Calzone
A calzone (UK: /kælˈtsoʊni, -neɪ/, US: /kælˈzoʊn, -zoʊneɪ, -ni/, Italian: [kalˈtsoːne]; 'stocking' or 'trouser') is an Italian oven-baked turnover, made with leavened dough. It originated in Naples in the 18th century. A typical calzone is made from salted bread dough, baked in an oven and stuffed with salami, ham or vegetables, mozzarella, ricotta and Parmesan or pecorino cheese, as well as an egg. Different regional variations in or on a calzone can often include other ingredients that are normally associated with pizza toppings. The term usually applies to an oven-baked turnover rather than a fried pastry (i.e. panzerotti), though calzoni and panzerotti are often mistaken for each other.
Simple calzone in an Italian pizzeria, cut in half | |
| Type | Folded pizza, turnover |
|---|---|
| Place of origin | Italy |
| Region or state | Southern Italy |
| Main ingredients | Ricotta, mozzarella, salami/ham, Parmesan/pecorino |
| Variations | Tomato, provolone, anchovies, olives, onions, chard, minced meat, fish, cabbage |
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| Pizza |
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A stromboli, an Italian-American pizza turnover, is similar to a calzone, and the two are sometimes confused. Unlike strombolis, which are generally rolled or folded into a cylindrical or rectangular shape, calzoni are always folded into a crescent shape, and typically do not contain tomato sauce inside.