal a stromboli you simply roll it into a spiral and then using some extra dough, fold it back over to make a perfect stromboli.
Both will utilize an egg wash which will simply make sure that the dough stays out.
The Size And Shape
You can easily spot a calzone as it is often sliced in half and shaped like a half circle. Stromboli is often larger in size.
As there is a different sealing technique, this means that both the stromboli and the calzone begin as a different shapes.
If you are shaping the dough for a calzone then you’re going to want to shape it in a circle. This circle when folded will create a small half circle that is ideal for a single serving and is much lighter.
Making a stromboli is very different and you will need to shape the dough in an elongated rectangle.
This Burrito style pizza is then rolled to create a long and slim cylindrical pizza that is ideal for sharing with multiple people.
As you can slice a larger stromboli into smaller segments, it’s ideal for buffets serving a few people.
Where Do They Originate From?
Although the main difference between stromboli and a calzone is that they are different shapes and sizes, as well as sealed differently; they also differ in terms of where they are originally located.
Something that not many people know is that calzones are strictly Italian originated from the Naples area, and are made in different ways depending on the region in Italy.
It is often commonly used as a simple way to consume pizza, without having to sit down and eat an entire meal, this can be picked up simply with your hands and fingers.
Stromboli is not 100 percent Italian and is Italian-American. This method of pizza was originally made in Philadelphia in a neighborhood of South Philly.
The reason for the misconception might be the fact that it is named after the Italian Isle of Stromboli.
Are There Any Other Similarities Or Differences?
The other major aspect of the stromboli calzone is the fillings used.
You find a lot of overlap with the fillings used, and some of the most common ingredients will be vegetables, herbs, and cured meats.
But there are still two things that will set them apart in terms of the ingredients used.
Stromboli is made with mozzarella cheese that helps to keep the pizza moisture regulated and to a minimum.
Using mozzarella cheese (Check out What Is Fondue) will help to cook the dough fully from the inside out.
Calzone is made with ricotta cheese, or a blend of cheeses, but it almost always uses ricotta as a cheese.
The sauce is also another minor difference. Calzones do not typically use tomato sauce inside the dough, and will instead use tomato sauce as a dip.
Stromboli, whilst also used as a dip, you tend to add tomato sauce to the interior of the stromboli before it is rolled.
How Long Should You Cook Stromboli For?
The best way to cook stromboli is to bake them at around 400 degrees Fahrenheit for around 25 minutes.
You may need a little more time if they are slightly larger, but could also be cooked in 20-minutes if you have a smaller batch.
Do They Differ In Taste?
You might be wondering whether they have any major differences in taste. The answer is that there is a vast difference in how they taste.
Even though they share many of the same ingredients, the result is often a completely different meal.
This is because calzones will typically stay with classic pizza toppings, and will be much crisper as they are cooked smaller.
Stromboli is slightly different and can even be made as an Italian cold cut (If you’re interested in cold cuts, you might want to check out an article about Pastrami here), or giardiniera. And stromboli generally isn’t as crispy as a calzone.
There’s also the difference in how you will enjoy each type, as also the difference in how you will enjoy each type as stromboli is better served as an appetizer, you can also enjoy calzone as a single-serving meal.
Frequently Asked Questions
What Is The Best Way To Reheat Stromboli?
As Stromboli is a type of turnover, you want to avoid microwaving it as it will make it too moist and watery.
It would be better to place it on a cookie sheet and bake it in the oven for around 10 to 12 minutes at around 300 degrees Fahrenheit.
What’s the biggest difference lies in their shape, they also have major differences in their Origins, and you would be forgiven for thinking that both originated from Italy.
Regardless of their differences and the way they are prepared, they are both tasty options for enjoying either at a party or a restaurant.
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