On the east coast Italian restaurants (or pizza shops) sometimes offer both Strombolis and Calzones. Sometimes it seems that Calzones are a 'type' of Stromboli, because the menu has a single Calzone but a list of different Strombolis. But I doubt that's an accurate assessment.
So, what's the difference between the two? I'd be interested in the technical reasons as well as whey they're listed separately on menus (if the reasoning is different).
Also, I give the east coast location because I've heard out west a Stromboli may be thought of as a kind of hot sandwich (basically an Italian roll hollowed out a bit and filled). That's not the Stromboli or Calzone I'm familiar with - but if the definitions change drastically based on geographic area I'm interested in that as well.