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I always understood Stromboli to be mainly meat & sauce and Calzone to be mainly cheese.
But I had Calzone in Venice that were very meaty, so maybe I got them the wrong way round? Perhaps it depends on the region. Or perhaps there was originally a difference that has eroded so that now they are generic terms. For example the contents of a traditional Cornish Pasty bears no relationship to what you find inside most of the ones you buy in shops.
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