"Jeßus" > wrote in message
...
> 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.

That's not what they are in PA. They always have at least some ricotta
inside and no sauce. There was a pizza place that opened near here then
quickly closed due to family illness. Theirs was the same but had too much
garlic in it for me.