The following question came up in conversation today. What's the difference between a Panzerotto and a Calzone? Somebody said one is bigger. Somebody said Panzerotti are fried. Somebody said one was invented in New Jersey. Somebody said the gooey stuff inside each is different. What's the straight goods? And when we figure that out, answer me this - What's the difference between both of them and a stromboli? Now I know all are different than a pasty, but then I've never had a genuine Cornish pasty, only the ones on the Upper Michigan Peninsula. Then there is the matter of the sambusa. And the empanada. And the pupusa. I'm sure some google searches would clear up these here waters, but why go to google when I can turn to that most super-intelligent group, ready for Mensa, the Mister Anchovy readership.
Can you define all these tasty stuffed delights? What's your favourite? Which ones am I missing?