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

FAQs

Do stromboli have sauce inside? ›

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.

The dough needs to be thick enough to support the weight of the toppings. Otherwise, your homemade stromboli will break apart when you try to seal it. Got ooze? Some toppings or oils from the meats may seep up and out of the slits in the dough, but don't panic!

A calzone features a circle of dough that's folded in half over the filling and sealed by crimping, like a pasty or empanada. A stromboli starts with a rectangular piece of dough that's then topped with add-ins and cheese, rolled up lengthwise and sealed by folding and pressing the extra dough over the edges.

What to Serve with Stromboli. Stromboli is a bit heavy with all that meat and cheese, so make sure to lighten up your plate with a simple side salad, or if you're feeling ambitious, go all out with an Antipasto Salad. You can even use some of the ingredients in the Antipasto inside of your stromboli!

Calzones use ricotta cheese, and stromboli does not. Stromboli is made with mozzarella cheese (preferably low-moisture) to keep moisture at a minimum.

Stromboli is a pizzeria menu staple where I grew up in Philly and I usually make it with Genoa salami, deli pepperoni, provolone, and mozzarella cheese. I love brushing the dough with melted butter, garlic, and fresh parsley for added flavor.

Place on a parchment paper-lined tray, seam-side down and pinch the open ends closed. This next step is optional, but I have found it helps to keep all the ingredients from exploding out onto the pan.

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 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.

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.

Who invented stromboli? ›

The original stromboli sandwich was invented in 1950 by “Grandpop” Nazzereno Romano and has been featured on The Today Show, The Travel Channel and ABC's Action News.

Another option is to wrap it in plastic wrap and foil and freeze it. You will want to let it mostly thaw in the refrigerator before baking, or you can try par-baking (partially cooking) the stromboli covered before freezing.

Serve warm or at room temperature, with marinara sauce on the side (if using). Note: If you're using the homemade pizza dough, you'll only need 1 lb. of it for the stromboli. You can either cut the recipe in half or make the whole recipe and refrigerate or freeze the other dough ball.

The best way to reheat leftover stromboli for an easy lunch is in the air fryer. Using the air fryer is beneficial because it's quick, does not use a lot of energy like a conventional oven, cleans up easily and the best part is that the stromboli keeps its crispy crust and is as delicious as the day you made it.

stromboli distinction is in how the sauce is featured. Stromboli tends to have a thin layer of sauce baked inside the dough, almost like dressing on a sandwich. Meanwhile, a calzone doesn't contain any, and the tomato sauce is instead served as a dipping sauce on the side.

A calzone is a folded over piece of pizza dough with various fillings. The final result has a pocket. With a stromboli you start with a rolled out rectangular shaped piece of pizza dough which gets fillings spread out over it and then it is rolled up more tightly.

The differences I usually see: fold vs empanada. sauce inside (Stromboli) vs not (calzone) - not always relevant for take out/delivery orders since sauce is often on the side for both. ricotta as a base included cheeese (calzone) vs not (Stromboli)