On Sat, 11 Jul 2020 16:15:14 -0700, "Julie Bove"
> wrote:

>I'm going to make Calzones for dinner. Just cheese for the filling. I think
>I make them once before and my then husband was not impressed as they were
>not authentic. Not many places make them here. I don't recall ever getting
>any in NY. I had my first one in Reno but didn't like it as they used only
>Ricotta for the filling. Had them many times in PA where they used Ricotta
>mixed with other cheeses.

Never come across a Calzone like that before.

>One thing all had in common was there was no sauce inside. Sauce was served
>on the side to dip them in.

Eh? What sort of Calzone is that?

>I was looking at recipes to get a bake time/temp. It was hard to find many
>recipes for just cheese. Most were broccoli and cheese or spinach and
>cheese. And most had sauce inside. Also, many were made into squares,
>triangles. rectangles, etc.
>
>To me, a Calzone is a folded over circle and has no sauce inside. How do you
>make yours?

I don't. But I used to make them when I worked at a restaurant. In
simple terms, they were one of many pizzas on the menu, folded in
half.