Today is National Pizza Day, which ask the question is a Stromboli or a Calzone just another word for pizza? They are. But then again, they aren’t. Pizzas are open-faced, Stromboli are square pizza dough that is rolled. Calzones are round pizza dough that is folded in half. The similarities are in the dough. The differences are what you do with it.
While Pizzas and Calzones are Italian in origins, Stromboli is as Italian-American as it gets, straight from the neighborhoods of South Philly to be exact. If the rule of Stromboli is to roll it like a burrito, I’m not sure what to call mine. The dough is rectangle, then cut into strips criss-crossed over the filling, not rolled or folded. Is that a lazy Stromboli? Yeah, that sounds about right.
I am not a big pizza fan, but I do like Calzones and Stromboli. Don’t ask me why. It’s like Hubby not eating a Cheese Burger, but ordering extra cheese on his pizza.
Anyway you slice it, fold it or roll it, hope you have a great National Pizza Day!
Italian Meat Lover Pizza Stromboli
1/2 lb Italian Sausage
1 can refrigerated Pizza Dough
Flour as needed
1/4 Marinara Sauce
6 oz Deli Salami
6 oz Deli Pepperoni
1 cup Mozzarella Cheese, shredded
Italian Seasoning to taste
Note: Do no use thin-crust pizza dough.
Brown the sausage in a skillet. Break apart as it cooks, drain and set aside to cool.
Heat oven to 425 degrees. Line a large baking sheet with parchment paper, trimming to just fit.
Once the paper size has been adjusted to fit the pan, remove the paper to a large cutting board.
Lightly flour parchment paper. Roll out pizza dough into a big rectangle on the parchment paper.
Spread dough with marinara sauce. Down the center of the dough, layer Salami, Pepperoni and Sausage. Sprinkle with shredded cheese. Leave a border of dough about 1 to 2-inches uncovered. Sprinkle the filling liberally with Italian Seasoning.
Using a sharp knife or pizza wheel, cut the outer thirds of the dough into 1-inch strips on either side of the filling. Wrap the dough over the filling, crossing strips as you go. (Think Mummy Wrap)
Carefully move parchment paper with the Stromboli to the baking sheet.
1 Egg, beaten
1/8 cup Water
1/4 teaspoon Italian Seasoning
Lightly beat egg in a small bowl with water. Brush the Stromboli with egg wash. Sprinkle with Italian Seasoning.
Bake in the heated oven for 10 to 12 minutes, or until golden brown.
Remove from oven. Let rest for 5 minutes. Cut into slices. If desired, serve with a warm marinara sauce for dipping.