What is stromboli

Here are a few suggestions! Look for the ingredients for this stromboli recipe at your grocery store's deli counter and salad bar. Peppadew peppers can also often be purchased in jars , sometimes under the name "sweet piquante peppers. A ll-purpose flour , for sprinkling. Place an oven rack in the lower third of the oven.

Lay a inch sheet of parchment paper on the counter and dust it with flour. Roll the dough on the floured parchment paper to a byinch rectangle. Add provolone, followed by the ham, mozzarella, and then the peppadews. Finally, sprinkle with capers. Brush the edges of the dough with egg. Using the parchment to help you, lift up one long end and start rolling. Continue rolling until the seam on the log is on the bottom. Pinch the ends so they don't open and tuck the dough under the roll.

Using the parchment paper as a sling, transfer the log on the paper to the baking sheet. Brush all over with egg and sprinkle with Parmesan. Use a paring knife to cut diagonal slits at 1-inch intervals all along the top. Bake the stromboli for 15 minutes. Cool on the pan for about 10 minutes.

Cut into slices along the slits. Serve immediately while hot; stromboli is also delicious at room temperature. Actively scan device characteristics for identification.

Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Calzones are Italian. They originated in Naples as a casual, standing-on-the-street way of eating pizza , and they vary in terms of ingredients and techniques in different regions in Italy. Stromboli is Italian-American. It originated in Philadelphia , from the depths of the Italian-heavy neighborhood of South Philly.

It was named after the Italian Isle of Stromboli. Cross-sections of stromboli, filled with ingredienTs like spinach, pepperoni, fennel, and sausage. Ingredients like cured meats, vegetables, and herbs can be used in both calzones and stromboli, but there are two things that set them apart. Calzones use ricotta cheese, and stromboli does not. Stromboli is made with mozzarella cheese preferably low-moisture to keep moisture at a minimum. This helps the interior dough cook fully.

Calzones usually use a blend of cheese that almost always incorporates ricotta. Calzones never have tomato sauce inside the dough. The secret is in the dough. You can also make your own dough of course.

I do make dough in batches from time to time and freeze it until I need it. This homemade pizza dough recipe would be a great one to try. Stromboli is a rolled pizza dough filled with cured meats, cheese and vegetables. So for those of you who are like me, my version has been adjusted for what we can get here. Which is basically none of the traditional ingredients.

I go to the deli and get sliced Genoa or hard salami, the big pepperoni and Virginia ham. For vegetables, my favorite addition is banana pepper rings. So feel free to throw those in if you like them. You will want to be careful if you add vegetables that might give off a lot of water like mushrooms or tomatoes because they will make your dough soggy.

You just throw it in the oven. Put your stromboli on some parchment paper to prevent sticking and watch as it gets golden and the cheese bubbles. Bring it out and allow it to cool on the baking tray for about 10 minutes then slice it and go. The first difference between calzone and stromboli is in how they are folded or rolled.

Stromboli are rolled with the fillings and calzone are folded in half over the fillings. Beyond that, they are different shapes, have different origins calzones are truly Italian and stromboli was invented in Philadelphia and different traditional fillings. Having been born and raised in PA and spending decades in the South Philly area, there are a few things I would change to make it more authentic: marinara should be used in the side as a dipping sauce. Spread a thin layer of dijon mustard in the dough instead before adding meats and rolling.

Add a little olive oil to the outside and sprinkle with oregano. Bake one pizza stone. Thanks for your tips Lauren. I sure wasn't claiming authenticity with my version--just tasty. This was Fanstastic!!!! You've done a great job sharing such a good recipe, we loved it. Thank you. How wonderful you are! Making this tomorrow.