Chicken - Bacon - Olive - Cheese - Mad Hunky Stromboli

[Fishawn]

Rained all day yesterday so didn't feel like getting soaked grilling. Whipped up this with cooked/shredded chicken, lots of bacon, can of olives, mozzarela & Alfredo sauce & some Mad Hunky for the halibut. Wrapped it up with a couple of dough sheets and baked @ 375* for aboot 18 minutes. Let cool a bit, then sliced & served. Drizzled a bit of Warm Alfredo sauce over the slices. These are kinda fun & basically anything goes as far as ingredients go Had to microwave aboot 45 seconds before serving to get the cheese melty again. But no biggie, do it with Gator also.....

[Savannahsmoker]

Man O' Man what a meal.

[Slanted88]

Uhhh...That IPA is Mine! Run back to the store...That gig will be done eatin when ya getz back!

[Critterhunter]

Lovin' me some Stromboli.Local Resto around here makes Damn good oones but only for lunch one day a week.Looks great

[THE ICEMAN]

Hate to get too technical but... A stromboli is more of a rolled/stuffed turnover type of thing... http://en.wikipedia.org/wiki/Stromboli_(food)
That's more like a calzone... http://en.wikipedia.org/wiki/Calzone
The calzones I remember as a kid were from a shop owned by a little old Italian lady in the Farmers Market in Fresno, Ca. They were basically seasoned finely ground beef with mozzarella cheese, sauce in a folded dough & then deep fried.

I realize that there is not a great deal of difference between the two but for some reason always think of a calzone as deep fried.

Nevertheless, I'd be all over that whatever that thing is.


EDIT: OBTW, I love the family pic in your signature.

[Fishawn]

Hate to get too technical but... A stromboli is more of a rolled/stuffed turnover type of thing... http://en.wikipedia.org/wiki/Stromboli_(food)
That's more like a calzone... http://en.wikipedia.org/wiki/Calzone
The calzones I remember as a kid were from a shop owned by a little old Italian lady in the Farmers Market in Fresno, Ca. They were basically seasoned finely ground beef with mozzarella cheese, sauce in a folded dough & then deep fried.

I realize that there is not a great deal of difference between the two but for some reason always think of a calzone as deep fried.

Nevertheless, I'd be all over that whatever that thing is.


EDIT: OBTW, I love the family pic in your signature.

....... I guess there's plenty of room for conversation on what it really is, or should be called???...... IMO, a Calzone would have a pizza type crust? and a Stromboli would have more of a Crescent? or lighter type crust? ... But, I'm not sure.... I'm not a big bread/crust type of guy, so I'm prolly using the wrong lingo for you cats..... The first time I ever heard of a Stromboli was when I first got married, aboot 18 years ago & a Pampered Chef recipe book had one in it...... Can't remember what it was stuffed with, but I'm pretty sure it had this crust..... Besides the Alfredo sauce being too salty, it was really good.

[Wingman]

Way to rock it Scott! Man it looks good.

[tadowdaddy]

Good food and a nice IPA. Lagunitas is a good one (at least I think that's what you're drinking there). for a great combo!

[curious aardvark]

I'm calling it a giant pasty

looks damn tasty whatever it answers too

so where's the halibut ?

[tenacious bee]

As far as I know most pizza places use the same dough for both calzones and strombolis. The difference between the two is as iceman describes from what I was told by the owner of a very popular pizza joint around here. Calzone usually has ricotta cheese and is folded. Ingredients are cut into larger chunks with very little sauce added. The dough is tossed less than pizza to keep it thick. Stromboli is rolled with pretty much what goes on a pizza and the dough is tossed thinner than pizza. I imagine this varies from one pizza guy to the next but that is what I know so I am going with it.

I was able to knock these guys out using his advice.

[Fishawn]

Nice Calzones or, are they Stromboli's or Pasty's ..... From what I can gather, it appears to be Italian in origin & like the pizza, has lots of different versions. The original version I was exposed to came from me wife, from some Pampered Chef party filled with wine swilling women & the store bought dough/crust & I think the original I tasted had ranch dressing & broccoli with the chicken

Just trying to throw ideas oot for others to try & expand on. A lot of different versions of "Stromboli" can be found (Chicken Cordon Bleu, Ham & Cheese, etc.) ..... Hell, hot dogs wrapped in this stuff & baked are good.

[tenacious bee]

Those are Stormbolis. I made those as they were pretty easy compared to the calzone instructions I was given. I used fast rising pizza dough, rolled it out, rubbed with eevo, threw on capicola, sandwich pepperoni, salami,onions, chopped green peppers, shredded mozzarella and some canned sauce. Rolled it up, folded down the edges ,rubbed with more eevo and cut slits to vent the steam. As soon as I get my pizza stone I am going to do some on the 22.5" . I will make a thread.....

Ya know the more I think about it the more I want these like today. I may stop by lowes on my way home and grab a few pieces of ceramic tile.

[Richtee]

Ya know the more I think about it the more I want these like today. I may stop by lowes on my way home and grab a few pieces of ceramic tile.

Get a few extras... I have had them crack using them as a heat block for indirect grilling on my S-M Provided® Weber

[tenacious bee]

Thanks for the tip. I think I will just wait for the stone.

[Fire it up]

Looks tasty, loving the list of ingredients and glad you used mozz. Lots of folks will add things like cheddar which does work BUT cheddar cheese is kind of forbidden in strombolis.

As far as I know most pizza places use the same dough for both calzones and strombolis. The difference between the two is as iceman describes from what I was told by the owner of a very popular pizza joint around here. Calzone usually has ricotta cheese and is folded. Ingredients are cut into larger chunks with very little sauce added. The dough is tossed less than pizza to keep it thick. Stromboli is rolled with pretty much what goes on a pizza and the dough is tossed thinner than pizza. I imagine this varies from one pizza guy to the next but that is what I know so I am going with it.

Yup

Being relatively close to NY we have loads of pizza places around here, most of them run by your typical New York Italian...Hey, whatsa matta you? Vaffanculo! Boppity boopy...
and they are all done as The Bee described.