You know, when I sat and watched Luis Aguilar of Pizzetteria Brunetti make me an amazing calzone last month, I noted how he cut a couple slits in the top. So why in the hell did I ignore my better judgment and not do the same last night? Heck, I even notched the edges of my calzone with the tines of a fork, just as I saw Mr. Aguilar do.
Garrrrgh! I had one extra dough portion left over from Pizza Night, and I was so looking forward to having a homemade calzone for lunch tomorrow. Instead, I got this: