To quote my darling husband - "Last week you made pizza dough stuffed with meats and cheeses. This week you made a calzone."
That is a high compliment coming from a man who told me he wasn't sure he wanted me to make calzones for dinner last night. Initially we were going to have broccoli, garlic and ricotta pizza but then I decided to take the toppings and make them into calzones. He was rightfully skeptical after the dry calzones we had last week, but now we know for sure that was due to not having enough ricotta cheese.
This time I brushed the tops of the calzones with oil and sprinkled on some kosher salt. SP said that is a must for every calzone I make from here on out.
An innards shot, complete with gooey, melted mozzarella and ricotta:
I used a 15-ounce container of ricotta for the filling and it was the perfect amount. I also cut up one large stalk of broccoli into a fine dice and cooked it with some olive oil and a lot of minced garlic. Red pepper flakes added a nice kick and helped balance out the rich and creamy ricotta. The rest of the filling consisted of diced mozzarella, grated Pecorino, one egg, salt and pepper.
SP ate his calzone with some marinara, but I thought it was perfect on its own. The calzones are huge so we always eat half and save the other half for lunch the next day. I can't wait to heat mine up later.
EDIT: I had the other half of my calzone with some marinara and it was outstanding. I was surprised it was so good considering I don't use sauce when making the broccoli pizza. I think calzones are just made for dipping.