Mini Spinach Ricotta Calzone Recipe (2024)

FAQs

Is a calzone the same as a stromboli with ricotta? ›

Stromboli almost always contains mozzarella cheese, and will sometimes have another low-moisture cheese mixed in. Calzones, on the other hand, tend to contain ricotta cheese. You'll often find other cheeses like mozzarella as well, but ricotta is traditional in a calzone and almost never found in a stromboli.

Set air fryer to 370°F and bake for 9 to 10 minutes. Baking times vary by air fryer. Calzone is done when it's golden brown and reaches an internal temperature of 165°F. Tip: To achieve a crisper bottom crust, use tongs or a spatula to flip the calzone over for the final 2 to 3 minutes of baking.

Don't forget to cut steam vents in the top of each calzone.

This prevents the dough from getting soggy, but it also releases the steam that builds up inside the pocket and causes the seam to burst.

Calzones' fillings do not include sauce; marinara is served on the side for dipping. Stromboli portions can also be dipped, but they can also be baked with the sauce inside.

Both are prepared with flour, water, salt, and yeast; that's the solution. In contrast, the eggs and olive oil used in most calzone dough give it a deeper flavor and a softer texture. Eggs and oil are not common ingredients in pizza dough, contributing to its crispiness and durability.

Panzerotti originated in southern Italy and central Italy, especially in the Apulian cuisine. They are basically small versions of calzoni, but are usually fried rather than oven-baked, which is why they are also known as calzoni fritti ( lit. 'fried calzones') or pizze fritte ( lit.

When assembling calzone, put cheese on first. This method prevents the sauce from going through and sogging up the dough. Poke holes or slits in calzone before baking to prevent a dough balloon from taking flight in your oven. Use the oven's middle rack for baking calzone.

Place your shaped calzone on the prepared baking sheet and bake for 10 minutes. Then, turn the oven down to 450°F (230°C), rotate the pan 180°, and bake until the exterior crust is a deep golden brown, about 10 to 15 minutes more.

Once out of the oven, I finish the calzones with a light brushing of fragrant, garlic-infused olive oil over top of each and a sprinkle of parmesan cheese for garnish, and serve while hot with extra marinara on the side.

Calzones use ricotta cheese, and stromboli does not. Stromboli is made with mozzarella cheese (preferably low-moisture) to keep moisture at a minimum. This helps the interior dough cook fully. Calzones usually use a blend of cheese that almost always incorporates ricotta.

Should a calzone have an egg in it? ›

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.

The major difference between a calzone and a stromboli is how they are folded and sealed before they are baked. Here's the best explanation I can find, courtesy of Bon Appétit: A calzone is a taco, while a stromboli is a burrito. Calzones and tacos are folded into a half moon shape. Stromboli and burritos are rolled.

A calzone is healthier because it has less cheese. While a stromboli contains cheese and pepperoni, a calzone has leaner meat and whole-wheat dough. The whole-wheat dough is lower in calories and contains more fiber. You should also avoid processed meats.

Calzone, a traditional Italian stuffed bread, was originally shaped into a long, narrow tube, akin to stromboli; in fact, the translation of calzone is "pant leg" These days, most calzone makers simply roll dough out like a pizza and fold it over like a turnover.

A stromboli is similar to a calzone or scaccia, and the dishes are sometimes confused. Unlike calzones, which are always stuffed and folded into a crescent shape, a stromboli is typically rolled or folded into a cylinder, and may sometimes contain a thin layer of tomato sauce on the inside.