This savoury Italian pie is a good traveler. The filling is baked in the same elastic dough from which the Italian bread 'ciabatta' is made. A bread that doesn't crack easily or quickly dry out, ciabatta lends sturdiness to a calzone. The calzone's simple dough and filling structure also makes it portable. And, what is most important, both the ciabatta and the filling enclosed in it are good to eat either hot...or not.

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