Grizzly'sBBQ

Stromboli’s and Calzone’s are very similar to each other containing pizza like ingredients. Because of these similarities people often describe one as the other. Even in reference materials, they are described similarly both in shape and ingredients. If you go on line you will see Stromboli's that look like Calzone's and Calzone's that look like Stromboli's. However, in general, there are a couple of facts that stand out:

• The Stromboli was introduced to us in the United States back in the 1950’s, while the Calzone came to us from Italy, most probably Naples.
• The Calzone is a crescent shaped turnover which can be filled with many different things but almost always contains Ricotta cheese.
• The Stromboli, although originally a rolled turnover, is often made in the same crescent shape as the Calzone. It too contains a variety of ingredients although Mozzarella cheese is used either instead of or along with Ricotta. The Stromboli is often described as a pizza turnover.
• Again, in general, the Stromboli has the sauce on the inside, while the Calzone has the sauce on the side.
• Both the Stromboli and Calzone can be prepared on a covered grill or an oven with equal success.

A word about Dough......
When preparing Pizza, Stromboli or Calzone, you can use premade refrigerated pizza dough or you can make your own. If you wish to make your own I have a recipe at the bottom of this page for a good quick pizza dough. Keep in mind that pizza dough can be frozen and kept for a later date. Simply wrap the dough in plastic wrap, place in airtight baggie and freeze. When ready to use simply remove from plastic place in a bowl and cover with paper towel. Allow to thaw at room temperature.

Ingredients

• Pizza dough - store bought or home made (see below for basic pizza dough recipe)
• Ricotta or Mozzarella (sliced or shredded) cheese
• Pizza sauce - your favorite - homemade or spaghetti sauce from your favorite store.
• One of more additional ingredients, such as: Pepperoni, carmelized onion, Mushroom, Spinach, Bell Peppers, Jalapeno, Green Onion (scallions), browned Italian Sausage, Hamburger or Chorizo. Canadian Bacon, Ham, Fresh Basil, Rosemary or minced Garlic.....the list goes on and on.
• All purpose flour - to keep the dough from sticking to your fingers, rolling pin or prep surface.
• Corn Meal - to keep the dough from sticking to the baking sheet, and to add a little texture.

Stromboli

• Lightly flour your work surface and begin to roll out your dough into a slightly rectangular shape. If the dough begins to stick simply sprinkle more flour.
• With a spoon apply a thin layer of sauce to within 3/4" of the edge of the dough
• Arrange a layer of thinly sliced or shredded Mozzarella cheese to within 3/4" of the edges. Then begin adding whatever ingredients you wish on top of the cheese.
• Slightly dampen (you can use your finger dipped in water) the uncovered edges with a little water. Starting with one of the wide sides, begin rolling the dough. Tuck the ends up underneath and press the edges slightly to seal.
• Brush sealed side with melted butter, sprinkle with corn meal and place sealed side down on cookie sheet. Continue to brush top and sides with melted butter.
• Bake in preheated 475F (245C) oven or covered grill until golden brown.
• After removing from the oven / grill, if you wish, you can melt some more butter, mix in some garlic powder and brush over the top.

Calzone

• Prepare as you would the Stromboli except with the following changes:
• Roll dough into circle.
• Instead of Mozzarella (or in addition to) sprinkle Ricotta Cheese to within 3/4" of edge on ONE HALF of the dough.
• Add additional ingredients over the cheese as desired
• Fold the empty half over the half with the ingredients to form a half moon or crescent shape. Seal the edges and cut 2-3 angular cuts through the top of the dough to allow steam to escape.
• Apply butter and corn meal as described above and bake.
• Serve with warm sauce on the side.

Helpful Hint: When adding garlic, add minced garlic to the inside with the other ingredients. You can also add garlic powder to melted butter to be brushed on AFTER baking. DO NOT apply garlic or garlic salt to the outside prior to cooking since it will burn and produce an acrid smell (which can ruin a really great meal).


Dough
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon white sugar
1 (.25 ounce) package active dry yeast
1 tablespoon olive oil
2 tablespoons cornmeal for dusting
3/4 cup warm water (110 degrees F/45 degrees C)

Proof yeast in warm water (mix the yeast with the warm water).
In separate bowl place flour, salt, sugar, and oil. Make a well in the center and place yeast/warm water mixture in.
Mix thoroughly until consistency of an elastic ball. Allow to rise 1 1/2hours.

This recipe will yield approximately 2 (pizzas,calzone's or stromboli's)