Stromboli vs Calzone - A Complete Guide To The Differences And Similarities

A baked calzone and stromboli sliced and on plates for serving

If you compare their ingredient lists, stromboli vs calzone, you might think they are the same thing. Both are derived from pizza and involve dough, cheese, and other fillings. But don’t be fooled by first appearances—the two handheld dishes have distinct differences, including the way they’re shaped and served.

What is stromboli?

Stromboli’s origins can be traced back to Philadelphia, making it a decidedly Italian-American creation. A thin rectangle of pizza dough is topped with cheese (often mozzarella), cured meats and/or vegetables, and sometimes a little tomato sauce. The dough is folded or wrapped around the filling, creating a long stromboli that is cut into spiral slices for serving. Tomato sauce can be served alongside for dipping but is not required.

Cut stromboli on a wood board and plates for serving

What is a calzone?

Originally from Naples, Italy, calzones are a handheld take on pizza. Pizza dough is formed into a flat circle and topped with fillings like meat, vegetables, and cheese. Ricotta cheese is the most common and is sometimes paired with mozzarella or other cheeses. The dough is folded in half over the filling, creating a half moon shape. Calzones tend to be individually sized and are frequently served with marinara for dipping.

Cut calzone on wooden board and plates for serving

Stromboli vs Calzone: What are the similarities?

Both stromboli and calzones take their inspiration from pizza, featuring similar fillings and flavors like Italian cheeses and cured meats. They both involve wrapping dough around the fillings, and they are cooked and served in a similar way. But a few key differences will help you tell the two apart: their shape, size, and fillings.

Stromboli vs Calzone: What are the differences?

One of the most obvious ways to differentiate stromboli and calzones is their shape and serving size. There are also a few slight differences in the traditional fillings.

The Dough Shape and Size

Oftentimes, you can tell a stromboli from a calzone simply by their appearance. To shape a stromboli, the pizza dough is rolled out into a large rectangle. Toppings are added and the dough is either folded over from each side like a letter or rolled around the filling. A stromboli is larger and longer than a calzone and is baked as one piece and then cut into slices for serving a crowd. Calzones also start with pizza dough, but instead of forming a large rectangle, a small or medium ball is rolled or stretched out into a round. Fillings are added to one side and the dough is folded over, creating a half moon shape.

Overhead image of stretched out dough and dough balls on marble table

The Sealing Technique

A stromboli is shaped by folding the dough over onto itself, creating a seal all on its own. An egg wash can be used to help create a more secure closure, although it isn’t usually necessary. The far ends are often left open. A calzone is sealed along the folded edge, often using an egg wash to help contain the hot filling. The edge can be folded over and crimped for an even better seal and a few vents cut in the top let steam escape.

Overhead image of unbaked Stromboli and calzone on marble table

The Origin

One major difference between stromboli and calzones is their origins. While calzones are an Italian food that took America by storm—originating as handheld Neopolitan street food—stromboli was born in the U.S. The Italian-American dish can be traced to South Philadelphia, a neighborhood that has historically included numerous Italian delis, markets, and restaurants.

The Tomato Sauce

While both dishes have clear ties to pizza, they incorporate tomato sauce in different ways. Rather than spreading marinara directly on the pizza dough as you would with a classic pie, calzones are served with tomato sauce on the side for dipping. You’ll sometimes find a little sauce in a stromboli, but it’s often left out or served on the size for dipping like a calzone.

The Fillings

Stromboli and calzones include similar fillings of Italian meats, and vegetables. While there are more commonalities than differences, there is one traditional ingredient that sets the two apart: the cheese. Stromboli almost always contains mozzarella cheese, and will sometimes have another low-moisture cheese mixed in. Calzones, on the other hand, tend to contain ricotta cheese. You’ll often find other cheeses like mozzarella as well, but ricotta is traditional in a calzone and almost never found in a stromboli. Here is a list of some of our favorite meat and vegetable fillings. Get creative and try out some different combinations!

Meats:
• Pepperoni
• Salami
• Cooked sausages
• Cooked ground beef
• Cooked shredded beef
• Prosciutto
• Pancetta

Vegetables:
• Broccoli
• Peppers–bell, jalapeno, Calabrian, etc.
• Spinach
• Onions
• Mushrooms
• Olives
• Artichokes
• Zucchini
• Eggplant

How It's Made

Calzones and stromboli are typically baked until the dough is cooked through and the cheese is melted. However, calzones can also be fried. Small, deep-fried calzones are called panzerotti.

