Ever been curious to the difference between a calzone and a stromboli? Rob and I debated this for a good ten minutes over dinner before turning to our trusted wikipedia. I thought the difference was one had ricotta cheese and the other just had mozzarella. Rob thought calzones had pizza sauce and strombolis did not. Turns out we were both wrong.
Calzones are like pizzas folded in half and the edges are like pinched shut. A stromboli is a long burrito like roll that is cut into slices.
I guess that makes this a stromboli. My thought? Whatever you want to call this, I think you will find it delicious. I could have easily eaten the entire dish however three slices were satisfying!
Sausage and Pepperoni Stromboli
1 tube refrigerated Pizza Crust Dough
1/4 cup Pizza Sauce
3 Mild Italian Chicken Sausages (removed from casing)
16 Turkey Pepperoni (cut into fourths)
1 T Parmesan Cheese
3/4 cup RF Shredded Mozzarella
Pre-heat oven to 375.
Cover a pizza stone (or baking sheet) with tin foil and spray lightly with cooking spray.
Remove sausages from casing and brown. Break up sausages while cooking.
Unroll pizza dough on tin foil and cover evenly with pizza sauce.
Add sausage, pepperoni, and mozzarella cheese.
Fold each side of dough over to meet in the middle. Pinch dough together on top seam and edges to create a seal.
Using another piece of tin foil on top, flip stromboli so that the seam side is down on the baking dish.
Spray lightly with cooking spray and top with parmesan cheese.
Bake at 375 for 20-25 minutes until golden brown.
Slice into 12 slices.
WW Points+ : 7 for two slices