Calzone

Calzone^{[a] [1]} is an Italian oven-baked turnover ^{[2] [3]} It originated in Naples in the 18th century.^[4] A typical calzone is made from salted bread dough, baked in an oven and stuffed with prosciutto or salami, mozzarella or ricotta, and Parmesan or pecorino, as well as an egg.^[4] 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), although calzones and panzerotti are often mistaken for each other.^{[5] [6] [7] [8] [9]}

Stromboli, an Italian-American pizza turnover, is similar to calzone, and the two are sometimes confused.^{[10] [11]} Unlike strombolis, which are generally rolled or folded into a cylindrical or rectangular shape, calzones are always folded into a crescent shape, and typically do not contain tomato sauce inside.^[12]

Sandwich-sized calzones are often sold at Italian lunch counters or by street vendors, because they are easy to eat while standing or walking.^[13] Fried versions of the calzone are typically filled with tomato and mozzarella; these are made in Apulia and are called "panzerotti".^[14]

In Basilicata, a variety of calzone is known as pastizz or u' pastizz 'rtunnar, which originated between the 18th and 19th century.^[15] Pork (or, more rarely, goat meat), eggs, and cheese are main ingredients for the filling.

Media related to Calzone at Wikimedia Commons

• Panzerotti
• Scacciata
• U' pastizz 'rtunnar

• Calzones
• Neapolitan cuisine
• Street food in Italy
• Stuffed dishes
• Pizza styles

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• Articles containing Italian-language text
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