Add a tablespoon or so of olive oil into a hot pan over medium-high heat and throw in the garlic and chopped onions and give them a stir.
Is calzone dough the same as pizza dough?
The dough used for a calzone is a yeasted bread or pizza dough, so the first step is to prep your dough. Make pizza dough from scratch or use one that is store-bought. You can also use a whole wheat dough, or dough flavored with herbs or other seasonings.
Why is there no sauce in a calzone?
Calzones usually use a blend of cheese that almost always incorporates ricotta. And then there’s sauce. Calzones never have tomato sauce inside the dough. They’re always dipped.
How do you seal calzones?
How to fold and seal a calzone pizza
- Fold the disc in half so the filling is enclosed.
- Leave a gap in the filling so there is a clear edge.
- Wet the bottom edge with water of milk so it makes a better seal.
- Starting at one corner make the first fold, pressing fairly hard to seal.
- Continue all the way around to the other end.
What makes a calzone a calzone?
A typical calzone is made from salted bread dough, baked in an oven and is stuffed with salami, ham or vegetables, mozzarella, ricotta and Parmesan or pecorino cheese, as well as an egg.
|Simple calzone in an Italian pizzeria, cut in half|
|Type||Folded pizza, Turnover|
|Place of origin||Italy|
How do you keep calzones from getting soggy?
1) Preheat the oven to 400-degrees AND preheat the pan or pizza stone. This helps the bottom of the calzone get crisp enough and not soggy.
Is empanada dough the same as pizza dough?
Empanada dough is more tender, flaky and less chewy than a calzone dough. Calzone dough is a sturdy, bread-like dough identical to pizza dough. The most common empanada dough is made with flour, salt, egg, cold water, and butter. The dough is rolled thinly into small round circles and topped with filling.
Whats the difference between a calzone and a stromboli?
The major difference between a calzone and a stromboli is how they are folded and sealed before they are baked. Here’s the best explanation I can find, courtesy of Bon Appétit: A calzone is a taco, while a stromboli is a burrito. Calzones and tacos are folded into a half moon shape. Stromboli and burritos are rolled.
What is normally in a calzone?
Most calzones contain the same ingredients as pizza – tomato sauce, mozzarella, and ricotta. You can even order yours with the same type of toppings you would usually find on pizza – pepperoni, mushrooms, peppers, onions, etc. The calzone got its start as a baked good, but many American pizzerias offer a fried version.
Do stromboli have sauce in them?
Stromboli is an entirely different shape than a calzone—they’re more of a cylinder and contain several layers (cheese and meat, but rarely contain tomato sauce).
How do you know when a calzone is done?
Place the calzone side by side on a floured baking sheet, (use 2 if needed), pizza stone or granite slab. Cook for 10 to 15 minutes on the bottom of the preheated oven until the dough is puffed up and golden on top and the filling is hot.
How do you properly eat a calzone?
When the pizza has cooled and only a small portion of your slice is left, it is acceptable to pick it up and eat it. There is no need to fold the slice. A folded pizza is known as a calzone – and even that should be eaten with a knife and fork.
Should I vent a calzone?
Cut a few small vents into the top of the calzone. You need to let the steam from the filling escape otherwise it will explode in your oven. Bake on the lower rack where the pizza stone or inverted pan for 8-10 minutes or until the crust is golden brown.
How is calzone different from pizza?
A calzone is actually a type of pizza, but the big difference is it’s inside out! The dough is on the outside and the “toppings” are inside the calzone making it a completely different experience from eating a pizza.
Why calzones are better than pizza?
The structure of calzones allows room for more stuffings and toppings. Because the bread acts as a pocket for stuffings and toppings, you can fit so much more goodness into the dish. Unlike pizza, in which toppings are literally toppings, you can stuff all that and even more into a beautifully baked calzone.
Is there pizza sauce in a calzone?
The typical calzone is stuffed with pizza sauce and mozzarella cheese. Other ingredients usually associated with pizza toppings are used inside, and must be cooked and then added to the sauce and cheese before sealing up the dough. This allows the calzone to finish cooking so the dough will be golden brown when served.
How do I make calzones?
What to put in calzone?
How to make air fryer calzones?
How to Make and Fold a Calzone
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What Is the Difference Between a Calzone and a Stromboli?
A stromboli and a calzone are two distinct types of pizza.Please, I implore you, put your faith in me.Everyone doesn’t believe me when I tell them this (since I’m the sort of person who loves to speak about stromboli a lot).
I give them a thorough description of what a stromboli and a calzone are, among other things.Their suspicious response is ″Ok, fine,″ and then they walk away saying something along the lines of ″That man was odd, wasn’t he?″ or something like.That is not how things are going to turn out.In this lesson, I’m going to tell you what the difference is between the two types of pizza, and then you’re going to write it down in your diary to use as a mantra.Maybe you’ll even get it tattooed on your body to commemorate the occasion.Who’s to declare what’s best?
Calzones and stromboli are both variations on the pizza dish.There are several distinct varieties of a sealed, portable pizza that may be made with the same basic components.There’s pizza dough, cheese, and toppings to choose from.There’s sauce on the side every now and again.
- Let us get into it in a moment.
- Here’s how they differ from one another:
The Sealing Technique
The most significant distinction between a calzone and a stromboli is the method by which they are sealed.If you’re looking for a straightforward comparison, here it is: a calzone is comparable to a taco, and a stromboli is comparable to a burrito.Tacos and calzones are usually folded to keep them from falling apart.
Burritos and stromboli are always served in a folded up fashion.A calzone is sealed by folding it in half and crimping the edges together.Sealing a stromboli is accomplished by wrapping it up in a spiral and folding the additional dough back over the stromboli.Both are brushed with egg wash to ensure that the dough does not stick to the pan.
The Shape and Size
Because of the differences in sealing processes, calzones and stromboli start off with distinctly different forms.When forming the dough for a calzone, you should shape it into a circular.A little half-circle is formed by folding the circular in half.
