It is always interesting when you have long conversations with people about what the differences are between similar things. The first blog entry I did on this topic covered sausage, bratwurst, and kielbasa. This entry is about the differences between a calzone and a stromboli.
Traditionally, a calzone is made using bread dough that is covered with the ingredients, folded over, edges sealed, and cooked. It is made in a single serving size (easier to walk and eat) in a half-moon shape. A stromboli is made by cutting bread dough as a square, covering it with the ingredients, it is rolled up and cooked. Typically made in a multiple serving size (so you can share it).
Now this is where you say "BUT THAT'S NOT HOW THEY DO IT NOW!" Exactly. Time changes a lot of things. In the U.S., both are typically made from pizza dough instead of bread dough, and are about the same serving size. The calzone is still folded over, but the stromboli isn't rolled. The ingredients are put down the middle and the 2 sides are folded up so the seam is down the top middle or they are folded in half like the calzone.
This is where I also step in to say that this isn't necessarily true of how the are made EVERYWHERE. Different regions of the U.S. and even all over the world may vary. Above is just what the majority of the people agreed on and what I found in the research that is similar. Below is where it got a lot greyer about the differences.
So what does it all come down to as the differences? Just like the sausage, bratwurst, and kielbasa entry, whatever you want to call it and how you want it made, is a personal choice. They thing to keep in mind today is when you are reading a menu, read what ingredients are used. Other than that, just get eating and enjoy...
Traditionally, a calzone is made using bread dough that is covered with the ingredients, folded over, edges sealed, and cooked. It is made in a single serving size (easier to walk and eat) in a half-moon shape. A stromboli is made by cutting bread dough as a square, covering it with the ingredients, it is rolled up and cooked. Typically made in a multiple serving size (so you can share it).
Now this is where you say "BUT THAT'S NOT HOW THEY DO IT NOW!" Exactly. Time changes a lot of things. In the U.S., both are typically made from pizza dough instead of bread dough, and are about the same serving size. The calzone is still folded over, but the stromboli isn't rolled. The ingredients are put down the middle and the 2 sides are folded up so the seam is down the top middle or they are folded in half like the calzone.
This is where I also step in to say that this isn't necessarily true of how the are made EVERYWHERE. Different regions of the U.S. and even all over the world may vary. Above is just what the majority of the people agreed on and what I found in the research that is similar. Below is where it got a lot greyer about the differences.
| Calzone | Stromboli | |
| Origins | Italy | U.S |
| Cheeses | Mozzarella, Ricotta, Parmesan, Provolone | Mozzarella |
| Tomatoes | Yes | No |
| Sauces | On top or on the side for dipping | Rolled Inside |
| Meats | Yes | Yes |
| Veggies | Yes | Yes |
| Cooking | Baked or Fried | Baked |
| Shape | Half Moon | Half Moon or Squared |
So what does it all come down to as the differences? Just like the sausage, bratwurst, and kielbasa entry, whatever you want to call it and how you want it made, is a personal choice. They thing to keep in mind today is when you are reading a menu, read what ingredients are used. Other than that, just get eating and enjoy...
