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Not to be confused with the Calzone, Stromboli is its own creation entirely.
We never tire of pizza night, especially with all of the pizza varieties that exist (Grandma pizza, deep dish, pizzette...) We're calling attention to one of our favorite Italian-American creations, the Stromboli.
While the name is often interchanged with Calzone, a Stromboli is completely different. While Calzones are an ages-old dish from Naples in Italy, the Stromboli is a much younger Italian-American creation. It originated in the 1950s in south Philadelphia, a neighborhood rich in Italian culture and home to many immigrants from Italy. (Some see it as more of a sandwich than a pizza - but that's beside the point!) The dish was named after the small Italian island of Stromboli off the north coast of Sicily.
Like a Calzone, a Stromboli is a "closed" pizza - dough on the outside, fillings on the inside. While a Calzone is folded over and shut like an Empanada, a Stromboli is rolled and tucked - similar to the preparation of a cinnamon roll! The beauty of it comes from when it's sliced up into pieces. The cross-section reveals a spiral of filling that's visually appealing and delicious, offering a well-balanced mix of every ingredient in each bite.
Sliced up Stromboli make a great bite for company, or a literal spin on family pizza night. Get started with Giada's Stromboli recipe, starring the classic Venetian pizza toppings of prosciutto and mozzarella. Dunk in warm marinara sauce for a perfectly cheesy snack, and watch Giada make it below!
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