Stromboli vs. Calzone: What’s the Difference?
If you’ve ever wondered about the difference between a stromboli and a calzone, you’re not alone. Both dishes involve a delicious filling of cheese, sauce, and toppings encased in dough, and both are typically baked to golden, gooey perfection.
However, these Italian-inspired classics have a few key distinctions that set them apart, from their shapes and cooking methods to the regions they originated from and even the flavors they offer.
When you’re deciding what to order on a menu or looking to make one of these cheesy delights at home, here’s everything you need to know about stromboli vs. calzone.
Origins: Italy vs. Italian-American
Shape and Construction: Folded vs. Rolled
Filling and Toppings: Sauce Inside or on the Side?
Dough and Texture: Pizza Dough vs. Bread Dough
Size and Serving Style: Individual vs. Sliced
Stromboli and calzones differ in how they’re usually served, with size and portioning also varying.
Calzone: A calzone is often a single-serving dish, making it the perfect choice if you want a personal meal. Its smaller size means you can eat it by hand, and it’s designed to be portable and easy to handle.
Stromboli: Due to its larger, rolled shape, stromboli is usually baked as a long roll and then sliced into pieces. This makes it ideal for serving as a shared appetizer, party food, or a main dish that can be sliced and shared among several people.
Takeaway: If you’re hosting a party or serving a crowd, stromboli is perfect for slicing and sharing. For individual meals, calzones offer a personal pizza-like experience.
Cooking Techniques: Oven-Baked Classics With Different Sealing
While both strombolis and calzones are baked in an oven, they have slight differences in their sealing techniques.
Calzone: The edges of a calzone are crimped or pressed together, creating a solid seal that keeps the filling contained during baking. This technique also allows the dough to rise slightly, giving the calzone a soft interior with a golden, crispy exterior.
Stromboli: Strombolis are typically rolled up and sealed along the edges, often with a few small slits cut into the top of the dough. These slits release steam as the stromboli bakes, which helps maintain a crisp crust and prevents the filling from becoming soggy. Some recipes even brush the exterior with egg wash or butter for an extra golden finish.
Takeaway: Cutting small slits in the dough of a stromboli can enhance its texture and help you achieve that perfect golden-brown color.
Popular Variations and Toppings
