If you've ever set foot inside a pizzeria, you've probably seen a calzone. You know, the alarmingly large turnovers that are stuffed with meat, cheese, and vegetables before being baked until the ...

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. Most of us walk into a neighborhood pizzeria with the intention of buying a ...

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A calzone is essentially an Italian handheld meal made with chewy-crisp pizza dough stuffed with classic pizza toppings. The process for making a calzone is simple: sauce and fillings are placed on a ...

A stromboli and a calzone are not the same thing. Please, I beg you, trust me. I tell that to people quite frequently (because I am the type of person who talks about stromboli a lot) and no one seems ...

Pizza has a side dish problem. This is a universal issue for all pizza places, whether you’re a fan of the big delivery chains, or have a favorite pizzeria in your neighborhood. This is because most ...

Dan Richer didn’t have a white whale. He had a clam calzone. And it came to him in his sleep. “I had a dream, probably seven or eight years ago,” Richer, the owner of Razza Pizza Artigianale, told NJ ...

Q: What’s the difference between a calzone and a strombolli? I might have misspelled that. It’s early and my coffee hasn’t kicked in. —Susan Durian, Chicago The calzone is defined as a “half-moon ...

Ah, the elusive calzone. A mainstay of East Coast pizzerias, it may seem like San Francisco just hasn't caught on to the folded pizza's mysterious allure. Less trendy than thin-crust, less contentious ...