Ohiomom: Thanks for putting in you Link.
I saw the Stromboli listed, in the right column,
in " Blogs and Things "
It looked great. I haven't had any for a long while, SOOO!
I'm going to start to make some dough now.
I'll Post some Photo's tonight , Hopefully.
Thanks, Lou

Actually Lou, the stromboli is listed in the archives index ... but thanks for checking it out and giving it your approval, that does mean a lot to me.

I found with the calzone that sealing the edges "twice" kept it from leaking ... I thumb-pressed around and then repeated it again. You can hand-wet the edges of the dough also, which like with any dough helps it to "stick".

The food critic loved both, and they make a good lunch item for him to take to work.

Ohiomom:
I made a Stromboli for supper.I used some Chicken Stir Fries.
With all kinds of veggies.
Simmered for 8 minutes and laid them on the dough,along with,
Ham, Pepperoni, Cooked Sausage, Meatball pieces,Mozzerella and Parmesan Cheese.
The dough was 9in. X 14in. I dampened the edges and rolled it carefully.
Seam is on the bottom,tucked the ends under and pressed them down to seal.

Here it is out of the oven

{{gwi:1498701}}

Cut in Half

A Slice

I just came back to Earth , from Stromboli Heaven.

Hope this helps Someone
LOU

It helps me, Lou. I made two pizzas on two different days with your dough recipe last week. My husband was very happy, to say the least. Because of his sodium restricted diet, we don't eat pizza unless I make it from scratch. I half the salt in the dough recipe and use fresh mozzarella & Swiss cheese (both cheeses are naturally lower in salt content). I also make my own Italian sausage. The calzones & strombolis sound really good. Lots of possibilities!

OMG Lou, that looks so yummy !

Lovely looking strombolis folk.

I made Stromboli last week and wasn't very impressed with it. You have given me new inspiration to try again.

I'll use Lou's dough and I think I'll put fewer things in the stuffing.

Thanks Everyone : Glad to help someone.

Shambo:
I use Sea Salt. They tell me it's OK to use.???
Use your imagination and Create something Good !

Ohiomom:
You're just saying that ! Your's looked better.

Chase :
Try not to make the dough too thin ! I almost had a blowout .
You can see it in the Photo, on the right side.
The dough was really thin there but held.
LOU

My problem with the stromboli is that I rolled the dough out too thin - I haven't had problems with calzone. The last time I made it, I fried it, which makes it panzarotti instead of calzone, however:
{{gwi:1478735}}
{{gwi:1504234}}
{{gwi:1504235}}

For picnics, I make something like this:
{{gwi:1497160}}
which is something between calzone and stromboli. The fillings are more like stromboli, but it's not rolled, and it's not exactly folded on one side.

My neighbor is an Italian (heritage) from Cleveland, and he said he grew up in an Italian neighborhood on the east side and had stromboli and calzone there frequently. I'll have to give him some the next time I make it, although I prefer calzone.

Thanks for the link to your gallery!

Lars

Hi Lars

A Clevelander huh ? Well, now would that be Little Italy (Murray Hill) or Collinwood ? I grew up in an Italian neighborhood also :) ... that is why this Scots-Irish girl loves Italian food.

I like how you braided the Stromboli ... and all this talk of bread and fillings has me making a batch of Lou's dough right now (it is rising), now the question remains will it be pizza, calzone or stromboli ?

The pictures all look good to me. When am I invited for dinner? I've never personally made it before but I have eaten it plenty of times at pizza places in the area.

Lars : I like that too. A Braided Stromboli. Is that called a Calzomboli ???

Ohiomom:
I'm going to try a " Tiela " next with Escorole and Tuna.
Lars: You like seafood and Veggies. You should look into that.
Dixiedog; you don't need an invite.
Lou

I'll have to ask him what his neighborhood was. He borrowed my ladder from me yesterday - I'll ask him when he brings it back.

I'm not sure what a "Tiela" is, but I do like escarole and tuna. I've never had fish on a pizza (besides anchovies) except for shrimp, which was on the very first pizza I ever had, and that was in Louisiana. When I was a child, there were no pizza restaurant where I grew up, but the town only had a population of 35,000 and not a whole lot of Italians. It has a couple of excellent Italian restaurants now, as well as a bunch of pizza places, but the population has grown considerably. As a child, I had to make my own pizzas, but that was not a problem, since I started making bread dough when I was eight. When I was 10 I won grand champion for my bread at the county fair (I beat over 400 other contestants - it was a large county), and a couple of years later my sister was making mini pizzas with canned biscuit dough. My brother and I used her pizzas for bait to catch crawdads.

Hmmm, Calzomboli almost sounds African.

Lars

Here is a link that might be useful: Italian restaurant in central Texas

LOL Lars ... my younger brother used to make mini pizzas with canned biscuits.

Lou .. is the Tiela what you made on one of WFD threads ?

The first home-baked bread I ever had is when I made my own, Mom was more a 'wonder bread' woman :) Not sure if it was a good idea for me to learn to bake bread, now the food critic won't touch "store-bought".

You made me have to try this, but I'm not sure what temperature and for how long to do the calzone?

thanks!

I do mine at 425 degrees, depending on size for about 20 to 30 minutes. Like bread, you can really tell when they are done, peek at the bottom crust for browning. Some recipes call for 500 degrees, I thought that sounded too hot .. what about you Lou ? Lars ?

I did an Italian sausage, basil, mozzarella and roasted red pepper one tonite, now the food critic and son have lunch for work tomorrow too :)

Dafy:
Scroll back up to the first thread Ohiomom and click on Calzones.

It should be alright about 400 Deg. for about 40 minutes,
or until a golden color. Which ever comes first.

Ohiomom:
I didn't know all the remarks were in your Blog, About me.
You will get me in trouble.

Lars: I'll post the Tiela of Gaeta, Italy.
Lou

Here is a little history of the " Tiela"
Now I have to find the Photo's

June 29, 2006
Tiella Gaeta:
From time to time I get e-mails from Americans (and I mean Argentineans as well as US Americans) asking for some particular Italian recipe their grandmother used to make. I am happy to help whenever I can, I love those trips down memory lane, but occasionally I feel terribly sorry for not being able to lend my hand in their recipe search. Sometimes it is because, while I know the dish well, I have no idea of how the recipe looks like. Yet more often, I simply have no idea what dish they are talking about: the name might be familiar, but the description of the dish is not. The problem is that Italy simply does not have a national cuisine, but rather a collection of local ones that at times can change dramatically just going over the next hill. So, even for a born and raised Italian like me,m Italy remains an immense cooking school, with a promise of something new around the next road bend.

. I was reading William Black's "Al Dente", a very well written and enjoyable book about Italian food and history, and stumbled upon his description of Tiella Gaeta, the stuffed "bread" typical of Gaeta . Now, I spent many of my childhood summer holidays in the area near Gaeta, so I had heard the name before, but I must admit I had no idea what the dish was. Black describes food in such a delicious way something he definitely has a knack for  that I knew I had to get a bite of tiella as soon as I could. I also wanted to learn more about it.
I did not manage to find much about the history of this dish, but to me tiella symbolises the perfect union of love for food, local ingredients and a practical take to eating. According to some sources tiella was the fare of the local mariners: simple to eat yet delicious. Tiella is essentially two disks of bread dough, brushed with plenty of oil, stuffed with a moderate amount of simple ingredients, sealed and baked.
You can find similar items throughout many countries whose eating culture is centred on wheat, but tiella Gaetana has a couple of peculiarities that make it unique. First of all, the border sealing the two disks of dough is always wavy like the sea. The dough itself is made without oil, yet the bottom and top of the "bread" should be brushed abundantly with extra virgin olive oil. Finally the stuffing, which has a few rules of its own. The most classic of tiellas is made with octopus, some gaeta olives, tomatoes, parsley and plenty of olive oil, but there are plenty of variations: escarole and olives, escaroles and bacclà (salted cod), anchovies, tiny calamaretti and zucchini and cheese (sheep) are just a few. The purist say that once you cut the tiella into quarters and bite into it, there should be so much oil in the filling that it runs down your forearms. I don't find that particularly appetising, to be completely honest. Traditional recipes can be good, but sometimes there is a reason why evolution is better. On the other hand, I completely agree with the keepers of the Gaetan tradition when they claim that tiella should only be paired with wine, never water. A nice cool wine from Lazio or Campania goes down a treat with it.
For my taste of tiella, I followed Black's tip and went to Chinappi a tiny and somewhat hidden bakery that specialises in Tiella. It was a difficult choice, but the first go had to be tiella with octopus, which was simply delicious. The oily dough was a delectable container for the filling of sweet tomatoes, firm (but not hard octopus, rich of sea aromas, and the occasional slightly bitter punch of the olive.

Lou - I did, but I didn't see it. Thank you for the dough recipe it's fantabulous - You're turning this Irish woman Italian

Thanks Ohiomom - I ended up guessing (from the stromboli temp) on 425 and it only took about 20 minutes. I actually preheated the oven to 480 and then lowered it to 425 when I put them in.

Fillings were homemade mild italian sausage with a tomato sauce, ricotta and a blend of italian cheese. The second one is what's left of the spinach, ricotta and mushroom with a white sauce.

thanks for the inspiration and letting me play!

Dafy : I'm sorry, you have to scroll down to Blog Archives on the right.
Stromboli is listed. Click on it.
I have to stop showing you guys " How To " . Your better than me.

Lars:
OK I found the Tiela Photo Toutorial.

"Tiella of Gaeta, Italy "
I used my Pizza Dough, rolled it out thin( but not enough )
Laid it in a 10 inch oiled pan. Went over the edge about 1 inch.
I had some Calamare Marina Sauce made, so I chopped the Calamare small and
added about 15 Shrimp cut in half. The Sauce was thick.
I spooned this on the dough.

Then I placed another thin dough on top,inside to the edge.
I folded the 1 inch overhanging bottom Dough over, into the pan and made a wavey edge like a Pie Crust.
This is supposed to be a Mariners dish. The Crust is to represent Ocean Waves.
It is then brushed with EVOO , ready for the oven.

Out of the oven, Fini !!! It came out a little thicker,than I planned.
But, I think it will go fast, this weekend.
I didn't time it but it took about 1/2 hour or more, to bake.
Rotated and brushed with oil 2 times. Finished baking on a stone, to cook the bottom.

Here is a piece of Tiella with Escorole and chopped up Calamari.
I added some Pepperoni to make it a Surf and Turf. Delicious !!!

Lou

dafy it looks great! Lou you are killing me with the picures and thanks for the "non" invite. I'm on my way...