What is the difference between stromboli and calzone?
Both are folded pizza dough situations, but stromboli is typically rolled into a log and sliced, while calzones are usually folded half-moons and served individually. Stromboli fillings are also often layered so you get a little bit of everything in each slice.
How do I keep stromboli from leaking?
Three things help a lot: do not overfill, leave a clean border of dough, and pinch the seam well. Also, place it seam-side down on the pan and cut a few small vents on top so steam can escape. For extra insurance, lightly brush the border with water or egg wash right before you seal.
Can I use different fillings?
Absolutely. Swap in cooked sausage, ham, salami, roasted peppers, sautéed mushrooms, or spinach. If you add veggies, make sure they are cooked and well-drained so they do not waterlog the dough.
Do I need marinara inside?
Nope. I prefer marinara on the side for dipping so the inside stays creamy and the crust stays crisp. If you want sauce inside, spread a thin layer and keep it away from the edges.
Can I make it ahead of time?
Yes. Assemble the stromboli, cover tightly, and refrigerate for up to 24 hours. Bake straight from the fridge, adding 2 to 4 minutes if needed. Heads-up: ricotta (and especially spinach) can weep a bit overnight, so expect a slightly softer crust. If you want it as crisp as possible, drain the ricotta for 10 to 15 minutes and keep spinach to a thin, dry layer.
