Andy M.
Certified Pretend Chef
So, what's the difference? I've seen several explanations that are not related to one another. I've looked on Google.
I'd like your opinion.
I'd like your opinion.
Do you mean rolled like a jelly roll?I've always know Stromboli's to be rolled, and Calzones to be more like a pocket. Could be similar ingredients , just formed differently. I had a friend who made a great Onion Stromboli. Laid out a rectangular pizza dough, a layer of ricotta , shredded Mozzarella and fried up onions, rolled then baked. So simple, but so good. She did another with broccoli and garlic. Calzones I always liked the plain ones with just ricotta and mozzarella. I used to make a " spinach pie calzone". Where I basically made a calzone filled with spinach pie ingredients ( Spinach , feta, dill.....). The kids loved it.
So, what's the difference? I've seen several explanations that are not related to one another. I've looked on Google.
I'd like your opinion.
I only had calzone once. It was full of molten tomato sauce. Too hot to eat and it made a hot mess when you bit it.I’m with Larry.
The strombolis of my college days in the Midwest were like jelly rolls, sliced, with sauce
Calzones of my adulthood in Boston are like ginormous hot pockets.
I’ll take pizza over each
Every calzone Ive had always had ricotta. The Stromboli;s , it wasn't as consistent. Her's were rolled up like a jelly roll. I tried doing it myself once, and the inner dough didn't get cooked as well as hers did, so I apparently did something wrong. The calzones were easier for me to make and more consistent . I basically made half a pizza then folded the other half of the dough over and sealed it. Both sides cooked nicely.Do you mean rolled like a jelly roll?
You mentioned ricotta for both. Is the inclusion of ricotta mandatory?
I only had calzone once. It was full of molten tomato sauce. Too hot to eat and it made a hot mess when you bit it.