Today we will take a look at the famous Italian Recipe- Stromboli. The real differentiation connecting stromboli and calzone is that the former is rolled whereas the second is folded. There is no difference in the cooking elements. Both usually contain cheese (usually mozzarella), meat, and/or vegetables. I advise varying the ingredients whenever you cook them. But stromboli typically contains tomato sauce inside and calzone has sauce over the side for dipping.
Ingredients (serves 5):
* two tablespoons – extra virgin olive oil * Two cloves – garlic, minced * 1 – large onion, diced * One – green pepper, diced * One pound – button mushrooms, diced * 4 – mild Italian sausage, casing removed * 1 1/2 pounds – mozzarella cheese, grated
Preparation:
Make the calzone dough the same method you prepare the stomboli dough. And prepare the tomato sauce the same way the stomboli tomato sauce is made.
Pour the oil into a pan and warm up over medium flame and add the garlic. Cook for one minute and then add the onion, green pepper, and mushrooms.
Saute till the time the mushrooms have shed their water and the mixture starts to brown. Cook the sausage in a different pan till it starts to brown, breaking up the meat into bits.
Preheat oven to four hundred degrees F. Pinch the dough apart into five separate but equivalent dough balls. Roll each ball flat on a lightly floured surface.
Wrap each piece of dough by means of a layer of mozzarella cheese, followed by the sausage and vegetables (evenly distribute).
Wrap again with the remaining mozzarella cheese and fold every dough sheet over, sealing the ends.
By means of a spatula, transfer the calzones to 2 lightly oiled baking sheets. Lay the two pans in the oven, one on the lower rack and the other on the higher rack. Cook for 15 minutes and then reverse the baking sheets and cook for an further 20 minutes. Offer with the tomato sauce on the top or on the side for dipping.
For additional details and videos on Italian Recipes and pasta recipes please look at pasta recipes