Pizza recipe· 7 ingredientsno ratings yet

Calzone & Stromboli

The folded pizza family. Same dough, two shapes — half-moon (Italian) vs jelly-roll (Italian-American).

⏱ Total
24 hours
✋ Active
40 min
◆ Difficulty
Easy
Calzone & Stromboli

Intro

Calzone is half-moon and Italian; stromboli is rolled and Italian-American (invented in Philadelphia, 1950s). Vent the calzone before baking or it WILL explode dramatically — ask anyone who has skipped this step. Never put marinara inside; sauce is for dipping. Stromboli is excellent at room temperature, sliced into pinwheels.

◆ How many calzones (or 2 stromboli)?
calzones (or 2 stromboli)
◆ What tools do you have?
Max ~550°F

Ingredients

For 4 CALZONES (OR 2 STROMBOLI)
Calzone & Stromboli dough1 portion

note · See the linked dough.

Calzone ricotta filling260 g

note · See the linked Calzone Ricotta Filling. Includes ricotta + mozz + Parm + 50g cooked add-in.

Stromboli — sliced provolone or low-moisture mozz150 g
Stromboli — sliced Italian deli meats100 g

note · Capicola, soppressata, salami, or all three.

Stromboli — roasted red peppers (drained)50 g
Egg yolk wash + sesame or poppy seeds

note · Brushed and sprinkled on the formed shape.

Warm marinara for dipping250 g

note · Side of sauce only. Don't put marinara inside — it steams the dough.

The process

  1. 1

    Preheat

    Preheat oven to 475°F.

    Preheat30:00
  2. Calzone

  3. 1

    Roll & fill

    Roll each 200g ball into an 8-inch circle. Spoon ricotta filling onto one half, leaving a 1-inch border.

  4. 2

    Fold & seal

    Fold the empty half over, press to seal, then crimp the edge with a fork or roll it up tightly.

  5. 3

    Wash & vent

    Brush with egg yolk wash. Cut three small steam vents on top.

    ✶ Pizzaiolo tip
    Vent the calzone or it WILL explode dramatically. Ask anyone who has skipped this step.
  6. 4

    Bake (calzone)

    Bake on a steel or parchment-lined sheet pan for 14–18 minutes until deeply golden.

    Bake16:00
  7. Stromboli

  8. 1

    Roll into rectangle

    Roll each 410g piece into a 10×14-inch rectangle.

  9. 2

    Layer & roll up

    Layer cheese, meat, peppers across the dough, leaving a 1-inch border. Roll up tightly from the long side, jelly-roll style.

  10. 3

    Seal & wash

    Pinch the seam shut, tuck the ends under. Place seam-side down on parchment. Brush with olive oil, sprinkle sesame seeds, slash the top in three places.

  11. 4

    Bake (stromboli)

    Bake at 475°F for 22–25 minutes until deep golden brown.

    Bake23:00
  12. 5

    Rest & serve

    Rest 5 minutes before cutting (steam needs to settle). Serve with warm marinara on the side for dipping.

    ✶ Pizzaiolo tip
    Stromboli is excellent at room temperature, sliced into pinwheels, on a party platter.
    Rest05:00

The gear used

5

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