Calzones are often served as a single portion.When you roll out dough to make a stromboli, you are essentially rolling out an extended rectangle.After the rectangle has been rolled, it is formed into a long, slender, cylindrical pizza cigar shape.Stromboli is intended to be served in slices to a large number of people.
Another point of distinction is where they originate. Calzones are a traditional Italian dish. Actually, legitimately, 100 percent -certified Italians are in the picture here. These pizzas, which originated in Naples as a casual manner of eating pizza while standing on the street, vary in terms of ingredients and preparation methods depending on where you are in Italy.
What’s the Difference Between an Empanada & a Calzone
While empanadas and calzones may appear to be quite similar in appearance, and while they are both really tasty, their tastes are vastly different and distinct.These two dishes are utterly distinct from one another, with completely different origins and traditional preparations that use very different components.Essentially, the origins and tastes of an empanada can be traced back to Spain and Latin America.
In contrast, a calzone is an Italian delicacy made of pizza dough and loaded with cheese and other ingredients, which results in an oven-baked folded pizza that is similar to a ravioli.I made empanadas for my girls a few months ago after they enjoyed them at a friend’s birthday celebration and they asked me to make them again.At first, I was perplexed since I assumed that empanadas were simply another term for calzones.After doing some study, I discovered that there are some significant distinctions between a calzone and an empanada that may be used to distinguish them.They differ in the following ways:
- The origin, the size, the filling, the ingredients and the texture of the dough, as well as the manner in which it is baked
The following are the distinctions between Empanadas and Calzones, as stated by the author: 1- The difference in size between an empanada and a calzone Both empanadas and calzones have a similar appearance in terms of form.Even though they are both half-moon-shaped circles, the size of a classic empanada is somewhat less than the size of an Italian calzone.2- The difference between the filling of an empanada and a calzone Empanadas are commonly filled with shredded or ground beef, chicken, or seafood these days, but they used to be vegetarian.
They can also be stuffed with chopped vegetables such as maize, carrots, or potatoes, as well as fruit and other ingredients.Calzones are customarily packed with salami, ham, or vegetables, as well as mozzarella, ricotta, and Parmesan or pecorino cheeses, and an egg is baked in the center of the pie.It’s usually served with marinara or tomato sauce on the side.3- Differences in dough ingredients and texture between an empanada and a calzone The dough for empanadas is more soft, flaky, and less chewy than the dough for calzones.Calzone dough is a dense, bread-like dough that is similar to pizza dough in texture.The most typical empanada dough is produced of flour, salt, egg, cold water, and butter, with the rest of the ingredients being optional.
The dough is flattened thinly and cut into little circular circles, which are then covered with filling and baked.These half-moon shapes are then deep-fried or baked till golden brown, depending on your choice for crispiness.Some empanadas dough, on the other hand, is created from agricultural products that are widely available in the region, as opposed to the rest.Empanadas are cooked with cornflour rather than wheat flour in some countries, such as Venezuela and Colombia.
- Yuca (cassava) or plantain (a starchy meal) found in abundance in the Caribbean are mashed to make the dough, which is also used in Venezuela and the United States.
- Calzone dough is similar to pizza dough in that it is made out of flour, sugar, water, yeast, salt, and olive oil.
- The presence of yeast makes the most significant variation in the texture of the calzone dough.
- 4- The difference between cooking empanadas and calzones Empanadas can be baked or deep fried, while Calzones are generally cooked in the oven, similar to how a pizza is prepared.
- 5- The point of origin The name empanada comes from the Spanish word ″empanar,″ which literally translates as ″to wrap.″ It was in the 1520 publication of Llibre del Coch by Robert de Nola, written in Catalan, that the first mention of empanadas packed with seafood appeared.
- The cookbook included recipes for Catalan, Italian, French and Arabian cuisine, making empanadas hundreds of years old.
- While the term ″calzone″ comes from Italy and means ″trouser legs,″ the term ″calzone″ means ″trouser legs.″ The exact origin of the calzone’s name is unknown, however it has been claimed that pant legs were used as stockings at Christmas and loaded with food as gifts, just as a calzone is packed with delectable contents throughout the holiday season.
- Calzones have been around since the 18th century, according to historical records.
- Origin of the Food Historically, empanadas are said to have originated in Galicia, Spain, whilst calzones are thought to have originated in Naples, Italy, respectively.
- Empanadas from South America, the Philippines, and Central America are now available in many countries, whereas calzones, which originated in Italy and the United States, are now popular around the world, notably in Italy and the United States.
Stromboli vs. Calzone: What’s the Difference? – My Recipes
Those two things are NOT the same.Calzones and stromboli are both popular Italian dishes in the United States, at least in terms of popularity.Despite the fact that the terms are sometimes used interchangeably, a calzone (pronounced cal-zone-eh) and a stromboli (pronounced strom-bowl-e) are two very distinct items.
Although these portable pizza versions use some of the same ingredients, their origins, sealing processes, and fillings distinguish them from one another.Never believe anyone who tells you that the two dishes are interchangeable when it comes to stromboli vs.calzone.(This is due to the fact that they are not!) As an alternative, use our guide to learn the distinctions between the two—and to make your next trip to a pizza parlor or Italian restaurant a little less stressful.
First and foremost, though, is this: If you assumed that stromboli originated in Italy, you were mistaken—it was really created right here in the United States of America.ck-Cheesy Chicken-and-Spinach Stromboli with a Creamy Tomato Sauce Ring Photographer Greg Dupree; food stylist Emily Nabors Hall; prop stylist Claire Spollen are all credited with this shoot.Photographer: Greg Dupree; food stylist: Emily Nabors Hall; prop stylist: Claire Spollen; food styling: Stromboli is said to have been invented by Italian-Americans in Philadelphia in the 1950s.Romano’s Italian Restaurant & Pizzeria, which is still in operation today, claims to have been the first establishment to adopt the name in the United States.
