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Calzones

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Sweet versions, usually smaller and cookie-sized, are a specialty in the Marche region of Itlay. Fried versions typically filled with tomato and mozzarella, are made in Puglia and are called Panzerotti. In Italian the word calzone has three syllables, [kalˈtsone]. Pronunciations of the word in English vary greatly, with UK: /kælˈtsoʊni/ or /kælˈzoʊni/, and US: /kælˈzoʊni/, /kælˈzoʊneɪ/, or /kælˈzoʊn/.

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Sweet versions, usually smaller and cookie-sized, are a specialty in the Marche region of Itlay. Fried versions typically filled with tomato and mozzarella, are made in Puglia and are called Panzerotti. Related to the cuddiruni or cudduruni pizza. This is stuffed with onions (or sometimes other vegetables such as potatoes or broccoli), anchovies, olives, cheese, mortadella: the rolled pizza dough is folded in two over the stuffing and the edge is braided, prior to frying. A calzone (Italian "stocking" or "trouser" or "drooping sack" or "hanging fold") is a turnover that originates from Italy. It is made of ingredients similar to pizza, folded over and shaped like a crescent before being cooked. The typical calzone is stuffed with tomato and mozzarella, and may include other ingredients usually associated with pizza toppings. In Italian the word calzone has three syllables, [kalˈtsone]. Pronunciations of the word in English vary greatly, with UK: /kælˈtsoʊni/ or /kælˈzoʊni/, and US: /kælˈzoʊni/, /kælˈzoʊneɪ/, or /kælˈzoʊn/.