What is the difference between Stromboli and a calzone? Stromboli is made by layering meats, cheeses, and vegetables over pizza dough, then rolling it into a log and baking it until golden brown. When sliced, you get beautiful layers of savory filling in every piece.
A calzone, on the other hand, is folded over into a half-moon shape, sealing the filling inside like a stuffed pizza pocket. Calzones traditionally feature ricotta and mozzarella cheese, while Stromboli is often made with sliced or shredded cheeses and a variety of Italian meats.
Both are delicious, customizable, and easy to make with homemade or store-bought pizza dough. My Stromboli is filled with sausage, pepperoni, mushrooms, peppers, and cheese, while my calzone combines creamy ricotta, mozzarella, spinach, and Italian meats.
You can follow these recipes as written or use the alternative filling ideas to make them your own!
Our family is not only a fan of stromboli and calzones we are also huge pizza fans here and make our own Homemade Pizza Dough, along with Italian Stromboli, Panzerotti which is fried dough stuffed and Italian Fried Pizza Dough aka Pizza Fritta and, of course, Mom's Sausage Roll.
In Italy, a calzone is filled pretty much the same but often fried, not baked, and called Panzerotti fritti.
Regardless of the shapes, fillings or cooking methods both the Stromboli and Calzones are insanely delicious.
Why You Will Love Stuffed Pizza Dough
- Two Italian favorites: Enjoy a rolled Stromboli or a classic folded calzone.
- Easy to customize: Use your favorite meats, cheeses, vegetables, and seasonings.
- Homemade or store-bought dough: Choose whichever works best for your schedule.
- Great for sharing: Slice them for parties, serve them for dinner, or pack leftovers for lunch.
- Perfect for dipping: Serve with warm marinara sauce for an extra burst of Italian flavor.
Whats the Difference of Stromboli and Calzones
- Stromboli: Pizza dough is filled and rolled into a log. Typically uses mozzarella, provolone, Italian meats, and vegetables. Often sliced into portions before serving. Marinara sauce is usually served on the side for dipping.
- Calzone: Pizza dough is folded into a half-moon shape and sealed around the filling. Traditionally features ricotta and mozzarella cheese. Can include spinach, ham, pepperoni, sausage, or other favorite fillings. Often served with marinara sauce on the side.
- Both are baked until the dough is golden, and the filling is hot and cheesy. Although their fillings can overlap, the shape and the traditional use of ricotta in calzones help distinguish them.
Alternative Fillings for Stromboli and Calzones
One of the best things about Stromboli is how easy it is to change the filling. Use these ideas to create a different combination every time.- Stromboli Filling Alternatives:
- Italian deli Stromboli: Layer ham, salami, pepperoni, provolone, and mozzarella. Meat lovers Stromboli: Combine cooked Italian sausage, pepperoni, ham, and mozzarella.
- Philly cheesesteak Stromboli: Use thinly sliced cooked steak, sautéed peppers, onions, mushrooms, and provolone.
- Chicken Parmesan Stromboli: Add cooked chopped chicken, mozzarella, Parmesan, and a small amount of thick marinara sauce.
- Vegetarian Stromboli: Fill with sautéed mushrooms, spinach, bell peppers, onions, black olives, and mozzarella.
- Supreme pizza Stromboli: Use cooked sausage, pepperoni, mushrooms, peppers, onions, olives, and mozzarella.
- Garlic cheese Stromboli: Combine mozzarella, provolone, Pecorino Romano, minced garlic, and Italian seasoning.
- Buffalo chicken Stromboli: Fill with cooked chicken, a little buffalo sauce, mozzarella, and a touch of ranch seasoning.
- Stromboli tip: Cook watery vegetables first and drain excess moisture. Too much liquid can make the dough soggy and cause the filling to leak.
- Alternative Calzone Fillings Calzones:
- Keep the cheese base or switch it up with these delicious combinations.
- Classic Italian calzone: Ricotta, mozzarella, Pecorino Romano, pepperoni, and salami.
- Spinach and cheese calzone: Ricotta, mozzarella, spinach, garlic, and grated Romano.
- Sausage and ricotta calzone: Cooked Italian sausage, ricotta, mozzarella, and Italian herbs.
- Ham and cheese calzone: Ham, mozzarella, ricotta, and a little black pepper.
- Mushroom calzone: Sautéed mushrooms, ricotta, mozzarella, garlic, and thyme.