According to mythology, the proprietor of the eatery was having difficulty coming up with a name for his new sandwich.A client who was well-versed in the tabloids proposed the name ″stromboli,″ which was a homage to the newly released romantic film starring Ingrid Bergman and Roberto Rossellini.Those unfamiliar with 1950s Hollywood gossip may be interested to know that the film Stromboli is infamous for the off-screen love affair that exists between its two married actors.Calzones, on the other hand, are distinctly Italian in origin.Calzones, which were first made in Naples in the 18th century, soon gained popularity as a popular street dish because they are simple to consume while standing.Are you looking for calzone recipes that are simple to make?
Take a look at these: Watch this video to learn how to make Supreme Pizza Pie.
The most significant distinction between a calzone and a stromboli is the manner in which they are folded and sealed before being cooked.According to Bon Appétit, this is the best answer I’ve been able to find: A calzone is similar to a taco, while a stromboli is similar to a burrito.Calzones and tacos are folded into a half-moon shape before being baked or served.
Stromboli and burritos are made by rolling them.Isn’t it straightforward?Both begin with the same information: Pasta rolled up and topped with items such as sauce, cheese, ground beef, and veggies What really matters is what occurs after that.The image GettyImages-686770909.jpg is courtesy of Hein Van Tonder / EyeEm and Getty Images.EyeEm/Getty Images photo by Hein Van Tonder To seal a calzone, fold it in half and use a fork to press the ends together tightly.To properly seal a stromboli, you must first roll it into a spiral shape and then fold over the excess dough to preserve the contents within the stromboli.
Do you have difficulties visualizing it?Consider the following scenario: If a piece of pizza and a Little Debbie Swiss Roll had a child, the result would be a stromboli, which is a combination of the two.Are you looking for stromboli recipes that are simple to make?Take a look at these:
While stromboli and calzones might have ingredients that are fairly similar (meat, cheese, veggies), there are a few key distinctions between the two.Tomato sauce, mozzarella, and (nearly invariably) ricotta are the main ingredients of calzones, which are similar to those of pizza.Stromboli are normally made without the addition of ricotta.
A low-moisture mozzarella cheese is preferred by most chefs in order to keep moisture at bay.Also common in stromboli are cold cuts and other meats that are more commonly associated with sandwiches than with pizza, such as salami and capicola.
Where’s the Sauce?
There are a few key distinctions between stromboli and calzones, despite the fact that they may both be filled with meat, cheese, and veggies.Tomato sauce, mozzarella, and (nearly invariably) ricotta are the main components in calzones, which are similar to those in pizza.It is customary to make stromboli without the use of ricotta cheese.
To keep moisture at bay, most chefs prefer to use only low-moisture mozzarella.Stromboli may also contain meats that are more commonly associated with sandwiches than with pizza, such as salami and capicola.
What Is the Difference Between a Stromboli and a Calzone?
Today’s debate is between stromboli and calzone. It’s a contest between two of Italy’s most delicious meals. They’re relatives in the food world, yet there are some variances between them. Let’s start by taking a look at each of them.
A calzone, also known as a pizza turnover (not to be confused with the equally scrumptious panzerotti), is remarkably similar to a pizza in appearance and taste.It was in Naples, Italy, during the 18th century when calzones first appeared on the scene.Interesting fact: Calzones gained popularity as a result of their ability to be consumed while on the go (hence why the name calzone translates to pants legs).
You could be thinking to yourself, ″It’s possible to consume pizza on the go as well.″ However, this was not always the case.To consume a piece of pizza in Naples, it was customary to use a knife and fork to cut it in half.Despite the fact that many pizzerias sell calzones the size of a medium pie, they were initially designed to be sandwich-sized.It is for this reason that so many Italian street vendors specialize on calzones.Tomato sauce, mozzarella, and ricotta are the most common components in calzones, which are similar to those found in pizza.Additionally, you may order yours with the same kind of toppings that you would normally see on pizza, like pepperoni, mushrooms, peppers, onions, and so on.
Although the calzone originated as a baked product, many American pizzerias now serve a fried version of the dish.
Contrary to popular belief, Stromboli are much more closely related to sandwiches than they are to pizza.Consider the contents of any Italian-based hoagie (sub, hero) and how it is constructed.Most of the time, it’s packed with a variety of cheeses and Italian meats such as salami and capicola (maybe pepperoni).
For those who are more health-conscious, your Italian hoagie may also contain a significant amount of vegetables.The same may be said about the Stromboli, as well.You will lay down your ingredients on a piece of dough, which will then be shaped into a loaf and cooked.The sauce is one of the most significant distinctions between a calzone and a Stromboli.It is baked into the Stromboli, whereas it is provided on the side of Calzones and Stromboli to be used as dipping sauce.Another significant distinction is the location of the Stromboli’s genesis.
In contrast to the calzone, which we previously stated had its origins in Naples, the Stromboli was invented in Philadelphia, Pennsylvania.Right over the river from Tuscan Pizza, in fact, is where it all began!Maybe that’s why so many folks in our area prefer Stromboli’s over calzones a little more than they do?Interesting fact: According to legend, strombolis were named after the black and white film Stromboli, which was released in 1940.
- The film itself isn’t well-known, primarily due to the fact that it wasn’t particularly excellent, but it became well-known because to the affair that occurred between its major stars, Ingrid Bergman and Roberto Rossellini.
- Normal people, on the other hand, like to believe that the Stromboli originated in Essington, a little town located just outside of Philadelphia.
- At the time, it was a primarily Italian area – which is one of the reasons why so many people associate the Stromboli with the Italian cuisine today.
- Using cold meats and cheese, the proprietor of a small restaurant and pizzeria packed pizza dough and coiled it up into a log shape.
- He baked the foods and began selling them in large quantities.
Stromboli vs Calzone Face-off
|Origin:||Naples, Italy||Philadelphia, PA|
|Tomato Sauce:||On the side||Baked in|
|How it’s made:||Baked or fried||Baked|
Take advantage of the fact that you now understand the distinctions between a Stromboli and a calzone by trying one of each. Either way, it’s a good thing. We’re not passing judgment. – The Tuscan Pizza Team is a group of individuals who like making and serving pizza in the Tuscan style.
