I have cooked calzones with differing results. Sometimes it comes out that the insides of the calzones are too runny, even after cooling.
Some things I have done to ensure a dry, solid center are:
- Use egg(s)
- Use cheese
- Squeeze the ricotta with paper towel
I feel like the last item should not be necessary, that there should be some way to ensure a solid center each time. I'm just not sure what those steps are.
Any advice from those who know?