My grandmother, an Irish woman from New England married a sailor she met while serving at the local USO during WWII. She married into an Italian family from NY. She took her knocks in the family as an outsider, and was trained to cook Italian by the family matriarchs. As a ferociously hard-working woman she became the best cook in the family and was practically a celebrity for her calzones. As her first grandchild there is nothing she wouldn't give me - except her recipe for calzones. Now the filling was fairly simple ricotta ("rigoatt" as she'd say in her adopted Italian accent), mozzarella ("moot za rell") mostly and she even let me help with that but the real secret is the dough which unlike what you find in your local pizza joint wasn't just pizza dough wrapped around whatever. It was more like a pastry type dough that she'd lightly deep fry. Still came out soft and just a little flaky and just a tad - almost unnoticably doughy. Can anyone help me out in coming up with a recipe to get a similar dough to make calzones like my grandma's?