Calzone
Calzone[a][1] is an Italian oven-baked turnover, made with leavened dough.[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] In ItalySandwich-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. Jewish calsonesIn the Sephardic Jewish cuisine of Safed and Tiberias, Israel, there is a dish known as calsones or caltzones. These are pockets similar to ravioli, filled with tzfatit, a sheep's milk cheese produced locally in Safed. The dish is thought to have originated with Jews from Italy and Spain during the post-Inquisition era. These migrating Jews introduced it to Syria and eventually to Israel, where it is traditionally served during the Jewish festival of Shavuot.[16] See alsoMedia related to Calzone at Wikimedia Commons Notes
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