- Chicken Alfredo calzone: Cooked chicken, mozzarella, a little thick Alfredo sauce, and Parmesan.
- Broccoli and cheese calzone: Cooked, well-drained broccoli, ricotta, mozzarella, and garlic.
- Four-cheese calzone: Ricotta, mozzarella, provolone, and Pecorino Romano.
- Roasted vegetable calzone: Roasted peppers, zucchini, onions, spinach, and mozzarella.
- Breakfast calzone: Scrambled eggs, cooked sausage or ham, and mozzarella or cheddar.
- Calzone tip: Drain ricotta if it is particularly wet, squeeze moisture from cooked spinach, and let hot fillings cool before assembling. This helps keep the center creamy instead of watery.
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Tips Before You Get Started Making Stromboli or Calzones
- Use room-temperature dough. It is easier to stretch and less likely to spring back.
- Don't overfill. Too much filling makes the dough difficult to seal and increases the chance of leaks.
- Cool cooked fillings first. Hot sausage and vegetables can make the dough difficult to handle.
- Keep a clean border. Leave room around the edges so you can seal the dough securely.
- Vent the top. Small slits allow steam to escape as the filling heats.
- Use a light coating of olive oil. It helps create a beautifully browned crust.
- Watch the moisture. Cook mushrooms, peppers, and other watery vegetables before adding them.
- Let them rest before cutting. A short resting time helps the cheese settle and makes cleaner slices.
- Serve sauce on the side. Thick marinara makes a delicious dipping sauce without soaking the crust.
Stromboli and Calzones: What's the Difference?
Whether you prefer the rolled layers of a cheesy Stromboli or the comforting, ricotta-filled center of a calzone, both are wonderful ways to enjoy homemade Italian flavors.
Ingredients
- Stromboli Recipe
- Ingredients
- 1 pound pizza dough per Stromboli, homemade or store-bought
- 1 pepper, sliced into thin strips
- 1 (8-ounce) package mushrooms, sliced
- 1 pound loose Italian sausage, cooked and drained
- 8 slices pepperoni
- 1–2 cloves garlic, minced
- 8 slices mozzarella cheese
- 4 slices provolone cheese
- Olive oil, for brushing
- 1/2 cup grated Pecorino Romano cheese
- Black pepper, to taste
- Optional additions: Sliced black olives, sliced onions, and red pepper flakes.
- Note: The filling amounts are for one generously filled Stromboli. Double the filling if you are making two.
- Calzone Recipe
- Ingredients
- 1 pound homemade or store-bought pizza dough
- 1 cup fresh ricotta cheese
- 1 cup grated mozzarella cheese
- 1/4 cup grated Pecorino Romano cheese (4 ounces is more than 1/4 cup, so measure by volume or weight according to your preference)
- 1 bunch spinach, thick stems removed and roughly chopped
- Black pepper, to taste
- Salt, to taste
- Granulated garlic powder, to taste
- 1/4 pound thinly sliced ham, pepperoni, or salami
- 2 tablespoons olive oil
- 1 cup marinara sauce, warmed, for serving
Instructions
- Directions for Stromboli:
- Preheat the oven to 400°F, or follow the temperature recommended by your pizza dough recipe. Line a baking sheet with parchment paper.
- Brown the loose sausage in a skillet until fully cooked. Drain off excess grease and set aside.
- In a skillet with a little olive oil, sauté the sliced peppers and mushrooms until softened. Add the minced garlic during the last minute of cooking. Let the mixture cool slightly.
- On a lightly floured surface, stretch or roll the pizza dough into a large rectangle.
- Arrange the mozzarella and provolone over the dough, leaving a border around the edges. Add the sausage, pepperoni, peppers, mushrooms, garlic, Pecorino Romano, and black pepper. Add any optional toppings.
- Starting with a long edge, roll the dough into a log, keeping the filling tucked inside. Pinch the seam and ends closed, then place seam-side down on the baking sheet.
- Brush the top lightly with olive oil. Cut a few small slits across the top to allow steam to escape.
- Bake for approximately 25–35 minutes, or until the crust is golden brown and the center is hot. Baking time may vary with dough thickness and filling.
- Allow the Stromboli to rest for 5–10 minutes before slicing. Serve with warm marinara sauce for dipping.
- Directions for Calzones:
- Instructions
- Heat the oven to 400°F. Line a baking sheet with parchment paper.
