In case you haven't noticed, I've been on a real calzone kick lately. This week I made the filling using mushrooms cooked with garlic, sliced pepperoni and black olives, in addition to the usual egg, ricotta, cubed mozzarella and grated Pecorino.
I think this one browned exceptionally well, although I did go a little crazy with the kosher salt:
As always, I served the calzones with plenty of spicy marinara sauce:
An innards shot, with the gooey cheese and assorted fillings: