Frederic Melton
Bread stuffed with meat and cheese is commonly referred to as a stuffed bread or filled bread, though specific names vary by culture and preparation. In Italian cuisine, it’s often called *panzerotti* or *calzone*, with the latter being a folded pizza-like dish. In Latin American traditions, *empanadas* feature a pastry crust filled with meat and cheese, while Middle Eastern *fatayer* or *sambusak* offer similar savory options. Other variations include *stromboli*, a rolled Italian-American creation, or *pasties* in British cuisine. These dishes combine the heartiness of bread with the richness of meat and cheese, creating a satisfying and portable meal.
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What You'll Learn
- Calzone: Italian turnover filled with meat, cheese, and sauce, baked to golden perfection
- Stromboli: Rolled pizza dough stuffed with meat, cheese, and veggies, then baked
- Empanadas: Latin pastry pockets filled with seasoned meat, cheese, and spices
- Pasties: Handheld pies with meat, cheese, and veggies, often from British cuisine
- Khachapuri: Georgian cheese-filled bread, sometimes stuffed with meat for a savory twist
Calzone: Italian turnover filled with meat, cheese, and sauce, baked to golden perfection
Calzone, a masterpiece of Italian cuisine, stands out as a self-contained meal that combines the comfort of bread with the indulgence of meat, cheese, and sauce. Unlike its open-faced cousin, the pizza, the calzone is a turnover, meaning its ingredients are encased within a folded dough pocket. This design not only enhances portability but also locks in flavors, creating a harmonious blend of textures and tastes. Typically, the dough is made from simple ingredients—flour, water, yeast, and salt—but it’s the filling that steals the show. Classic combinations include pepperoni, ricotta, and marinara sauce, though variations abound, from sausage and mozzarella to spinach and feta for a vegetarian twist. The calzone is then baked until the exterior achieves a golden, crispy finish, while the inside remains warm and gooey.
To craft the perfect calzone at home, start by preparing the dough in advance; letting it rise for at least an hour ensures a light, airy texture. Roll the dough into a circle, roughly 8–10 inches in diameter, and spoon your chosen fillings onto one half, leaving a 1-inch border to seal the edges. Be mindful not to overstuff, as this can cause the calzone to burst during baking. A good rule of thumb is to use ½ cup of filling per calzone, adjusting based on personal preference. Brush the edges with water, fold the dough over, and crimp the seams tightly. For added flavor, brush the exterior with olive oil or beaten egg before baking at 425°F (220°C) for 20–25 minutes. The result? A golden-brown masterpiece that’s both satisfying and shareable.
What sets the calzone apart from similar dishes, like stromboli or empanadas, is its Italian heritage and the emphasis on balance. While stromboli is rolled into a log shape and often leans heavily on cheese, the calzone’s folded design allows for a more even distribution of ingredients. Empanadas, though also baked turnovers, typically feature thinner, crispier dough and are often smaller in size. The calzone’s hearty proportions and rich fillings make it a meal in itself, ideal for lunch, dinner, or even a late-night snack. Pair it with a side salad or a glass of Chianti for a complete Italian experience.
For those looking to experiment, consider incorporating seasonal ingredients or global flavors into your calzone. In the summer, try a combination of grilled vegetables, pesto, and fresh mozzarella. For a spicy kick, add jalapeños or chorizo. Families with picky eaters can customize individual calzones to suit different tastes, making it a versatile dish for gatherings. Just remember: the key to a great calzone lies in the quality of ingredients and the care taken in sealing the dough. With a little practice, you’ll master this Italian classic and impress even the most discerning palates.
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Stromboli: Rolled pizza dough stuffed with meat, cheese, and veggies, then baked
Stromboli stands out as a hearty, oven-baked creation that transforms rolled pizza dough into a self-contained meal. Unlike its cousin the calzone, which is typically folded into a half-moon shape, Stromboli is rolled into a log, sealing its fillings—often a combination of cured meats like salami or ham, melted cheeses such as mozzarella or provolone, and vegetables like bell peppers or spinach—within layers of dough. This method ensures even distribution of flavors and a crispy exterior, making it a satisfying option for both casual dinners and party platters.
To craft a Stromboli, start by preheating your oven to 425°F (220°C). Roll out pizza dough into a rectangle, aiming for a thickness of about ¼ inch. Layer your fillings evenly across the dough, leaving a 1-inch border along the edges to prevent leakage. Roll the dough tightly from one long side to the other, sealing the edges by pressing them together with a fork. Brush the exterior with olive oil or beaten egg for a golden finish, then bake for 20–25 minutes or until deeply browned. Let it rest for 5 minutes before slicing to allow the cheese to set slightly, preventing it from oozing out.