What’s the Difference between Calzone and Stromboli?
Calzones and stromboli are not the same thing, despite the fact that they both come under the category of portable pizzas.In their most basic form, calzones are pizzas that have been folded in half and then loaded with cheese.Calzones are a type of pizza that originated in Naples, Italy, and may be found in a variety of shapes and sizes.
Their trademark half-moon shape makes them convenient to pack for a quick lunch or snack on the go.It is common to find them packed with mozzarella, provolone, or ricotta, and variants include the inclusion of tomatoes or tomato sauce as well as other ingredients including salami, ham, minced meat, and vegetables.Calzones are often baked in the oven, although they can also be fried in a skillet (more like a dumpling or turnover).However, despite the fact that stromboli sounds equally Italian, it is commonly acknowledged that the meal originated in Philadelphia in the 1950s and was invented by Italian immigrants in the United States.Stromboli are a completely different form than calzones; they’re more of a cylinder in shape and include numerous layers of cheese (cheese and meat, but rarely contain tomato sauce).Stromboli is produced by spreading out the dough (either pizza dough or bread dough) and arranging the ingredients on a baking sheet, then rolling it all up in a manner similar to a cinnamon roll and slicing the log-shaped cylinder after it has been baked and removed from the oven.
Pinwheel patterns of meats, cheeses, and even vegetables are visible on the resultant slices of bread.Briefly put, calzones are folded pizzas, while stromboli are rolls of pizza—both of which are excellent alternatives for when you’re in a hurry and need a pizza fix.Take a look at our nine stomboli and calzone recipes and get to baking.Calzone with Smoked Salmon and Mozzarella.
- Smoked salmon is an uncommon ingredient to this delicious calzone mix, but it works well.
- Use fresh Roma tomatoes and the freshest mozzarella you can find to create a snack that is the ideal size for a lunchbox (divide the dough into four pieces).
- Get the recipe for our Smoked Salmon and Mozzarella Calzone.
- Calzone with Italian sausage A calzone with sausage and cheese is far superior to a frozen Hot Pocket.
- Ricotta, provolone, and parmesan cheeses, as well as spicy Italian sausage and pepperoncini, are used in this dish.
- Use your creativity to braid the dough to create a calzone that is as tasty as it is Instagram-worthy.
- Get the recipe for our Italian Sausage Calzone.
- Stromboli made in a snap No other stromboli recipe is as straightforward as this one.
- You may save time by using store-bought pizza dough, and you can use any deli meat you choose (though this recipe calls for sliced ham).
- Feel free to use more jalapenos if you want to give it a little more zip.
Get the recipe for our Easy Stromboli.Calzones in the shape of a crescent Crescent roll calzones are the perfect bite-sized appetizers to serve as hors d’oeuvres at a party if you’re seeking to make something a little different than the traditional calzone.Garlic powder, dried oregano, mozzarella, and parmesan cheese combine to make it difficult to consume just one of these delicious treats.Find out how to make the recipe.Mini Calzones are little calzones that are baked in a mini-oven.
- Mini calzones are Italy’s equivalent to empanadas, and they’re delicious.
- It is possible to prepare these at the last minute using prefabricated pie crusts and to fill them with any mix of meat and cheese that you like.
- Find out how to make the recipe.
- Stromboli with Chicken and Broccoli Rabe Made-from-scratch dough makes this chicken and broccoli rabe stromboli especially special; top with garlic, oregano, red pepper flakes, mozzarella, sweet cherry peppers, and provolone to make it even more memorable.
- Find out how to make the recipe.
- Stromboli from Smitten KitchenThis is an exceptionally adaptable recipe that can be made in a classic stromboli form or adapted to a babka-shaped loaf, which makes it ideal for taking to a friend’s house for a dinner party.
- If possible, use fresh herbs (such as oregano and basil).
- Find out how to make the recipe.
- Vegan Stromboli is a dish that is made with vegan ingredients.
- This vegan stromboli is the perfect main dish for a vegetarian supper since it is loaded with spinach and bell peppers, and it also features a tomato sauce prepared with plum tomatoes, herbs, garlic, and spices, which is a unique variation on the classic.
- Find out how to make the recipe.
- Stromboli with ham and Swiss cheese In essence, this stromboli is a handmade version of the popular Hot Pocket sandwich.
- It is created using prefabricated French loaf dough, ham, green onions, and bacon strips for additional taste.
- Find out how to make the recipe.
How Do Italians Eat Pizza?
We’ll just come right out and say it: you’ve been eating pizza incorrectly all along.It’s not your fault in the least.The answer is yes, there is a ″proper″ way to tuck into a Neapolitan-style pie.
But don’t be concerned: we’re convinced that with enough practice — and after following our instructions — you’ll be able to blend in at even the most authentically Italian pizzerias.1.Make a decision without hesitating.As soon as the piping-hot pizza is served to your table, get your knife and fork ready.Waiting for the pizza to cool is considered a slight to the pizzaiolo’s profession (pizza maker).2.
Become triangular in your thinking.If the pizza hasn’t already been pre-cut for you, cut a triangle piece of it to serve.We’ve even seen some die-hard Italians use ″pizza shears″ to cut their pizzas (some might call them scissors).3.
- Cut and eat your way through it.
- Transfer the slice to your mouth by cutting off the pointy end of it with a sharp knife.
- As you continue to work your way up toward the crust, cut bite-size pieces of the dough.
- Go ahead and pick it up.
- Picking up and eating a slice of pizza after it has cooled and just a little bit of your slice remains is permitted when the pizza has cooled.
- There is no need to fold the slice in half as it is.
- A calzone is a folded pizza that should be eaten with a knife and fork, just like any other pizza.
- Repeat the process.
Pick up the next slice of pizza and repeat the process with the remaining slices of pizza.Keep in mind that real Italians consume the entire pizza napoletana.You’re now ready to tuck into a slice of pizza!Check out our full guide (which includes dough recipes, tossing techniques, and more) and then come see us at Rossopomodoro in NYC Flatiron, NYC Downtown, or Chicago to sample our award-winning pizza.Interested in learning more about pizza?
