21 replies to this topic

[Fat Guy]

The pizza-consumption idiosyncrasies topic has been a goldmine of ideas for related topics. One thing I wanted to start getting to the bottom of is a taxonomy of non-pizza, pizza-like things. I happen to like stromboli a lot. I assumed it was a real Italian pizza variant but Wikipedia says it comes from Philadelphia in the 1950s. I also hear that "pizza rolls," which are sometimes like stromboli, I gather, and sometimes like egg rolls with sauce-cheese filling, are gaining popularity. What else is out there?

[Chris Amirault]

We're got "pies" and "calzones" here. Wikipedia on the matter.

[BeeZee]

Panzarotti...a fried calzone. I think calzone is the closest to "pizza", it's pizza dough turned over the filling and sealed into a crescent shape. Usually no sauce inside, you are given sauce on the side to add as desired. I guess that helps the dough cook better, without the extra moisture inside.

[jsmeeker]

I love a calzone. Back in my college days, there was a local pizza joint across the street from the campus that made a tasty calzone.

[Jaymes]

I really love meatball subs, and other "pizza type" sandwiches, including stromboli and calzoni when they have a higher "good stuff" to bread ratio.

The pizza rolls that I've had, however, are mainly dough, with just a little bit of the good stuff in the middle.

They seem to be pretty popular. But I'm not a fan.

[Cleo]

I have not actually made these stuffed pizza rolls yet, but I just added them to my list. My 6 and 4 year old kids (and my husband!) will love these...though I would make them with meatballs or sausage in them rather than pineapple and ham.

[TheNoodleIncident]

I went to college in Upstate NY, and one company was doing fantastic by selling all different kinds of calzones (http://www.dpdough.com). They weren't really big at my school, but we ate it every time we visited friends in Corland, Albany, etc. Tons of different filling options, and they would pretty much make anything you could think of. They definitely catered to the late-night drunk crowd (who DOESN'T want a buffalo chicken calzone at 4am?).

Though intoxication may have affected my senses, I remember the calzones being pretty darn good.

[ambra]

Panzarotti...a fried calzone. I think calzone is the closest to "pizza", it's pizza dough turned over the filling and sealed into a crescent shape. Usually no sauce inside, you are given sauce on the side to add as desired. I guess that helps the dough cook better, without the extra moisture inside.

We use sauce inside our panzerotti. The trick is to use crushed tomatoes and to not put the sauce until right before you seal and throw in the oil. Be sure to close tight! I recently wrote out a family recipe if anyone is interested. There's a famous place in Milano that has like 50 different fillings. I think I have pics of mine.

I am OBSESSED with filled dough. Luckily, they are where I live too.

We get "Ciaccino" which looks like very, very thin focaccia filled with mozzarella and ham. Can also be found with other ingredients, but that's the most popular.

There are rounder versions, that are rolled up with the ingredients that vary from city to city, place to place. Examples can be peperoni and provola and others with cicoria or other leafy green veggies and mozzarella, Broccoli Rabe and Sausage and all kinds of other fun things.

Around Easter, my family makes a rolled bread with baccala onions and olives. And another with ham cheese and raisins. I think I might have a pic laying around if anyone is interested.

In the fall, they make schiacciata with grapes and sprinklings of sugar which I dream about because they only do it in the Fall, really.

[eldereno]

I love stromboli, with marinara on the side!!!!! Think I may need to thaw some pizza dough soon!

[Chris Hennes]

I'm not a huge calzone fan: the magma-like interior is more like a weapon than a foodstuff. Then again, maybe if I dipped it in Ranch dressing to cool it off first...

Edited by Chris Hennes, 07 September 2011 - 07:28 AM.
Meant calzone, not stromboli

[Katie Meadow]

I used to like making a dish called "Cauliflower Pizza Flavor." It consisted of roasting large florets under a layer of pizza sauce and then a topping of grated mozz. It was easy, especially if you had some leftover home-made pizza sauce. And it was a good way to dispense with a lot of cauliflower. And of course it eliminated having to make a pizza dough, so it's questionable that it can be called a true non-pizza pizza, but it satisfied the pizza urge, included a healthy serving of cruciferous vegetable, tasted good and was relatively fast to produce. Chez moi, BYOR.

[suzilightning]

calzones from mid island(around bohemia on long island).

the other item is from my friend joyce's family: scaccia.

for all hoidays that have to have non meat "pizza" products that comes from italy - pizza dough, tomato sauce, romano cheese that is fine grated, grated like mozzarella and then cubed. fold up and roll like a stromboli, bake and serve with the extra tomato sauce. it is fantastic hot or room temp.

[Aloha Steve]

What's the difference between Pizza sauce and tomato sauce?

Maybe this should be in a different place?

Edited by Aloha Steve, 06 September 2011 - 06:49 PM.

[Toliver]

What's the difference between Pizza sauce and tomato sauce?

Maybe this should be in a different place?

Pizza sauce usually comes already seasoned...it's a short-cut in a jar/can.
Tomato sauce is just that.

[runwestierun]

Pizza pops!

http://tastykitchen....ses/pizza-pops/

[natasha1270]

The cafeteria at work sometimes offers a pizzarito. I've never tried it but I gather the individual sized pizza is baked and then rolled.

[Mette]

In Denmark, pizza rolls, similar to cinnamon buns, are very popular, and handy for lunch boxes and picnics. Lots of pictures here

[rjchew]

In Sicily I ate some really good flat folded pizzas. They were called 'pizza rustica', but weren't the big deep filled pie, and looked like this. Really delicious and actually portable!

[DanM]

There are also the two bastard stepchildren of pizza, hot pockets and toaster pastries. Neither of them are particularly good, and I dare say barely edible. They tend to be the staple of college students and those without free time to get something better to eat.

Dan

[Psungee]

I'm currently working on a recipe for a covered pizza. I tasted it in a (now defunct) restaurant in Montreal. I've heard/read it referred to as both a panzarotti and as a calzone. I've seen it described as "pizza with a lid" as well as some other term I don't remember. An Italian friend simply referred to it as a "bread". I think it's best on a basic, white crust (although I've been making variations of partial whole wheat crusts and, my personal favourite, a sesame crust but not with a covered pizza).

[demiglace]

I'd love your recipe Ambra

Edited by demiglace, 10 November 2011 - 02:27 AM.

[Debs Raving Recipes]

Well folks, my first post!! I just had to comment......at my cafe, Red Box Pizza on the lakefront at Tuross Head NSW Australia, we make great wood fired Calzones with assorted fillings, both savoury and sweet. They are a bigger meal than a pizza and still perfect to share. A fetta/ tomato/ spinach/ spanish onion and cumin combo is my favourite! My favourite sweet one, involves, custard, caramel and banana!

I use my pizza dough, just rolled a little thinner.
Debbie
My link