Lately, I’ve been indulging the more intense side of my foodie psyche… the “let’s make homemade cheese” and spontaneous lavish dinner parties side vs. the down and dirty average homecooking one. And knowing not everyone gets as titillated at the prospect of making bagels from scratch or curing your own bacon, I decided today to take a step back and post two simple recipes, that happen to use the same ingredients… but in different ways. It’s a perfect weeknight meal — easy to make with a variety of options…. Calzones and Stromboli!
And while of course, Calzones and Stromboli can include the same ingredients (as you’ll see below), they differ in terms of their shapes. Calzones are shaped like half moons whereas Stromboli is more of a rectangle, with the fillings rolled like a jelly roll over one another.
Pop culture / food intersection of the day: For any Parks and Recreation fans (if you’re not watching it, shame on you!), there’s a running joke about Ben’s undying love for Calzones… Low cal Calzone Zone…
For both, you’ll need pre-made pizza dough (store bought is fine) and a myriad of meats and veggies. I chose to go with sliced ham and pepperoni as well as sliced red peppers, mushrooms and onion. And of course, any pizza-esque dish isn’t complete without cheese — mozzarella, provolone and parmesan go well together.
Stromboli [strahm-BOH-lee] : A speciality of Philadelphia, a stromboli is a calzone-like enclosed sandwich of cheese and pepperoni wrapped in pizza dough.
Layer your toppings onto the pizza dough and gently roll up, sealing the edges. Bake at 450 degrees for 30-35 minutes or until golden brown. Slice and serve!
Calzone [kahl-TSOH-nay; kahl-TSOH-neh] Originating in Naples, calzone is a half-moon shaped stuffed pizza. It is usually made as an individual serving.
Cut pizza dough into small discs and top with toppings. Fold over and seal the edges, pinching into a halfmoon. Bake at 375 degrees for 30 minutes or until golden brown. Serve with marinara sauce.