- Sauté the spinach briefly in a skillet until wilted. Allow it to cool, then squeeze out excess moisture so the calzone does not become soggy.
- In a bowl, combine the ricotta, mozzarella, Pecorino Romano, spinach, black pepper, a little salt, and granulated garlic powder. Fold in your choice of ham, pepperoni, or salami.
- Divide the dough into two portions for two large calzones, or make smaller portions for individual servings. Roll each piece into a circle on a lightly floured surface.
- Spoon the filling onto one half of each dough circle, leaving a clean border around the edges. Avoid overfilling.
- Fold the empty half of the dough over the filling to create a half-moon shape. Press the edges together firmly, then crimp with a fork.
- Brush the tops lightly with olive oil and cut two or three small slits in each calzone to release steam.
- Bake for approximately 20–30 minutes, depending on size, until golden brown and the filling is hot throughout.
- Let the calzones rest for a few minutes before serving with warm marinara sauce on the side.
Notes
Alternative Fillings for Stromboli and Calzones
One of the best things about Stromboli is how easy it is to change the filling. Use these ideas to create a different combination every time.
- Stromboli Filling Alternatives:
- Italian deli Stromboli: Layer ham, salami, pepperoni, provolone, and mozzarella. Meat lovers Stromboli: Combine cooked Italian sausage, pepperoni, ham, and mozzarella.
- Philly cheesesteak Stromboli: Use thinly sliced cooked steak, sautéed peppers, onions, mushrooms, and provolone.
- Chicken Parmesan Stromboli: Add cooked chopped chicken, mozzarella, Parmesan, and a small amount of thick marinara sauce.
- Vegetarian Stromboli: Fill with sautéed mushrooms, spinach, bell peppers, onions, black olives, and mozzarella.
- Supreme pizza Stromboli: Use cooked sausage, pepperoni, mushrooms, peppers, onions, olives, and mozzarella.
- Garlic cheese Stromboli: Combine mozzarella, provolone, Pecorino Romano, minced garlic, and Italian seasoning.
- Buffalo chicken Stromboli: Fill with cooked chicken, a little buffalo sauce, mozzarella, and a touch of ranch seasoning.
- Stromboli tip: Cook watery vegetables first and drain excess moisture. Too much liquid can make the dough soggy and cause the filling to leak.
- Alternative Calzone Fillings Calzones:
- Keep the cheese base or switch it up with these delicious combinations.
- Classic Italian calzone: Ricotta, mozzarella, Pecorino Romano, pepperoni, and salami.
- Spinach and cheese calzone: Ricotta, mozzarella, spinach, garlic, and grated Romano.
- Sausage and ricotta calzone: Cooked Italian sausage, ricotta, mozzarella, and Italian herbs.
- Ham and cheese calzone: Ham, mozzarella, ricotta, and a little black pepper.
- Mushroom calzone: Sautéed mushrooms, ricotta, mozzarella, garlic, and thyme.
- Chicken Alfredo calzone: Cooked chicken, mozzarella, a little thick Alfredo sauce, and Parmesan.
- Broccoli and cheese calzone: Cooked, well-drained broccoli, ricotta, mozzarella, and garlic.
- Four-cheese calzone: Ricotta, mozzarella, provolone, and Pecorino Romano.
- Roasted vegetable calzone: Roasted peppers, zucchini, onions, spinach, and mozzarella.
- Breakfast calzone: Scrambled eggs, cooked sausage or ham, and mozzarella or cheddar.
- Calzone tip: Drain ricotta if it is particularly wet, squeeze moisture from cooked spinach, and let hot fillings cool before assembling. This helps keep the center creamy instead of watery.
Tips Before You Get Started Making Stromboli or Calzones
- Use room-temperature dough. It is easier to stretch and less likely to spring back.
- Don't overfill. Too much filling makes the dough difficult to seal and increases the chance of leaks.
- Cool cooked fillings first. Hot sausage and vegetables can make the dough difficult to handle.
- Keep a clean border. Leave room around the edges so you can seal the dough securely.
- Vent the top. Small slits allow steam to escape as the filling heats.
- Use a light coating of olive oil. It helps create a beautifully browned crust.
- Watch the moisture. Cook mushrooms, peppers, and other watery vegetables before adding them.
- Let them rest before cutting. A short resting time helps the cheese settle and makes cleaner slices.
- Serve sauce on the side. Thick marinara makes a delicious dipping sauce without soaking the crust.
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
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