The Serving Size

Another key difference between stromboli and calzones is the serving size. A stromboli will typically serve 3 to 6, with the long roll sliced into shareable slices. Calzones are usually made in smaller, single-serving sizes since they are meant to be an easy handheld lunch or dinner.

Stromboli vs Calzone: FAQ

How do I make a calzone?

To make a calzone, divide a ball of pizza dough into two or four pieces. Roll or stretch each ball into a circle.

Top one half with ricotta cheese and your choice of toppings, such as cured meats, cooked sausage, sautéed vegetables like mushrooms, and/or other cheeses like mozzarella.

Overhead image of unbaked calzone dough with toppings

Paint the edges with egg wash and fold the dough over to cover the filling, sealing the edges. Crimp the edge, paint the top with egg wash, and cut a few slits in the dough so that steam can escape.

Bake in a hot oven on a pan or directly on a pizza stone until browned and the filling is bubbly. Serve with warm tomato sauce for dipping.

Overhead image of two baked calzones on a baking tray

Try this recipe: Italian Calzone

How do I make a stromboli?

To make a stromboli, divide a ball of pizza dough into two pieces or leave in one large ball, depending on what size stromboli you’d like to make. Roll it into a large rectangle.

Stretched out pizza dough on a marble table

Top with mozzarella cheese and your choice of toppings such as other cheeses, cured meats, a thin layer of tomato sauce, veggies, and more.

Unbaked stromboli topped with meats, veggies and cheese

Fold one long side of dough halfway over the middle of the rectangle. Fold the other side on top like a letter.

Paint the stromboli with egg wash or olive oil and bake in a hot oven until browned and bubbly. Cut into slices and serve.

Try this recipe: Easy Meat Lover's Stromboli
You'll love this recipe: The Best Sausage, Pepper and Onion Stromboli

How do I eat a calzone and stromboli?

Stromboli is served warm or at room temperature and sliced into attractive slices for serving. To eat, grab a slice and chow down, dipping in tomato sauce if you like. Calzones are served warm and almost always include a side of warm tomato sauce. Like pizza, Calzones are meant to be eaten with your hands and dipped, especially since most calzones are single serving.

Can I reheat a calzone and stromboli?

Leftover calzones and stromboli can be reheated for serving. Add to a warm oven or toaster oven and heat until the dough has re-crisped on the outside and the cheese is melted.

Classic Italian Stromboli Recipe

Overhead image of stromboli cut into pieces and on plates for serving

Ingredients

1 (17.6-ounce) DeLallo Pizza Dough Kit
2 tablespoons DeLallo Extra Virgin Olive Oil, plus more for greasing the pan
3 cups shredded mozzarella cheese
1 cup shredded Parmesan cheese
5 ounces DeLallo Sliced Prosciutto
5 to 6 ounces DeLallo Sliced Hard Salami or DeLallo Sliced Sweet Sopressata
1 ½ cups DeLallo Sliced Sweet and Hot Peppers
2 teaspoons DeLallo Pizza Seasoning Spice Shaker 3.2 oz.
1 cup DeLallo Pizzeria-Style Pizza Sauce or DeLallo Margherita Pizza Sauce, for serving (optional)

Directions

Make the pizza dough according to the package directions. Let rise for 45 minutes.
Preheat the oven to 450˚F. Lightly coat 2 large baking pans with oil or line with silicone mats.
Divide the dough into 2 equal pieces. Place one ball of dough on a floured surface and roll into a 16x12 rectangle.
Combine the mozzarella and Parmesan cheeses in a bowl and toss to mix. Top the dough with 1 cup of the cheese, leaving an inch-wide border around the edge. Layer half of the prosciutto and salami on top followed by half of the peppers. Top with another 1 cup of cheese.
Fold one long side of the dough halfway over the fillings then fold over the other side, overlapping in the center. Pinch to seal. Brush with olive oil and sprinkle with seasoning.
Transfer to the prepared baking sheet. Repeat with the remaining dough, adding to a second baking sheet.
Bake until golden brown, about 15 minutes, swapping the baking sheets halfway. Let cool 10 minutes before slicing into 1-inch thick slices.

Full recipe: Classic Italian Stromboli

Mushroom and Spinach Calzone

Calzone stuffed with cheese, spinach and mushrooms, sliced and served on a plate