A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006. Now a Popeyes fast food restaurant on Google Maps.

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Entry from December 13, 2010

Entry in progress—B.P.
Italian foods similar and often confused with the calzone include the stromboli, hippie roll/eppie roll and panzarotti/panzerotti.
Wikipedia: Calzone
A calzone (Italian “stocking” or “trouser”) is a turnover that originates from Italy. It is made of ingredients similar to pizza,[2] 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, [kalˈtsoːne]. Pronunciations of the word in English vary greatly, with UK: /kælˈtsoʊni/ or /kælˈzoʊni/,[3] and US: /kælˈzoʊni/, /kælˈzoʊneɪ/, or /kælˈzoʊn/.
Calzone in the United States
In the United States, calzone are typically made from pizza dough and stuffed with cheese (usually mozzarella cheese and ricotta, but some varieties contain Parmesan, Provolone (or a locally substituted cheese), ham or salami, vegetables, or a variety of other stuffings. It is typically served with marinara sauce on the side for dipping, or topped with garlic and parsley-infused olive oil. The dough is folded over, sealed on one edge, salted, then baked in an oven.
Calzones are similar to stromboli, but traditionally the two are distinct dishes. A common misconception is that the ingredients are the primary difference between the two. The ingredients are actually at the discretion of the chef. Although most strombolis are rolled, strombolis have also been known to be prepared like a calzone, where the only difference is that a calzone has the sauce on the side, where the stromboli is served with sauce on the inside of the folded crust.
In Middletown, Connecticut, several restaurants offer scacciata, which is similar to a calzone, but is filled with either broccoli, spinach, potatoes and onions, and sometimes sausage. Scacciata were once regularly prepared in Sicilian immigrant homes in Middletown’s North End.
Free Merriam-Webster Dictionary
Definition of CALZONE
: a baked or fried turnover of pizza dough stuffed with various fillings usually including cheese
Origin of CALZONE
Italian, from calzone (singular of calzoni pants), augmentative of calza stocking, from Medieval Latin calcea, from Latin calceus shoe, from calc-, calx heel
First Known Use: 1947
(Oxford English Dictionary)
calzone, n.
Etymology:  < Italian calzonecalzoni trousers (see calzoons n.), apparently with allusion to the folded shape of the dish.
A dish made by folding pizza dough in half around a filling before cooking.
[1944 N.Y. Times 20 Sept. 19/3   One of the variations on the pizza is calzone a la napoletana.]
1950 A. Boni

x. 165 (heading) Neapolitan Stuffed Calzone‥. Coat each calzone with more leaf lard and place on pie plate in hot oven for about 20 minutes.
1976 Monitor (McAllen, Texas) 14 Oct. c2/6 The mingled smells of salsiccia, bracciola, zeppole and calzone wafted from the stalls of food vendors around Father Zemo Square.
1992 A. Waters Fanny at Chez Panisse 101 Calzone is a big turnover pizza—half the flattened dough is folded over the filling and the edges are sealed together.
27 September 1933, Massillon (OH) Evening Independent, “My New York” by James Aswell, pg. 4, col. 3:
NEW YORK, Sept. 27.—A Night in Mulberry Street:
The Feast of Saint Gennaro has had Mulberry street in a state of plesant hysteria for days.
Peddlers’ wagons are ranged wheel to wheel like cannon on the Marne. The ordinary humble hucksters are full of pride and gay with the proceedings. Each cart has its crowded clientele. This is the sort of business the NRA ought to boast about, if it could breed it.
Here a plump Neapolitan with an enormous mustache deftly spreads batter, flips cheese, studs meat in the right places, then douses the whole in bubbling olive oil. He is making calzone, of batter, cheese and meat.
20 November 1943, Binghamton (NY) Press, pg. 9, col. 4:
Rosa goes back to the kitchen and cooks you up a lunch of pizza Napolitana-pastry replete with garlic, tomato paste and oil-and calzone, a great fried cake stuffed with cheese.
25 January 1947, New York (NY) Herald Tribunepg. 11, col. 7:
Pizzas of Cheese and Sausage
Baked Brown in Sally’s Oven

Golden Stuffed Pies Are
Baked to Order in This
East Harlem Hideaway

By Clementine Paddleford
Let’s do something different tonight. And why not? Don’t you get bored with the smart restaurant-type meal, each just like the other? Heaven knows that we do.  Now is the moment to strike out for Sally’s at 2217 First Avenue, between 113th and 114th Streets, location East Harlem, in the heart of Little Italy. The pizzas you’ll love and ditto for Sally, and ditto for Sally’s wife, Anna. Quaff the red wine; eat pizza pie. Stay past your bed time. No weariness tomorrow, for you have had fun. Just for this evening be a young sprout again.
(...)(Col. 8—ed.)
STUFFED PIE—The stuffed pizza, or call it calzonia, is Anna’s great glory. This takes the same dough as the pizza, but the architecture is different. First ricotta, then mozzarelle, next thinly sliced prosciutto, over this grated locatelli, a sprinkle of pepper and at last the olive oil.  Now the pie is folded like an apple turnover, its halves sealed with the fingers. It’s smeared lightly with olive oil and into the oven. The very dickens to eat, finger food, of course, and for us it dribbled untidily, but “love that pie all the same.”
Google Books
Footloose in Italy
By Horace Sutton
New York, NY: Rinehart
Pg. 317:
They also make a pizza calzone (trousers) of tomato, cheese and ham.
25 July 1954, Cleveland (OH) Plain Dealer, “How America Eats: Neapolitan Sandwiches” by Clementine Paddleford, This Week magazine, pg. 27, col. 1:
CALZONE, the Italian baked-meat sandwich—home town, Naples—comes to America. Popular pizza better look to its laurels; so had hamburger. This Italian snack, prized by the Neapolitans, is made with finely ground pork in its homeland. Here we substitute beef and biscuit dough for the bread. Serve it cold, thinly sliced—finger food with the drinks. Cut into squares, it’s a hearty hot sandwich for luncheon. Serve with a cheese sauce—a main dish for dinner.
1 pound ground lean pork, veal or beef
1/2 cup chopped onion
1/2 cup grated Swiss cheese
1/2 cup grated Parmesan cheese
1 large egg, beaten
1/4 teaspoon Tabasco sauce
1 1/2 teaspoons salt
2 tablespoons chopped parsley
Biscuit dough
1 egg yolk, slightly beaten

Posted by Barry Popik
New York CityFood/Drink • Monday, December 13, 2010 • Permalink

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