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In some Italian restaurants of the Northeast, stromboli is very much like a calzone: pizza dough folded over or rolled around an array of typical pizza toppings, baked until cheese melts and the exterior turns golden brown. The main difference is that most strombolis do not contain tomato sauce. A full-bore stromboli will be loaded with salami, pepperoni and/or sausage, mozzarella, peppers, and onions. In a few Midwestern pizzerias, the dish named stromboli is a hot sandwich of pizza ingredients built on a lengthwise-sliced loaf of Italian or French bread.