Because Romano's has some of the best calzones in Houston, we asked the owner's son Frank Fragale to share some tips. "Stretch the dough out and work the edge so the inside is puffy." He said to make sure and "poke a hole" in the center of the pocket to "allow it to breathe." Of all the ingredients, Fragale says that "fresh ricotta is the most important." [Calzone Wire]
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