- Keep in mind that practice makes perfect!
- Thank you for your time and consideration.
Ultimate Pizza Calzone
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- Have you ever had a job that was a total fun, despite the fact that it was challenging during the time you did it?
- My brother opened a pizza store in our neighborhood shortly after I graduated from high school, and it operated for around 17 years.
Considering that it was only one location, it was quite successful and had a lot of traffic.The pizza, as well as the countless other foods we sold, were excellent.We had our specialty products that we were well-known for, and we were the pizza business that catered all of the pizza for the many games, organizations, and parties that took place throughout the year.It was during my time off from school, either at break or during the summer, that I was employed there.
One of the things I despised about that work was how hot it was.No, you don’t understand what I’m talking about when I say it was hot.We’re talking about the dog days of summer, when it’s 90 degrees outdoors and you’re standing next to a deck or conveyor pizza oven, as well as a grill and fryer, for example.You’re easily at 115 degrees Fahrenheit.
Oh, and did I mention that it was 472 percent humid since it was Pittsburgh this time?No?Oh, sure, that was really amazing…
NOT!We’d all argue over who would get to go to the walk-in cooler first and retrieve ″something″…anything…out of there in order to get a fast 10 second blast of cold air from there.In fact, getting out of that cooler made it seem much hotter and stickier, which further added to the discomfort.
- Working with family members has become difficult.
- I mean ROUGH with a capital ″Dear GOD!″ when I say this.
- It doesn’t matter how polite and professional you try to be; the fact that you’re siblings never fades from your minds, which means that you fight like cats and dogs at times.
- The number of times we’ve all decided to leave that spot (for an hour) only to jump right back in when we’ve been inundated is beyond counting.
- Even in the blazing heat, it was enjoyable despite the difficulties.
We gathered around the fire pit with our cuss buckets, mixed up our own concoctions, made fun of one other, fought, laughed till we cried, and just enjoyed ourselves.The greatest was on a Saturday night in August, on this particular occasion.It was quite hot.Not just any hot, I’m talking about STICKY butt-nasty hot.
We were terrible since there seemed to be no air movement at all, and we were all itching to get out of there.So, with the assistance of my sister-in-law, we planned a strategy.Because my brother always seems to be able to sneak out of the house around cleaning time and take an empty milk bottle to the backyard to ″do PR.″ Waffle Butt Time was so named because when you sat on the milk crate and stood up, you got waffle butt on your chin and chest.That’s correct, you understand exactly what I’m talking about.
Anyway, we came to the conclusion that we would close early, but we realized the only way to do this was to deceive my brother.Working as a group, we set all of the clocks, watches, and other devices a few hours ahead of schedule.As a result, even though it was just 10 p.m., the clocks read midnight, indicating that ″We’re closed!″ Time to get everything cleaned up!″ Cindy called for Dave (my brother) to come in and take care of the registers while we finished up cleaning.He had come in a little bewildered since he believed he hadn’t been outdoors for that long, but we were able to persuade him that he had been out there for hours (yeah I know, wicked!) But, dang it, it was scorching!).We were out of there in 30 minutes and on our way to our typical post-work Saturday night dining spot in the neighborhood.No one cracked a grin or cracked a joke until we arrived at our destination and our waitress exclaimed, ″Wow, you guys are here early, slow night?″ Yeah.
- She managed to blow our secret.
- The look on his face as he realized what had happened was PRICELESS.
- All we could do was laugh, and I was the only one who could do so.
- The more enraged he became, the louder we laughed, to the point that several of us snorted with delight.
- Ahhh, those were the days…
- So, as I indicated earlier, we created a plethora of mixtures as well as some of our distinctive goods.
- Calzones were one of the products on our menu.
- Those calzones were my absolute favorite thing to eat at JC Special Hoagies, second only to the JC Special Hoagie.
- If you’ve never eaten a calzone before, the simplest way to describe it is to imagine making a pizza but just putting the toppings on half of it, folding it over like a half-moon, then baking it.
- You may construct them as little as hand-sized (referred to as Panzarottis by some) or as large as 20 inches in length.
- Those were the giant sized ones that were meant to be shared among a group of people, however I know a couple guys who devoured a whole one by themselves.
This recipe makes two 12-inch calzones, but you can easily double it to make one larger calzone.Alternatively, you may create both and then freeze the second one once it has cooled so that you can enjoy it later.calzones are fantastic because, like pizza, they can be stuffed with virtually anything you can imagine.
- The traditional pizza toppings have been used, and I’ve also developed chicken Parmesan variations of them.
- What else is there?
- Every type of veggie, seafood with alfredo sauce, cheeseburger packed, carnitas, macaroni ‘n cheese (yes, macaroni ‘n cheese), and even a dessert filled one – I’ll have to share my strawberry cheesecake filled one with you one of these days.
- The most contentious issue with these calzones is whether or not to include ricotta cheese in them.
- The majority of restaurants and pizza shops that serve them divide the profits 50/50.
- It doesn’t matter to me whether it has it or not, but I am quite particular about the other toppings that I include with it.
- Furthermore, and maybe most crucially, the ricotta MUST BE DRAINED FIRST, else it will get mushy on the interior.
- If you have leftovers, they will be soggy the next day, even if you eat them immediately after they are delivered to your door.
- That irritates me!
- What a complete waste of delicious food!
- Well, the other day I was having a nostalgic flashback to my old pizza shop days, and as I had just finished making my weekly batch of pizza dough, I decided to keep some aside and make myself a calzone out of the leftover dough.
- These are simple to prepare if you know how to stretch or roll out pizza dough.
- My best piece of advise is that as you stretch or roll out the dough, make sure that the thickness is consistent throughout.
- To make it even better, make it slightly thicker on the bottom (where you will place your toppings) than on the top (where you will serve it).
- Because of the toppings, all of the weight will be concentrated towards the bottom.
