Homemade Stromboli Recipe (2024)

FAQs

Does a stromboli have sauce in it? ›

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 dough needs to be thick enough to support the weight of the toppings. Otherwise, your homemade stromboli will break apart when you try to seal it. Got ooze? Some toppings or oils from the meats may seep up and out of the slits in the dough, but don't panic!

Calzones and stromboli share several the same fillings, including cured meats and veggies. And while both have Italian cheese, calzones are made with ricotta (often alongside mozzarella and/or Parmesan) while stromboli are typically only made with mozzarella.

Calzones never have tomato sauce inside the dough. They're always dipped. While stromboli is also dip-able, it's totally cool to put some sauce inside stromboli, pre-roll.

What to Serve with Stromboli. Stromboli is a bit heavy with all that meat and cheese, so make sure to lighten up your plate with a simple side salad, or if you're feeling ambitious, go all out with an Antipasto Salad. You can even use some of the ingredients in the Antipasto inside of your stromboli!

Calzones usually contain the same ingredients as pizza: tomato sauce, mozzarella, and (almost always) ricotta. Stromboli is typically made without ricotta. Most chefs prefer to use just low-moisture mozzarella to keep moisture at bay.

A stromboli is similar to a calzone or scaccia, and the dishes are sometimes confused. Unlike calzones, which are always stuffed and folded into a crescent shape, a stromboli is typically rolled or folded into a cylinder, and may sometimes contain a thin layer of tomato sauce on the inside.

stromboli distinction is in how the sauce is featured. Stromboli tends to have a thin layer of sauce baked inside the dough, almost like dressing on a sandwich. Meanwhile, a calzone doesn't contain any, and the tomato sauce is instead served as a dipping sauce on the side.

Place on a parchment paper-lined tray, seam-side down and pinch the open ends closed. This next step is optional, but I have found it helps to keep all the ingredients from exploding out onto the pan.

Can I make stromboli the night before? ›

You can build your stromboli up to 24 hours in advance of baking and keep it tightly wrapped on a baking sheet in the fridge until baking time.

Refrigerator: You can keep your stromboli in a container, ziploc baggie, or plastic wrap in the fridge for up to one week. Freezer: Would you believe me if I told you that stromboli would be good for up to six months in the freezer? That's right, this is perfect for storing if you want to wait to finish up your meal.

Cottage cheese: As far as ricotta substitutes go, light and mild cottage cheese is your best bet. In fact, some people prefer to use cottage cheese because it has a similar flavor and fewer calories.

Best ricotta cheese substitute for baking

If you're short on time, however, blended cottage cheese is an ideal substitute in savory dishes, while whipped cream cheese makes a good alternative in sweeter baked goods. For a vegan alternative, tofu works well in baking and gives you control of the flavor.

STROMBOLI - pizza dough folded over in half filled with mozzarella, sausage, pepperoni, onions, peppers, and mushrooms. Sauce is served on the side. CALZONE - small personal size pizza dough folded over in have filled with ricotta, ham, capicolla and sauce.

A calzone is like a stuffed pizza pocket, filled with all the classic toppings – meat, cheese, and your choice of sauce wrapped in Pizza Dough. Prep a handful of these to have on hand throughout the week. They reheat really well and are perfect for packing work or school lunch.

To the best of my knowledge, Stromboli is rolled up to create layers on the interior in an almost spiraled fashion, whereas Calzones are large pockets, much like an empanada, without layering on the inside.