Stromboli!!!

Well I thought I knew what the difference between stromboli & calzone was but I didn't. I thought it was obvious; it wasn't. Calzone had solely cheeses (mainly ricotta & mozzarella) & NO sauce, whereas stromboli could have anything in it, including sauce, right? Nope, that is not the thing that distinguishes the two. Apparently, the main difference is in the SHAPE. A stromboli is a considered a turnover whereas a calzone is an Italian "stocking" or "trouser". I was scared when I read this because I am notsogood with the dough, hence why I don't make my own! Whatever, they never have to look great when they are home made, juse TASTE great, right?! Anywhichway, they were PLEN-TY TAS-TY so here's my take on two kinds of Boli:

Stromboli

• 1/2 eggplant *(see below) 
• 1/2 cup bread crumbs

• AP Flour (enough to sprinkle to roll out the dough)
• 1 bag of Pizzeria Dough 
• 15 oz. ricotta cheese 
• 1/4 cup shredded mozzarella cheese
• 2 meatballs
• 1/4 cup leftover sauce
• S & P
• 1/4 cup olive oil
• Freshly grated Parmesan cheese

Preheat oven to 400 degrees. 

Spray a baking pan with olive oil spray. Prepare the eggplant first. Slice the half of eggplant horizontally into round pieces & place the pieces on the pan. Brush the top sides of the pieces lightly with olive oil  & then sprinkle some bread crumbs on them. Finish off by grating parmesan cheese on top of each eggplant slice. Place in the oven for 10 minutes. 

While waiting for the eggplant, prep the dough. Sprinkle out some flour on the counter or pastry board & spread out the dough with a rolling pin. Work it out into a large rectangle. Then slice this dough in half with a pizza cutter or pastry cutter.

Delineate a half of one of the halves :) In other words, take one of the rolled out squares & find it's center. 

In one, the "eggplant boli" I placed: 

1) eggplant (5 pieces) 

2) chopped pieces of meatball (3 TBSp) 

3) ricotta cheese (3 TBsp)

4) mozzarella (2 TBsp) then topped with 

5) sauce (3 TBsp). 

In the other, the "meatball boli" I placed:

2) chopped pieces of meatball (2 whole meatballs) 

3) ricotta cheese (3 TBsp)

4) mozzarella (2 TBsp) then topped with 

5) sauce (3 TBsp).

Then comes the wrapping up or turning over of the stromboli. Take one, with it's mixings placed. Pull the dough over the fixings to blanket them length-wise. Roll it a little to seal. Tuck/fold the two outer, smaller edges. Repeat with the second stromboli.

Place the 2 on a sprayed or parchment paper lined baking sheet. Poke some holes in the top to release steam while cooking. Then brush some olive oil on top of each & finish by grating some parmesan cheese onto the oiled stromboli.

EGGPLANT BOLI: Pocket-full of eggplant/meatball/cheesy goodness!

MEATBALL BOLI: Ooozing with cheesy-meatball goodness!