Description
Ever wondered whether sauce goes inside a calzone or stromboli? While both are delicious pizza-inspired dishes, their biggest difference is the placement of the sauce. Calzones are folded, sealed, and served with marinara sauce on the side, while strombolis are rolled, often with sauce inside. Learn the key differences between these Italian favorites, their fillings, and how to make each one at home!
Ingredients
Scale
- 1 ball of pizza dough (homemade or store-bought)
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 cup cooked and crumbled Italian sausage (or pepperoni slices)
- 1 tablespoon olive oil (for brushing)
- 1/2 cup marinara sauce (for dipping)
🛒 Ingredients for Stromboli:
- 1 ball of pizza dough (homemade or store-bought)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup shredded provolone cheese (optional)
- 1/4 cup marinara or pizza sauce (thinly spread inside)
- 1/2 cup sliced pepperoni or ham
- 1/2 teaspoon Italian seasoning
- 1 egg (beaten, for egg wash)
- 1 tablespoon olive oil (for brushing)
Instructions
- Preheat Oven: Set oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Prepare the Dough: Roll out the pizza dough into a 10-inch circle on a lightly floured surface.
- Assemble the Filling: In a bowl, mix ricotta, mozzarella, Parmesan, garlic powder, oregano, and black pepper. Spread the mixture over half of the dough, leaving a 1-inch border. Add cooked sausage or pepperoni.
- Fold & Seal: Fold the dough over the filling to form a half-moon shape. Press the edges together and crimp with a fork.
- Brush & Bake: Brush the top with olive oil and place on a baking sheet. Bake for 15-18 minutes, or until golden brown.
- Serve: Let it cool for 5 minutes and serve with warm marinara sauce for dipping.
🍽 Instructions for Stromboli:
- Preheat Oven: Set oven to 400°F (200°C).
- Roll Out Dough: Roll the pizza dough into a 10×14-inch rectangle.
- Layer Fillings: Spread a thin layer of marinara sauce (if using) over the dough, leaving a 1-inch border. Sprinkle with mozzarella, provolone, and Italian seasoning. Add layers of pepperoni or ham.
- Roll & Seal: Carefully roll the dough into a log from the shorter side. Pinch the edges to seal.
- Brush & Bake: Place on a baking sheet, seam side down. Brush with egg wash and bake for 20-25 minutes, or until golden brown.
- Slice & Serve: Let it cool for 5 minutes, then slice into portions. Serve warm.
Notes
- Calzone Pro Tip: Avoid overstuffing to prevent leaks while baking.
- Stromboli Pro Tip: Spread the sauce thinly inside to prevent sogginess.
- Cheese Variations: Swap ricotta for goat cheese in calzones or add provolone in strombolis for extra flavor.
- Dough Tip: Use homemade pizza dough for the best results, or store-bought for convenience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes (Calzone) / 25 minutes (Stromboli)
Nutrition
- Serving Size: 1/2 calzone or 2 slices of stromboli
- Calories: ~420 kcal
- Sugar: 3g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg