Beats me, they seem pretty much the same.

I don't care for pizza type ingredients like red sauce or pepperoni. I've filled calzone with everything from ham and cheese to chicken with broccoli and cheese to Reuben ingredients. Sloppy joe filling has gone in there, left over beef with BBQ sauce, breakfast stuff like scrambled eggs and cheese and crumbled bacon.

Grandma called them calzones. My kids call them homemade hot pockets!

Put anything in there you like.

Annie

Thanks Annie...as sure as the sun rises we can depend on you to respond!! Have a Merry Christmas

June

And a very Merry Christmas right back at you. Elery and I are making stromboli for his family Christmas, so you and I together, LOL.

We are putting our homemade Italian sausage and cheese in one, I'm leaning toward asiago, but something "meltier" might be better. Or mushrooms, maybe mushrooms would be good with sweet Italian sausage?

Annie

My Stromboli is rolled into a bread dough. Calzone is pizza dough stuffed pockets.

What angelaid said is my understanding although I've never made either one. Stromboli was discussed here recently and it seemed the fillings were spread on a piece of dough which was rolled up, baked and then sliced for serving. Calzones are made like a big turnover or empanada.

Jim

My Stromboli and Calzones are very different from each other.

Like Angelaid , I use bread dough for Stomboli and pizza dough for calzone.

My Stromboli is filled with sliced moz and sliced provolone, ham and Italian salami slices and some roasted red peppers. I fill it more like a sub sandwich than a pizza. I don't use any tomato sauce in my Stromboli rather I serve it on the side for dipping. It is rolled up jelly roll style and then cut in slices.

My Calzones are really just folded over pizza and I use traditional pizza toppings, pepperoni, shredded moz, mushrooms, cooked Italian sausage, crumbled, green peppers, bacon etc. Tomato sauce goes in the calzone rather than on the side like Stromboli. Usually I prep all the fillings and let people build their own . I roll the dough into a circle, fill half and then fold the dough over to form a half moon.

In this part of the world(Boston) most people make calzone with a pizza type dough rolled out into a rectangle...the center is filled and the the sides are brought together and the short ends are folded over to seal, then place seam side down and bake. Slice and serve. The turnover looking calzone are not that popular.

I like them both! Especially served with extra marinara sauce for dipping. I recently got a calzone and it was basically a pizza crust stuffed with tomato sauce, ground beef, and cheese folded over into a crescent shape. Sounds simple, but it was delicious and HUGE! I think I got 3 meals out of that thing!

The stromboli I'm used to has a thinner bread dough and only ham and cheese. Very yummy, too!

Teresa

Gemini40:
Calzones are usually made with a 9 inch circle of dough,
about 1/4 inch thick.

Put whatever you like for filling on Half.

It could be Sandwich Steak cooked, Sausage, Seafood, etc.
Lay some Provalone on that and Spaghetti Sauce,if you like.

Wet the edges and flop the dough over, press to seal.
It will look like a large Ravioli.
Pinch the top or slit it and bake in a 400 degree oven until Golder Brown.

Stromboli: Is like a Calzone rolled up into a loaf.

Roll out some Pizza Dough to about 12 inches bt 14 inches,
1/4 inch thick.

Lay on whatever filling you may like.
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I made a Surf and Turf in the Photo Tut.

I laid Ham, Pepperoni, and Provolone on the Dough.

On Half above that, I put Stir Fries, Shrimp and rolled it up.
Put it on a Baking tin with the seam on the bottom.

Cut some slits on the top and in the 400 deg. Oven.

LOU

See, it's mostly the same to me, depending on the fillings. I use the same homemade pizza dough for either and my kids like the same old tomato sauce/ pepperoni/mozzarella filling. I like anything EXCEPT that sauce/pepperoni/mozzarella filling, LOL.

Like Gemini's part of the world, a stromboli is pizza dough, filled with whatever and rolled up like a jelly roll and baked whole. Calzones are pizza dough filled with whatever and just folded over and baked whole.

Here, it's all the same, except the shape. I started making small calzones instead of one big one because the girls wanted the pizza stuff in theirs and I didn't, so we each got our own individual calzones. Same dough, though.

Annie

My version of Stromboli is slightly different.
I put a lot of hot sauce in it.

When you bite into my Stromboli, it will erupt with red hot sauce, just like the Stromboli volcano, erupting with red hot magma.

dcarch

OMG that picture Lou , is truly worth a thousand words....Magnificent... Can't wait to make mine. Merry Christmas to you all.

June

Gemini40:
A close cousin to Stromboli and Calzone is Tiella of Gaeta.

Here is a little History, in case someone is interested.

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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 baccl� (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.

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We make abiout 35 of these at Christmas time.
Here is a little tutorial.
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" Tiella of Gaeta, Italy "
I used my Pizza Dough, rolled it out thin( but not thin 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 and Added some Olives.

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.
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Here is one made with Escarole and Pepperoni.

Lou

I made Calzones last night with 1/3 of the pizza dough from the night before. My filing was caramelized sliced red onion and mushroom, some cubed chicken, black olives, baby spinach - I added some lowfat Caesar Parmesan bottled dressing and lowfat mozzarella,roasted red pepper--the dough was rolled, and folded over, crescent shaped. Baked and served with homemade chicken noodle soup. It was fantastic on a cold windy day. And the best part - all the ingredients were leftovers or in the frig.

Lou, those pies look wonderful!

I, too, made Calzones last night. I had marinara sauce left over from pizza the night before so I made up a big batch of pizza dough (some for the freezer). Stuffed them w/ marinara (used more sauce than I would on a pizza), smoked sausage slices, red bell pepper, diced onion, fresh pineapple, mozzarella & ricotta.

First time for me to make Calzone. Or to eat it, for that matter. Made it up with stuff that I had on hand. Tasted really good. Now to put on the thinking cap and come up with a more adventurous ingredient combination...

"We make abiout 35 of these at Christmas time."

OMG!!!

Tiella is something new to me. Both of them look delicious. I may need to try making it soon. Thanks for the step-by-step photos.

Jim

This is another one of those dishes that I grew up on here in NY both from the pizzerias and my Italian parent's kitchen.

These calzones were made from pizza dough and were filled with ricotta and mozzarella. Deli ham or sausage or meatballs were common additions. I don't recall any offering with sauce or anything else. Today people have experimented and turned out variations though our local pizzerias still sell them the same way today. I'm looking at menus and they all list the same fillings... 'ricotta and mozzarella'.

For Christmas Eve, one of our knoshes will be mini calzones made with Pillsbury biscuits. Those will get the same treatment except with some Pecorino Romano and a little parsley.

Sue

I'm at elery's and he's made stromboli for tomorrow's dinner with his kids. He made them the way he learned to make them when he was a kid, working in the Italian grocery in Monroe.

Pizza dough, rolled out, sauce slopped on top of that, then cheese. One has pepperoni, mozzarella, mushrooms, red sauce, rolled up like a jelly roll and baked whole. The other one has our homemade italian sausage, onions, mushrooms, mozzarella, red sauce. I won't be eating either of them but I'll try to remember to take pictures before the boys descend upon them like ravenous locusts.

He used pizza dough that he got from a local pizza place, I usually use homemade bread dough because I like it better.

Annie