Super Bowl Italian Stromboli Recipe - The Gold Lining Girl (2024)

FAQs

What's the difference between a calzone and a stromboli? ›

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.

A stromboli is similar to a calzone or scaccia, and the dishes are sometimes confused. Unlike calzones, which are always stuffed and folded into a crescent shape, a stromboli is typically rolled or folded into a cylinder, and may sometimes contain a thin layer of tomato sauce on the 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.

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.

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. A close relative of pizza, stromboli is made, essentially, by rolling up an unbaked pizza like a log, tucking in the ends as you go.

The Fillings

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

A stromboli can contain over 900 calories when it is ready to be eaten. This difference is largely due to the filling, which is more prevalent in a calzone. Stromboli is usually loaded with meat, so it is not healthy if you're trying to lose weight.

Cook for 20 minutes at 330°F. Let stand for 1 minute. Storage Instructions Leonetti's Strombolis are fully baked and ready to eat for your convenience and safety.

How to heat up Screamin Sicilian stromboli? ›

Keep Stromboli in clear outer wrapping to bake. towel and place on microwave safe plate. Microwave for 4 minutes at 70% power. PROCEED WITH CAUTION: This wil be Screamin' HOT!

Cooking it longer will allow more moisture to escape as steam. Since my Stromboli had burst a hole through which it could expel steam, I left it in the oven for an extra seven minutes. I also let it rest after I took it out, which allows moisture to distribute itself properly throughout the food and to congeal a bit.

Remove from the oven and serve with more pizza sauce for serving. NOTE: This recipe makes 2 LARGE Strombolis, each serving 2-4 people. Alternately, you can make 4 smaller Strombolis with the same amount of ingredients.

You can build your stromboli up to 24 hours in advance of baking and keep it tightly wrapped on a baking sheet in the fridge until baking time. Once you're ready to bake, let the stromboli sit at room temperature while the oven heats. Bake the stromboli until golden-brown, 20 to 25 minutes.

You've probably figured out by now that pizza dough and calzone dough are interchangeable and that a calzone is simply a pizza that has been folded in half. And so, what exactly differentiates Pizza and Calzone? Procedures of preparation include stretching, filling/topping, and baking.

Calzone, a traditional Italian stuffed bread, was originally shaped into a long, narrow tube, akin to stromboli; in fact, the translation of calzone is "pant leg" These days, most calzone makers simply roll dough out like a pizza and fold it over like a turnover.

Did you know that a standard calzone has over 1000 calories? On the other hand, a slice of pizza is around 300 calories. So just because they're technically the same in terms of ingredients and taste, they're not! A calzone can equal 3 slices of pizza so choose wisely!