Quick and Easy Stromboli Recipe - The Recipe Critic (2024)

FAQs

Does a stromboli have sauce in it? ›

You'll sometimes find a little sauce in a stromboli, but it's often left out or served on the size for dipping like a calzone.

Calzones use ricotta cheese, and stromboli does not. Stromboli is made with mozzarella cheese (preferably low-moisture) to keep moisture at a minimum. This helps the interior dough cook fully. Calzones usually use a blend of cheese that almost always incorporates ricotta.

Calzones and stromboli share several the same fillings, including cured meats and veggies. And while both have Italian cheese, calzones are made with ricotta (often alongside mozzarella and/or Parmesan) while stromboli are typically only made with mozzarella.

Stromboli is a type of baked turnover filled with various Italian cheeses (typically mozzarella) and usually Italian cold cuts (typically meats such as salami, capocollo and bresaola) or vegetables, served hot. The dough used is either Italian bread dough or pizza dough.

A calzone is healthier because it has less cheese. While a stromboli contains cheese and pepperoni, a calzone has leaner meat and whole-wheat dough. The whole-wheat dough is lower in calories and contains more fiber. You should also avoid processed meats.

A panzerotto (Italian: [pantseˈrɔtto]; pl. : panzerotti, Italian: [pantseˈrɔtti]), also known as panzarotto ( Italian: [pantsaˈrɔtto]), is a savory turnover, that originated in central and southern Italian cuisine, which resembles a small calzone, both in shape and dough used for its preparation.

In Sicily there is an island called Stromboli which has one of the three active volcanoes in Italy, called Mt. Stromboli! Some say that Nazzareno Romano took the name for his delicious rolled pizza creation from this, after how the ingredients look like they are about to explode from a volcano.

You will end up with a large stromboli that measures about 12 inches in length and about 4 inches across. After baking, let the stromboli cool down for several minutes. Slice on the bias and it is ready to serve.

Cottage cheese: As far as ricotta substitutes go, light and mild cottage cheese is your best bet. In fact, some people prefer to use cottage cheese because it has a similar flavor and fewer calories.

Cottage cheese and ricotta are both fresh, relatively mild cheeses — and both delicious in their own right — but they're not the same thing. “Although both are unripened (read: fresh) cheeses, there are technical differences,” says Kathleen Serino, a national training and curriculum manager at Murray's Cheese.

What is another name for stromboli? ›

Although the words are often used interchangeably, a calzone (cal-zone-eh) and a stromboli (strom-bowl-e) are two very, very different things. These portable pizza variants may share certain ingredients, but their origins, sealing techniques, and fillings set them apart from each other.

Stromboli (/ˈstrɒmbəli/ STROM-bə-lee, Italian: [ˈstromboli]; Sicilian: Struògnuli [ˈʂː(ɽ)wɔɲɲʊlɪ]) is an island in the Tyrrhenian Sea, off the north coast of Sicily, containing Mount Stromboli, one of the four active volcanoes in Italy.

Scaccia comes from the word Focaccia and it is a very thin dough rolled and layered with fillings. Apart from that dough, it is all about the gooey filling, often seen spilling out of the bread. A stromboli is a cousin of this. Stromboli is about perfect layers while Scaccia Ragusana is beautiful in its imperfections.

Sauce is usually baked into stromboli, while it is served alongside calzones.

Sauce: Usually pizza sauce is used either as a dip or even inside the filling in Calzone. There is a scare of the calzone becoming soggy if you add more sauce to the filling. So our recommendation would be to serve it with hot pizza sauce on the side.

Calzone Fillings

Sauce – I like red sauce. You won't need much for the inside of each calzone—just a couple spoonfuls at the most. But you will want some on the side for dipping. You can make calzone with other sauces like Alfredo or other pasta sauces or BBQ sauce.

To the best of my knowledge, Stromboli is rolled up to create layers on the interior in an almost spiraled fashion, whereas Calzones are large pockets, much like an empanada, without layering on the inside.