What's the difference between a calzone and a stromboli?

Calzones are folded pizza dough pockets filled with ingredients and sealed at the edges, resulting in a softer texture. Strombolis, in contrast, are cylindrical or log-shaped turnovers made by rolling or layering dough with fillings, leaving the edges open or lightly sealed for a crispier crust. Calzones are traditionally associated with Southern Italy and often feature ricotta cheese, while strombolis are said to have originated in the US, typically containing Italian deli meats like salami and pepperoni.

What other toppings can go in a stromboli?

While the choice of toppings can vary based on personal preferences, here are some common toppings that can go inside a stromboli. Italian Meats: Pepperoni, salami, ham, prosciutto, or cooked Italian sausage are popular choices. You can use a combination of these meats or choose your favorite. Cheeses: Mozzarella cheese is commonly used in stromboli because it melts easily. But, you can also use Provolone, Cheddar, or a blend of Italian cheeses to add extra flavor and richness. Vegetables: Try including thinly sliced bell peppers, onions, mushrooms, spinach, tomatoes, or olives. I find it's best to saute or microwave the peppers and onions a little bit to soften them. Herbs and Seasonings: Enhance the flavors by adding dried oregano, basil, garlic powder, crushed red pepper flakes, or a sprinkle of Italian seasoning. Or, include chopped fresh parsley, basil, or oregano. Sauces and Spreads: To add moisture and enhance the taste, you can include pizza sauce, marinara sauce, pesto sauce, or even a layer of garlic butter on the dough before adding the toppings. Just make sure you don't overstuff it or everything will spill out.

How long do I cook stromboli?

Bake one stromboli on a sheet pan at 375°F for 25-30 minutes. If baking two at a time, rotate the pans halfway through baking. Note: the cook time may be longer when baking two at a time. Remove from the oven when golden brown on top. Let stand for 10 minutes. (Note: Some of the cheese and grease may spill out. Just wipe up with a paper towel.)

Would stromboli work as an appetizer?

Yes! Like our Simple Charcuterie Board , Bacon-Wrapped Dates , and Chicken Lettuce Wraps , stromboli will definitely impress your guests. Keeping the ingredients inside simple, like just pepperoni, or just peppers and mushrooms, will appeal to a large number of people. Be sure to serve with pizza sauce for dipping!

Stromboli Pizza (Fun Twist on Homemade Pizza)

Name: Stromboli Pizza
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 batch of whole wheat pizza dough (or 1 large pizza dough ball for a 16-inch pizza from a local pizzeria); 1 egg; 2 1/2 cups store-bought or homemade pizza sauce, divided; 3-4 ounces uncured pepperoni (sub: turkey pepperoni or deli ham slices); 1 pound ground Italian pork or turkey sausage, fully cooked, crumbled, and drained (sub: 2 cups thinly sliced mushrooms and/or diced bell peppers); 3 cups shredded mozzarella shredded cheese; 2 tablespoons grated Parmesan cheese, plus more for optional topping; 1 teaspoon Italian seasoning, plus more for optional topping; 1/4 teaspoon garlic powder, plus more for optional topping

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Stromboli Pizza

Our stromboli is a little different from the others on the internet. That’s because we’ve married our favorite pizza toppings with the concept of the rolled stromboli to make Stromboli Pizza. And it’s a whole lot of fun to make, dip, and eat!

Yield: 2 strombolis (3-4 servings per stromboli) 1x

Prep: 20 minutesCook: 30 minutesTotal: 50 minutes

Units:

Scale:

Ingredients

1 batch of whole wheat pizza dough (or 1 large pizza dough ball for a 16-inch pizza from a local pizzeria)
1 egg
2 1/2 cups store-bought or homemade pizza sauce, divided
3–4 ounces uncured pepperoni (sub: turkey pepperoni or deli ham slices)
1 pound ground Italian pork or turkey sausage, fully cooked, crumbled, and drained (sub: 2 cups thinly sliced mushrooms and/or diced bell peppers)
3 cups shredded mozzarella shredded cheese
2 tablespoons grated Parmesan cheese, plus more for optional topping
1 teaspoon Italian seasoning, plus more for optional topping
1/4 teaspoon garlic powder, plus more for optional topping

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Instructions

Prepare: Preheat the oven to 375°F. Cover one or two large baking sheets with parchment paper. In a small bowl, whisk together the egg and 1 tablespoon water. Set aside.
Roll Out Dough: Divide the pizza dough in half. On a lightly floured surface, roll out one of the dough balls into a large rectangle, about 11×15 inches. Make sure a long edge is closest to you for easy rolling later. (Watch our video to see how.)
Toppings: Spread 1/4 cup of pizza sauce over the dough, leaving a 1 1/2 inch border on the long side that’s away from you. Leave at least 1/2 inch border on all other sides. Over the sauce, evenly distribute half the pepperoni, half the sausage (about 1 cup), and 1 1/2 cups mozzarella cheese. Sprinkle 1 tablespoon grated Parmesan cheese, 1/4 teaspoon Italian seasoning, and 1/8 teaspoon garlic powder over the top.
Roll Stromboli: Using a pastry brush, paint the short borders and long border that’s farthest from you with egg wash. Starting with the long end that’s close to you, slowly roll up the dough into a cylinder, pulling in the edges along the way to seal. (Watch our video to see how.)
Finish the Outside: Place the stromboli seam-side down on the prepared baking sheet. Using a pastry brush, brush the top and sides of the stromboli with egg wash. Optional: Sprinkle the top with a little Italian seasoning, garlic powder, and grated Parmesan cheese, to your preference. Cut 4 diagonal 1-inch slits across the top to allow steam to release.
Prep 2nd Stromboli: Repeat Steps 2-5 and place the second stromboli on the second baking sheet or freeze it for later using the instructions below.
Cook: Bake until golden brown, about 25-30 minutes. If baking two at a time, rotate the pans halfway through baking. Remove from the oven and let stand for 10 minutes. (Note: Some of the cheese and grease may spill out. Just wipe up with a paper towel.)
Serve: Warm the remaining pizza sauce in a pot over medium- low heat or in the microwave (be sure to cover it to avoid splatters). Using a serrated knife, slice the stromboli into 1/2-inch slices and serve with ramekins of warm pizza sauce for dipping.

Freeze For Later: Prep the stromboli(s) through Step 6. Wrap in the parchment paper (to use when baking later) and then tightly in a few layers of plastic wrap or foil, squeezing out any air. Freeze.

Prepare From Frozen: Thaw completely in the refrigerator for about 24 hours. Place them on separate baking sheets on top of the parchment paper. Set out on the counter while preheating the oven to 375°F. Follow steps 7-6.

Notes/Tips

Short Cut: Buy two large dough balls from your local pizzeria instead of making your own.

Cuisine: Italian Method: Baking

Find it online: https://thrivinghomeblog.com/pizza-stromboli/