Pizza may headline a pizzeria menu, but the calzones and pasta keep regulars coming back. Umbria Gourmet Pizzeria in Bloomington listed both gourmet calzones and calzones as separate menu sections, alongside pasta dishes such as chicken fettuccine alfredo. This guide covers the Italian-American classics beyond the pizza box.
What is a calzone?
A calzone is pizza dough folded into a half-moon around a filling, sealed and baked. The name comes from the Italian word for “trouser leg” or stocking, a nod to its shape. Classic fillings are ricotta, mozzarella and cured meats. Tomato sauce is usually served on the side for dipping, which keeps the inside from turning soggy.
Regular vs. gourmet calzones
- Regular calzones stick to the basics: ricotta, mozzarella, pepperoni or ham.
- Gourmet calzones use premium or unusual fillings such as spinach and artichoke, chicken alfredo, sausage with roasted peppers, or vegan cheese and vegetables.
Calzone vs. stromboli
They look similar but are built differently. A calzone is folded and filled with ricotta; a stromboli is rolled like a log, sliced, and usually skips the ricotta. The full breakdown is in our calzone vs. stromboli guide.
Pasta at the pizzeria
Most American pizzerias carry a short pasta list built from a few sauces:
| Sauce | Base | Classic dishes |
|---|---|---|
| Marinara | Tomato, garlic, olive oil, herbs | Spaghetti, penne, baked ziti |
| Meat sauce | Tomato with beef or sausage | Spaghetti, lasagna |
| Alfredo | Butter, parmesan, often cream | Fettuccine, chicken alfredo |
| Garlic and oil | Olive oil, garlic, chili | Spaghetti aglio e olio |
Umbria’s signature pasta was the chicken fettuccine alfredo entree. Our fettuccine alfredo guide covers the dish’s Roman origins and how to make it at home.
Eating well the next day
Calzones and pasta reheat better than most pizza if you handle them right: oven for calzones, a splash of liquid for pasta. See our reheating guide.
Plant-based options
Dough, marinara and vegetables are already vegan, so calzones are easy to adapt. Learn how in the vegan calzone guide.
Explore the calzone and pasta guides
- Calzone vs. Stromboli: What’s the Difference?Calzone vs. stromboli explained: shape, fillings, sauce, origin and how to order each. A quick comparison table plus tips from a pizzeria menu.
- Vegan Calzone: Fillings, Dough and Dairy-Free TipsHow to make or order a vegan calzone: egg-free dough, dairy-free ricotta, the best vegetable fillings and how to stop it getting soggy.
- Chicken Fettuccine Alfredo: Where It Came From and How to Make ItThe Roman origin of fettuccine alfredo, how the American creamy version developed, and a simple pizzeria-style chicken fettuccine alfredo method.
- How to Reheat Pizza, Calzones and Pasta the Right WayThe best ways to reheat leftover pizza, calzones and pasta using a skillet, oven, air fryer or microwave, plus safe storage times for leftovers.
Frequently asked questions
Is a calzone just a folded pizza?
Close. It uses the same dough, but it usually includes ricotta and has sauce served on the side rather than baked inside.
Why is sauce served on the side with calzones?
Baking sauce inside a sealed calzone creates steam and makes the dough soggy, so most pizzerias serve it for dipping.
What pasta dishes do pizzerias usually serve?
Spaghetti with marinara or meat sauce, baked ziti, lasagna and fettuccine alfredo are the most common.
This guide is published by the team preserving the Umbria Gourmet Pizzeria website. Umbria Gourmet Pizzeria at 521 W 98th St, Bloomington, MN has permanently closed; this page offers general food information and is not an offer to order.
