Calzone

Not to be confused with canzone.

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A calzone ( /kælˈzoʊni/, US /kælˈzoʊneɪ/, or /kælˈzoʊn/, UK /kælˈtsoʊni/;^[1] Italian: [kalˈtsoːne], "stocking" or "trouser")^[2] is a turnover that originates from Italy. It is shaped like a semicircle, made of dough folded over and filled with ingredients^[3] common to pizza.

The typical calzone is stuffed with tomato and mozzarella, and may include other ingredients usually associated with pizza toppings.

Regional variations

Sandwich-sized calzoni are often sold at Italian lunch counters or by street vendors because they are easy to eat while standing or walking.^{[citation needed]} Sweet versions, usually smaller and cookie-sized, are a specialty in the Marche.^{[citation needed]} Fried versions typically filled with tomato and mozzarella, are made in Puglia and are called Panzerotti.^{[citation needed]}

Somewhat related is the Sicilian cuddiruni or cudduruni pizza. This is stuffed with onions (or sometimes other vegetables such as potatoes or broccoli), anchovies, olives, cheese, mortadella: the rolled pizza dough is folded in two over the stuffing and the edge is braided, prior to frying.

Calzone in the United States

In the United States, calzone are typically made from pizza dough and stuffed with cheese (usually mozzarella cheese, but some varieties contain Parmesan, Provolone or a locally substituted cheese), or ricotta, ham or salami, vegetables, or a variety of other stuffings. It is typically served covered with marinara sauce, or topped with garlic and parsley-infused olive oil. The dough is folded over and sealed on one edge or formed in an enclosed circular shape^{[citation needed]} before being baked in an oven. In some areas of New York as well as in Parts of Italy Calzone are fried rather than baked.

Calzones are similar to stromboli, but traditionally the two are distinct dishes. A common misconception is that the ingredients are the primary difference between the two.^{[citation needed]} The ingredients are actually at the discretion of the chef. Although most strombolis are rolled, strombolis have also been known to be prepared like a calzone, where the only difference is that a calzone has the sauce on the side, where the stromboli is served with sauce on the inside of the folded crust.^{[citation needed]}

In Middletown, Connecticut, several restaurants offer scacciata, which is similar to a calzone, but is filled with either broccoli, spinach, potatoes or onions, and sometimes sausage. Scacciata were once regularly prepared in Sicilian immigrant homes in Middletown's North End.^{[citation needed]}

See also

• Stromboli (food)
• Panzerotti
• Pasty
• Empanada
• D.P. Dough

Notes

1. ^ dictionary.oed^{[dead link]}
2. ^ dictionary.com
3. ^ [1]