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|Place of origin||Italy|
|Region or state||Apulia, Abruzzo, Campania, Calabria, Sicily, Sardegna, Basilicata|
|Main ingredients||Ricotta, mozzarella, salami/ham, parmesan/pecorino|
|Variations||Tomato, provolone, anchovies, olives, onions, chards, minced meat, fish, cabbage|
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A calzone (US: /
Sandwich-sized calzones are often sold at Italian lunch counters or by street vendors, because they are easy to eat while standing up or walking. Fried versions of the calzone are typically filled with tomato and mozzarella: these are made in Apulia and are called panzerotti.
The Sicilian cuddiruni or cudduruni pizza is distantly related to the calzone. This is a dish stuffed with onions (or sometimes other vegetables, such as potatoes or broccoli), anchovies, olives, cheese and mortadella; the rolled pizza dough is folded in two over the stuffing and the edges are sealed before the dish is fried.
In the United States
In the United States, calzones are typically made from pizza dough and stuffed with meats, cheeses and vegetables.
Traditional calzone dough, consisting of flour, yeast, olive oil, water and salt, is kneaded and rolled into medium-sized disks. Each is then filled with cheeses such as ricotta, mozzarella, Parmesan, provolone, and other traditional vegetables or meats. The dough is then folded in half over the filling and sealed with an egg mixture in a half-moon shape, or is sometimes shaped into a ball by pinching and sealing all the edges at the top. It is then either baked or fried.
In some areas, just before serving, they are topped with marinara or other traditional sauce, or with a mixture of garlic, olive oil and parsley.
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- Gosetti (1967), p.785
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- Gosetti (1967), p.787
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- Gosetti Della Salda, Anna (1967). Le ricette regionali italiane (in Italian). Milano: Solares.