When you think about that cheese filled calzone, it makes your mouth water. Pizzerias around the world sell this delicious turnover in many different fillings. The most popular is cheese feeling. It\u2019s popular to add ham, meatballs and sausage to the calzone as well. \n\n\n\nWhat is the History of a Calzone?\n\n\n\nThe calzone originated\nin Naples during the 1800\u2019s. It is a It\nis really a folded pizza with mozzarella cheese. The dough is salted bread. Some people add salami, vegetables and eggs\nas well. \n\n\n\nYes, they\nare even made with pepperoni. You can\noften find calzones being sold by street vendors as well. They are often easy to hold, and people love\nthem because of the gooey cheese in the middle. \n\n\n\n\nIn Apulia and panzerotti, calzones are deep fried. \n\n\n\nWhat Ingredients Are Inside of a Calzone?\n\n\n\nSaltFlourOlive OilYeastWater\n\n\n\nWhen the\ncalzone is rolled out, they become a disc shape. You can make extra-large, large, medium and small\ndisc sizes. It\u2019s all up to you and how the\ncustomer likes the calzone. Before\nputting the calzone in the oven, it is often brushed with egg wash. \n\n\n\nIn order to\nmake your calzone not explode in the oven, its important to not make the dough\nto thin. Try to not overstuff your calzone.\nIn this case, more is not better. Make\nsure that when you fold the dough over the calzone, its loose. When baking, make sure to cut slits in the\ntop to let the air out. This also prevents\nsoggy dough from occurring. \n\n\n\nIn Italy, it\nis common to use ricotta chees and provolone. \nIn New York, it is often common to put some marinara sauce on top of the\ncalzone before serving. Sometimes marinara\nsauce is served on the side if people like to dip it. \n\n\n\nMany people\nconfuse Stromboli for a calzone. The easiest\nway to determine the difference is that Stromboli is rolled, and the calzone is\nlike a turnover. The ingredients are\nalmost identical. \n\n\n\nSome people\nfind that the Stromboli is easier to eat because it rolled and not so cheesy as\na calzone. Calzones are full of cheese\nand can be difficult to eat because the hot cheese is stringy. \n\n\n\nStromboli\ndid not originate in Italy. Historians believe\nthat it originated in the United States by American Italians. When pizza was brought to New York in the 20th\ncentury, the idea of Stromboli came into light. \n\n\n\n\nThe term Stromboli comes from a 1950\u2019s movie. The movie starred Ingrid Bergman. It is believed that the inventor of the Stromboli needed a name for his creation and decided to call it Stromboli because of the movie title.\n\n\n\n It is true that many people call Stromboli a sandwich. It sorts of looks like one. It is believed that Stromboli originated in Philadelphia,\nPA. \n\n\n\nCalzones are\na lot of work. If you want to save them\nfor another day, you can do that. They often stay good in your refrigerator for\naround 7 days. If you freeze them, they can last a lot longer. \n\n\n\nWhat is\nPanzerotti?\n\n\n\nPanzerotti\noriginated in Naples as a pizza. It is\noften made by pan frying it or deep frying it. \nThe dough must be rolled out and then sealed. Pizza chefs will often use a rolling pin for\nthis process. It\u2019s important to not poke holes in the top with a fork. When you deep fry it, do it at around 325\ndegrees.