It’s tough to beat a homemade calzone or Stromboli. Unlike the thinner styles of pizza you don’t need a ridiculous 1000 degree oven to get it perfect. An ordinary home oven is perfect for calzones and Stromboli’s.
The only thing my wife and I do differently than you, is I grew up with tomato sauce on the inside of calzones and thus prefer it that way even now. But I don’t make a marinara, I just take a can of San Marzano tomatoes and crush it in hand removing the stemmy part and add in both minced or crushed fresh garlic and garlic powder and then add a little minced fresh thyme and fresh oregano to make “the sauce”. And for the main ingredients I’ll vary up the combination but I usually like 1) pepperoni, Calabrian sausage and hot cappy; 2) three meat meatball pieces and carmelized onions and 3) mortadella, sliced cerignola olives, a sweet “city” ham and genoa salami.