- Nothing is more frustrating than spending hours baking a beautiful calzone only to have it stick to the screen of your oven when you try to remove it from the oven.
You lose half of your toppings, and a small part of your heart dies as a result of this.Okay, so maybe this is something that only occurs to me and my heart.Consider the photographs of that magnificent crispy airy dough packed with all of the ooey goey cheese, bacon, sausage, and the rest of the bliss that was baked within.What’s hilarious is that I don’t recall ever making one of these for Mr.Fantabulous, so when he saw it, he exclaimed, ″OHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH Yup, I had just enough for a tiny piece of pie, and I somehow ″lost″ the rest of it in his stomach.
If I make another one of these, and there will be another one, I’m thinking I’ll top it with shaved seared ribeye steak and caramelized onions, as well as crispy bacon and cheddar, provolone, and american cheeses.What are your thoughts?What would you use to stuff these babies?Print
- 1 – 16 ounce Best Pizza Dough, divided in half
- 1 – 16 ounce Best Pizza Dough, divided in half
- 3 1/2 cups shredded provolone/mozzarella cheese, divided
- 8 ounces sliced pepperoni
- 10 slices crispy bacon, coarsely chopped
- 2 cups cooked Italian sausage, coarsely chopped
- 2 cups pizza sauce
- Make the Best Pizza Dough by following the directions on the package. Placing a Pizza Stone on the lowest third rack of the oven (or inverting a metal pan and placing it on the rack) thirty minutes before baking (and once the dough is done) is recommended.
- Preheat the oven to 500 degrees Fahrenheit for 30 minutes. A rack should be placed in the centre of the oven as well, for added convenience.
- If you’re using a pizza stone or an inverted pan, spread out the dough and set it on a paddle sprinkled with flour and semolina. If you don’t have a paddle, you may use parchment paper that has been sprinkled with flour and semolina.
- One of the dough balls should be stretched into a 12″ round circle with a uniform thickness. Place the dough on a pizza screen or a pizza paddle and press down.
- Lay down half a cup of shredded cheese on half of the pizza, spreading it out to within 1/2″ of its edge. (Because you’ll be folding the dough in half, just lay the cheese on the side below where you’ll be folding it – imagine crescent moon shape)
- 4 ounces pepperoni and half of the bacon, 1 cup sausage, and 1 cup mushrooms are placed on top of the dough and distributed equally to within 1/2″ of the border of the dough
- ladle 1/2 cup sauce over the top, being careful not to go over the edge. To properly seal the margins, they must be maintained clean. Using your hands, fold, pull, and gently stretch the dough on top of the ingredients to cover them
- repeat with the other ingredients.
- Lightly press the edges together and crimp the edges together to seal the package shut for protection. To crimp something is to fold the edges of it in a beautiful manner, gently overlapping the folds to produce a rounded border
- Make a few tiny vents on the top of the calzone using a knife. Otherwise, the filling would burst in your oven because of the pressure created by the steam
- Bake for 8-10 minutes on the lowest rack, on top of the pizza stone or inverted pan, or until the crust is golden brown.
- To make the top of the calzone a little browner/crispier, place it on the center rack of the oven just before it is finished cooking
- Remove from the oven and set aside for 5 minutes before cutting, otherwise you risk having all of your contents leaking out.
- While the first calzone is cooling, prepare the second calzone using the remainder of the ingredients.
- Calzone with Roasted Veggies 1/2 cup Best Pizza Dough (about 16 ounces), split in half split into four cups of shredded provolone/mozzarella cheese 2 cups ricotta cheese 2 quarts of pizza sauce 2 cups finely sliced portobello mushrooms 1 big bell pepper, seeded and chopped into bits (about 1 pound) 1 red onion, peeled and cut into bits 1 asparagus stalk (cut into 1 inch sections) 8-10 asparagus stalks 2 cups broccoli florets (cut in half) 1 cup cherry tomatoes (optional) 1 1/2 teaspoon kosher salt is a serving size.
- 1 teaspoon freshly ground black pepper 1 teaspoon garlic powder (optional) a quarter teaspoon of onion powder 1 teaspoon oregano (optional) 2 to 3 tablespoons extra-virgin olive oil 1.
- Preheat the oven to 400 degrees Fahrenheit.
- Put the veggies on a big, rimmed baking sheet and sprinkle with oil to coat them completely.
- In a large mixing bowl, combine all of the spices; then sprinkle over the veggies.
4.Gently mix/toss the veggies to coat them with the dressing using your hands.5.Bake for 20 minutes in a single layer at 350°F.
6.6.Remove from the oven, give it a quick toss, and check to see whether it is cooked through.You want the veggies to be somewhat soft but not mushy after you’re done cooking them.
They should still have a slight stiffness to them, though.If they are still too firm after 5 minutes, continue to roast for another 5 minutes.7.
Remove the veggies from the oven and lay them on a tray lined with a paper towel.8.Make the Best Pizza Dough according to the directions on the package.Set a Pizza Stone on the lowest third rack of the oven thirty minutes before baking (and after the dough is ready).Alternatively, invert a metal pan and place it on the rack.
- Preheat the oven to 500 degrees Fahrenheit for 30 minutes.
- In the event that you are using a Pizza Screen, do not preheat the screen; instead, position the oven rack on the lowest third rung.
- In addition, place a rack in the center of the oven to catch any drips.
If you’re using a pizza stone or an inverted pan, spread out the dough and set it on a paddle that has been sprinkled with flour.If you don’t have a paddle, spread out on a piece of parchment paper that has been sprinkled with flour or corn meal.12.Roll one of the dough balls into a 12″ round circle with a uniform thickness, using your hands.
13.Roll out the dough on a pizza screen or with a pizza paddle.1 cup of cheese on half of the pizza, spreading it out to within 1/2″ of the edge (optional).In order to make a crescent moon out of the dough when you fold it in half, just place the cheese on the half underneath where you would fold it.
15.Place half of the roasted veggies on top of the dough, spreading them out evenly to within 1/2″ of the dough’s border.16.Spoon 1/2 cup of sauce over the top, making sure not to go over the edge of the plate.To properly seal the margins, they must be maintained clean.17.