What sets Stromboli apart is its versatility. While traditional versions lean toward Italian-inspired fillings, you can experiment with global flavors. Try a Mediterranean twist with feta, olives, and sun-dried tomatoes, or go Tex-Mex with seasoned ground beef, pepper jack cheese, and jalapeños. For a vegetarian option, combine roasted eggplant, ricotta, and marinara sauce. The key is to balance moisture—avoid overly wet ingredients like fresh tomatoes, which can make the dough soggy. Instead, opt for pre-cooked or drained fillings.
Stromboli’s appeal lies in its portability and ease of serving. Cut into thick slices, it’s perfect for picnics, lunches, or as a game-day snack. Pair it with a dipping sauce like marinara, pesto, or ranch for added flavor. For a complete meal, serve with a side salad or soup. Its baked nature also makes it a healthier alternative to fried stuffed breads, though portion size matters—a typical slice contains around 300–400 calories, depending on fillings.
In the realm of stuffed breads, Stromboli shines as a customizable, crowd-pleasing option. Its rolled design not only looks impressive but also ensures every bite is packed with flavor. Whether you’re feeding a family or prepping for a gathering, mastering this dish opens up a world of culinary creativity, proving that sometimes, the best meals are the ones you can hold in your hands.
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Empanadas: Latin pastry pockets filled with seasoned meat, cheese, and spices
Empanadas, a staple of Latin American cuisine, are the quintessential example of bread stuffed with meat and cheese, elevated by a symphony of spices. These handheld pastries encapsulate the essence of comfort food, combining a flaky, golden exterior with a savory, aromatic filling. Unlike their global counterparts like Italian calzones or Indian samosas, empanadas boast a distinct half-moon shape, sealed with a decorative edge that not only adds visual appeal but also ensures the contents remain intact during cooking. The dough, traditionally made from wheat flour, lard, and water, is both tender and sturdy, capable of holding rich fillings without becoming soggy.
The heart of an empanada lies in its filling, a harmonious blend of seasoned meat, melted cheese, and spices that reflect regional flavors. In Argentina, beef is slow-cooked with onions, garlic, and cumin, while Colombian versions often include potatoes and raisins for a sweet-savory contrast. Cheese varieties range from creamy mozzarella to sharp cheddar, depending on local preferences. Spices like paprika, oregano, and chili powder add depth, creating a profile that’s both familiar and exotic. For a modern twist, vegetarians can substitute meat with black beans or roasted vegetables, ensuring the empanada’s versatility.
Preparing empanadas is an art that balances precision with creativity. Start by mixing flour, lard, and warm water to form a dough, then let it rest for 30 minutes to ensure flakiness. Meanwhile, sauté ground meat with diced onions, garlic, and spices until fully cooked. Add shredded cheese and allow the mixture to cool before assembling. Roll the dough into thin circles, spoon in the filling, and seal the edges with a fork or a traditional *repulgue* (twisted edge). Bake at 375°F (190°C) for 20–25 minutes or until golden, or fry for a crispier texture. Pro tip: brush the pastry with egg wash before baking for a glossy finish.
Empanadas are more than a meal—they’re a cultural emblem, served at celebrations, street corners, and family gatherings. Their portability makes them ideal for picnics or parties, while their customizable fillings cater to diverse tastes. For a crowd-pleasing spread, pair empanadas with chimichurri sauce or spicy salsa. Leftovers can be reheated in the oven to retain crispness, though they’re equally delicious at room temperature. Whether you’re a seasoned chef or a novice baker, mastering empanadas opens a door to Latin culinary traditions, offering a satisfying project with delicious rewards.
In a world of stuffed pastries, empanadas stand out for their balance of simplicity and sophistication. They’re a testament to the idea that great food doesn’t require complexity—just quality ingredients and thoughtful preparation. Next time you crave bread stuffed with meat and cheese, skip the generic options and embrace the vibrant flavors of empanadas. Your taste buds—and your guests—will thank you.
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Pasties: Handheld pies with meat, cheese, and veggies, often from British cuisine
Pasties, a cornerstone of British cuisine, are more than just handheld pies—they are a testament to practicality and flavor. Originating in Cornwall, these D-shaped pastries were designed for miners, who needed a hearty, portable meal that could withstand the harsh conditions underground. The crimped edge, traditionally thicker on one side, served as a handle that could be discarded after eating, avoiding contamination from dirty hands. Today, pasties remain a beloved comfort food, combining seasoned meat, cheese, and vegetables encased in a flaky, golden crust.
