A few months ago, I added calzones into our dinner rotation. I used a great pizza crust recipe, I used ricotta and mozzarella cheeses like a typical Italian place, but there always seemed to be something...off.
Either there was too much crust and not enough toppings, or the flavor was just too flat. I even tried dipping the calzone in garlic butter, but it wasn't the same as those amazing calzones we get from our local pizza place.
And then I had a brainstorm.
