Stromboli

365. Most Italian food lovers are familiar with Stromboli.  Some people call them "pockets" or "pizza pockets",  "turnover" or "calzone" -which has a different filling.  But truly, the classic Stromboli is what you are familiar with or based on the region of the world you are from.

In Pennsylvania, where I grew up, there was a small Italian pizza shop in town where "Little Tony" served the best pizza, Stromboli and Calzone.  Their Stromboli was stuffed with ham, pepperoni, Mozzarella cheese and the dough was perfect.  The filling would pour out when you cut into it.  Their Calzone was similar but the filling was green peppers, onion, sweet Italian sausage and Mozzarella cheese.  Same dough just different filling and the shape was the same.  This is the image in my mind of these favorites.  Now, if you google either name you will see all types of variations.  Some say that sauce is one of the main ingredients in Stromboli but you serve sauce on the side with the Calzone.  There is no right or wrong to the process.  The little Pizza shop in my hometown had their version of pizza and Italian specialties based on the region "Little Tony" came from in Italy and it did not have sauce inside but was served on the side.

 My version of Stromboli changes with what ingredients are at hand or what my family is hungry for.

I made a whole wheat pizza dough and cut up ham, pepperoni, salami, onion, fresh basil, sprinkle of pepper seeds and garlic salt and spinach.

 Wet the edges of the dough just to make sure they stay sealed and then roll the edge.  You could use a fork to press the edges or crimp the edge...your choice.

 Next, brush the top of each pie with olive oil.  My favorite is this Tuscan Herb Olive Oil from Luceros.

 They are large in size but most Stromboli's are.  They are meant to be a full meal to grab and go.

My process was to bake them in a 425° oven for approximately 50 minutes.

Here is my recipe:

To save the recipe select and drag to desk top or select and print from smart phone.

The Stromboli was perfectly brown and the filling was melty, cheesy and so satisfying.

We also had a side of marinara sauce for dipping or pouring over.  It is like a deconstructed pizza.
The next time you make pizza dough or see pizza dough, pick it up, bring it home and try making your own version of Stromboli.  I assure you, your family will thank you and request Stromboli or Calzone often.

"La cucina piccola fal la casa grande. "  ~Italian proverb

Translation: "A small kitchen makes the house big."

"Paese che vai, usanza che trovi."  ~ Anonymous 

Translation:  "Different places you visit, different customs you'll find."