To craft a classic pastie, start with a shortcrust pastry dough, which provides the perfect balance of tenderness and structure. Roll the dough into a circle, then fill one half with a mixture of diced beef, potatoes, onions, carrots, and swedes (rutabagas), seasoned with salt, pepper, and a hint of Worcestershire sauce. Add a slice of sharp cheddar cheese for richness, though traditionalists might omit it. Seal the edges with a crimp, ensuring a tight closure to prevent leaks. Bake at 375°F (190°C) for 45–55 minutes, or until the crust is deeply browned and the filling is bubbling.
While pasties are often associated with Cornwall, variations exist across the UK and beyond. In Lancashire, for instance, the filling might include lamb and turnips, while Australian pasties sometimes incorporate curry spices or kangaroo meat. Despite these adaptations, the core appeal remains the same: a self-contained meal that’s as satisfying on a picnic as it is at a kitchen table. For a modern twist, consider adding sweet potatoes or butternut squash for a touch of sweetness, or experiment with plant-based fillings to cater to vegetarian diets.
When serving pasties, pair them with a simple side like pickled onions or a crisp green salad to cut through the richness. For a complete British experience, enjoy with a pint of ale or a cup of strong tea. Leftovers can be reheated in the oven to restore the crust’s crispness, though they’re equally delicious cold the next day. Whether you’re honoring tradition or putting your own spin on it, pasties are a versatile and enduring dish that bridges generations and cultures.
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Khachapuri: Georgian cheese-filled bread, sometimes stuffed with meat for a savory twist
Khachapuri, a Georgian culinary treasure, is a cheese-filled bread that embodies the country's rich dairy traditions. Typically made with a mixture of Imeretian or sulguni cheese, this dish is a staple in Georgian households and restaurants alike. The dough, often prepared with simple ingredients like flour, yeast, and water, is shaped into various forms—boat-like, circular, or even heart-shaped—and generously filled with melted cheese. While the classic version is vegetarian, adding meat to khachapuri introduces a savory twist that appeals to those craving heartier fare. This variation, often called *khachapuri achma* or *khachapuri kupati*, layers ground beef or pork with the cheese, creating a satisfying blend of textures and flavors.
To prepare khachapuri with meat, start by sautéing finely minced beef or pork until browned, ensuring it’s well-seasoned with salt, pepper, and traditional Georgian spices like blue fenugreek or coriander. Meanwhile, prepare the dough by letting it rise until doubled in size, then divide it into portions and roll each into a thin circle. Layer the dough with a mixture of grated cheese and cooked meat, folding the edges to seal the filling. Bake in a preheated oven at 375°F (190°C) for 20–25 minutes, or until the crust is golden and the cheese is bubbling. For an authentic touch, brush the top with a mixture of egg yolk and butter before baking to achieve a glossy finish.
Comparatively, khachapuri stands out among other cheese- and meat-filled breads like Italian calzones or Middle Eastern fatayer. Unlike calzones, which are fully enclosed, khachapuri often leaves the filling exposed or partially covered, allowing the cheese to caramelize slightly. Its dough is also softer and more pliable, akin to a cross between bread and pastry. While fatayer uses a thinner, flakier crust, khachapuri’s dough is richer and more substantial, making it a meal in itself. This distinction highlights khachapuri’s unique role in Georgian cuisine as both comfort food and celebratory dish.
For those new to khachapuri, pairing it with traditional Georgian accompaniments enhances the experience. Serve it with a side of *adjika*, a spicy red pepper sauce, or *tkemali*, a tart plum sauce, to balance the richness of the cheese and meat. Khachapuri is best enjoyed fresh from the oven, but leftovers can be reheated in a skillet to restore the crust’s crispness. Whether for breakfast, lunch, or dinner, this dish is a versatile and satisfying option that showcases Georgia’s culinary ingenuity. Its ability to adapt—whether vegetarian or meat-filled—ensures it remains a beloved favorite across generations.
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Frequently asked questions
Bread stuffed with meat and cheese is commonly called a stuffed bread, stromboli, or calzone, depending on the preparation and origin.
Yes, a stromboli is a type of stuffed bread rolled with meat, cheese, and other fillings, then baked until golden.
A calzone is a specific Italian variation of stuffed bread, typically folded over in a half-moon shape and filled with meat, cheese, and sauce.
Yes, it can also be called a stuffed sandwich, roll, or pocket bread, depending on the region and recipe.
This dish is popular in Italian, Mediterranean, and Middle Eastern cuisines, with variations like stromboli, calzone, and fatayer.