- Add 1 cup of cheese and ricotta on top and serve.
- Gently fold, pull, and stretch the top of the dough to completely cover the contents in the bowl.
- Lightly press the corners together and crimp the edges together to seal the package shut (optional).
- To crimp anything is to fold the edges of it in a beautiful manner, slightly overlapping the folds to produce a rounded border.
- Make a few tiny vents in the top of the calzone using a sharp knife.
- In order for your filling not to burst in the oven, you must allow it to release some of the steam that has built up.
- Using the lower rack, bake the crust for 8-10 minutes, or until it has a golden brown color.
Remove from the oven and set aside for 5 minutes before cutting, otherwise you run the danger of all of your filling spilling out of the pie.Meanwhile, assemble the second calzone by mixing the ingredients together in another bowl until well combined.Recipe Card made possible by
Pizza vs Calzone – The Ultimate Italian Food Battle
Which is superior, pizza or calzone? This is one of the most important unresolved issues in the history of eating. So, I’m going to compare and contrast the advantages of both options in order to determine which is the greater option.
- Loved by people all throughout the world Pizza is well-known around the world, and if you don’t care for the flavor of pizza, you should consult your physician…!
- A pizza is made out of a dough foundation, which may be thick or thin, that is covered in tomato sauce and then topped with a variety of ingredients such as pepperoni, cheese, anchovies, peppers, and anything else you can think of.
- One of our pizzas even has haggis as a topping!
- Your Flexible Friend Pizza is quite adaptable, since it may be served in a variety of ways to suit your tastes.
- Whether on the go, by the slice, fresh from the box after a night out on the town, or by the whole family gathered around the table for Pizza Night, pizza is everywhere!
- One of the nicest things about pizza is that it is one of the few foods that can be eaten entirely with your hands!
- From the Inside Out A calzone is basically a form of pizza, with the major distinction being that it is baked from the inside out!
- When you eat a calzone, the dough is on the outside and the ″toppings″ are on the inside, which makes it a very different experience from eating a pizza.
- In light of the fact that they are inside, perhaps they should be referred to as ″inside-ings″ rather than ″toppings″ instead.
- The Challenge of the Calzone While the calzone is every bit as delicious as a traditional pizza, there is one aspect of the calzone that some people may find troubling…
- In contrast to pizza, which is customarily eaten with your hands, some calzones are so large that you must need silverware to consume them.
- I realize it’s shocking, but it’s not always an insurmountable obstacle (it just means you need a knife and fork at hand).
The Final Result My research has led me to the conclusion that if you are a genuine pizza enthusiast, you will find it difficult to pick between normal pizza and a calzone!I hope this information is useful to you.It’s simply a matter of selecting the most appropriate pizza for the given situation…You can find our Cosmo’s pizzas at your local Tesco, Sainsbury’s, and Morrisons stores, and they’re perfect for any occasion.
Cheers to a good meal!
5 reasons why calzones are better than pizza
- National Calzone Day is celebrated on November 1st, and it is a day dedicated to giving calzones all of the attention and glory that they deserve.
- Calzones may be less marketed than pizza, but they are unquestionably superior in almost every aspect imaginable.
- Listed below are some of the reasons why calzones are preferable over pizzas.
- They’re less cluttered.
- When it comes to eating pizza, it may be quite a mess, especially if there are several toppings.
- When you take that first mouthful, all of the toppings seem to fall away.
Following the completion of your pizza, you’ll have grease and marinara sauce smeared over your fingers and around the corners of your lips.Calzones, on the other hand, are a more sophisticated meal.Each mouthful is a perfect blend of bread, sauce, cheese, and other toppings, all baked together in one place.Particularly if you’re eating in public, you don’t want to have the embarrassing experience of eating sloppily and dumping all of your food on the floor.
With a variety of dipping sauces, you have greater creative freedom.It’s normal to become tired of the same old pizza sauce after a while.As a result, calzones provide the opportunity to dip your cheese mouthful into whichever sauce you like, as they’re typically served with a variety of incredibly unique dipping sauces.Not only do you have a greater variety of dipping sauce options, but the procedure of dipping the meal into the sauce is also more straightforward now.
When it comes to pizza, you have to be careful that your toppings don’t slip off when you’re dipping, but with calzones, you don’t have to worry about that.Calzones have a more open construction, which allows for more fillings and toppings.Because the bread works as a pocket for the stuffings and toppings, you can pack in a lot more flavor and nutrition into your meal.
You can put all of that and then more into a beautifully cooked calzone, as opposed to pizza, where the toppings are essentially just that: toppings.Calzones taste even better when they are stuffed with extra delectable goodies.Calzones are a type of pizza that holds its toppings and keeps them warm for a longer period of time.As previously said, calzones are constructed in such a way that the toppings and stuffings are completely surrounded by the dough.This causes the stuffing to remain warm for a longer period of time, making it far more delectable.
- Pizzas become chilly after 15 minutes, and the cheese begins to solidify.
- If you order takeaway, unlike pizza, your calzones will still be warm and tasty when you arrive at your destination.
- Pizzas are the most basic of foods.
- There are hundreds of pizza jokes and memes to choose from, but have you ever heard of a calzone joke before?
If you want to keep things simple, go ahead and get pizza instead of calzones.Just keep in mind that if you choose to do so, you will be losing out on the deliciousness that is calzones.These are just a few of the reasons why calzones are preferable than pizzas in terms of taste.We should all observe National Calzone Day by abstaining eating pizza for one day and merely savoring calzones as a substitute.
And who knows?You could find yourself falling in love with calzones!Christina Kim may be reached at.
The Stromboli vs. the Calzone
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- This post was written by a member of the community and has been shared with you.
- The author’s points of view are presented in this article.
- In order to answer the first question, we must first define what a calzone and what in the world is a stromboli.
- In certain cases, even the pronunciation is a source of contention: is it ″cal-zone″ or ″cal-zon-ie?″ What distinguishes a calzone from a stromboli is its shape.
