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

FAQs

Does 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.

A stromboli is an Italian-American dish that features a rectangle of pizza dough or yeasted bread dough that's topped with mozzarella (sometimes Parmesan or other cheeses) and add-ons such as cured meats and veggies, and sometimes tomato sauce too.

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.

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

noun. strom·​bo·​li sträm-ˈbō-lē plural strombolis. : bread dough that is rolled or sometimes folded around a filling often composed of cheese, cold cuts, vegetables, and sauce and then baked.

Despite its distinctly Italian flavours of mozzarella, ham, tomatoes, and its close resemblance to the calzone from Naples, stromboli is actually an American creation that comes from Philadelphia. Find out how to make this classic Italian-American fusion dish and discover the story of its beginnings.

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.

To help prevent the filling from bursting or leaking out during baking, avoid overstuffing the stromboli (it will also be easier to roll up). Also, pinching the edges together will help secure the seams and keep them from coming apart in the oven.

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.

Traditional Stromboli is filled with mozzarella, cold cuts such as pepperoni, salami, capocollo and/or vegetables such as bell peppers and mushrooms. Everything is layered on homemade pizza dough, followed by pizza sauce and then rolled up tightly then baked.

What is typically in stromboli? ›

This Italian Stromboli is such an easy delicious way to feed a crowd, and it only has five ingredients! It's packed with spicy pepperoni, capicola, gooey mozzarella cheese, store-bought pizza seasoning, and served with a jarred marinara if dipping is your thing.

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.

Whereas ricotta is sweeter, cottage cheese has a notable tangy flavor from the slow acid fermentation. It has a heavier, thicker consistency than ricotta, and is generally studded with larger curds, though it comes in small and large curd varieties.

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. Any sauce you like on pizza you will probably like in a 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.

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.

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!