- And what is it about them that makes them so similar that it can be difficult to tell them apart at times?
- Some people believe that it is all about the tomato sauce.
Which sauce is on the inside, which is on the exterior, and which is on the side.Others argue that the distinction is all in what is contained within.According to some experts, strombolis are filled with Italian meats and mustard on the inside, with sauce on the side, and calzones are filled with cheese, meats, and/or veggies on the inside, with sauce on the outside.Many chefs will tell you their preferred method, but there does not appear to be a universally accepted norm.
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- One way of looking at it is that calzones are packed, but a stromboli is rolled and may have whatever you want within, with the sauce placed anywhere you like..
- A calzone is frequently referred to as an inside-out pizza, and a stromboli is often referred to as an inside-out sandwich, both of which are correct.
- Allow me to provide some clarification on the calzone versus stromboli dispute, which may go on for hours.
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- Calzones and strombolis are similar in appearance, however they are two very distinct foods.
- The chef has complete control over the items he chooses to use.
- Stromboli are a type of pizza crust that has the contents baked inside of it.
- A common source of misunderstanding is the manner strombolis are occasionally produced, which can be similar to that of a calzone, with the main difference being that a calzone has sauce on the side, but strombolis have sauce baked into the dough itself.
- While strombolis can be served with sauce on the inside, they can also be served with the sauce on the side, which further adds to the confusion.
- To clear up any confusion, a calzone is a sort of turnover filled with various cheeses, often mozzarella, as well as vegetables or Italian meats, such as salami, capicola, and bresaola (which is a type of ham).
A Stromboli is a type of pizza that is constructed using square-shaped pizza dough that may be topped with any pizza toppings and then wrapped into a log form and baked.Calzones are a type of pizza that is served in many American pizza restaurants.Calzones are made with circular pizza dough that is folded in half with fillings.When ordering a calzone, you can choose to have it either stuffed or topped with sauce; however, you should never order one without it.
Essington, Tinicum Township, just outside of Philadelphia, is home to Romano’s Italian Restaurant & Pizzeria, which claims to be the birthplace of the stromboli in 1950.However, according to other sources, the Stromboli was conceived by Mike Aquino Sr., of Spokane in Washington, and was named after the 1954 film Stromboli, which starred Ingrid Bergman.The calzone, which originates in Italy, is a type of turnover.Before baking, the pizza dough is rolled thin, filled, and then folded in half like a semicircle to form a semicircle shape.
In a traditional calzone, pizza sauce and mozzarella cheese are filled into the pastry shell.Other components that are often associated with pizza toppings are utilized within the dough, and they must be cooked before being combined with the sauce and cheese before the dough is sealed.This permits the calzone to finish cooking, resulting in a beautiful brown crust when it is ready to be served.
The majority of people believe that calzones are already prepared and only require cooking.Smaller versions of a calzone have been known to be deep fried and served with a considerable quantity of sauce on top, as well as on the bottom.Assuming that your calzone vs.stromboli questions have been answered, you might want to sample one of these Italian delicacies, which can be found all over the place.Try Pinocchio’s1 in North Gilroy, Pinocchio’s2 in South Gilroy, and Dutchman’s Pizza & Pasta in Gilroy and Morgan Hill, for starters.If you want to prove to yourself that you are one of those top calzone aficionados, take part in the Dutchman’s King Calzone Challenge.
- To complete the challenge, you’ll have to consume a whole 6-pound calzone monster on your own in less than 45 minutes.
- If you manage to defeat the calzone monter, your image will be shown on Dutchman’s ″Wall Of Fame,″ the lunch will be provided at no charge, and you will receive a T-shirt from Dutchman’s King Calzone declaring that you successfully completed the challenge.
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Easy Calzone Recipe
- Calzones are a quick and easy lunch or dinner option.
- A calzone is similar to a stuffed pizza pocket; it is packed with all of the typical pizza ingredients – meat, cheese, and your choice of sauce – and is wrapped in a thin layer of Pizza Dough.
- Prepare a few of them ahead of time to have on hand during the week.
- They reheat exceptionally nicely and are ideal for packing lunches for work or school.
- It is possible that this content contains affiliate links.
- Please review my disclosure policy.
Hello, there!My name is Natalya, and I am the owner and operator of the blog Momsdish.If you’ve been following me for a while, you’re probably aware that I can’t get enough of simple dishes that call for basic ingredients.This particular dish is no exception.
Believe me when I say that you will like this homemade calzone recipe.
What is a Calzone?
- Californiano pizzas are filled turnovers that are served in a diversity of flavors throughout Italy.
- Almost everything that can be put on a pizza may also be put into a calzone.
- The fillings are put on one half of the circular-shaped pizza dough, with the other half remaining unfilled.
- The dough is then rolled over, squeezed, and sealed, before being covered with an egg wash or olive oil and baked until golden brown.
What is the Difference Between Calzones and Stromboli?
If you love calzones, you have probably tried its close cousin, stromboli. Stromboli vs Calzone – what sets them apart? Although both have similar ingredients, the way they are sealed is different. Calzones are pinched and sealed like empanadas and are handheld, while a stromboli is rolled up and sliced.
- Alternatively, you may use any store-bought pizza dough to make your calzone if you’re in a hurry.
- Make your own pizza dough if you want to up the ante on your home cooking abilities.
- When you’re rolling out the dough, pay close attention to the thickness of the dough.
- You want to make sure that the dough is thick enough to retain all of the toppings while still being able to be folded without breaking.
- The ideal thickness is 14 inches in thickness.
- Here are a few alternative versions for your consideration. Create the ideal calzone for your taste buds by mixing and matching the following ingredients: Cheeses such as mozzarella, parmesan, sharp cheddar, feta, and goat cheese are available.
- Meats – salami, pepperoni, Canadian bacon, ham, bacon, chicken, Italian sausage, steak strips, or meatballs
- cheese – provolone, parmesan, parmesan cheese, parmesan cheese, parmesan ch