I would like to speak to the Calzone Authority
if I may
so I can have a better understanding
about the vast diversity
in size, volume and quality of calzones
I’ve experienced in my thirty five years
of sampling the products.

When I enjoy a calzone,
I ENJOY a calzone
but too many times
I have found the cheese inside
to be barely cooked
leaving me with chilly ricotta
which is not what I came into the experience for.

When I bought my first ‘zones from DP Dough,
they were consistently hot and crispy
but expanding out from that store
– then chain – I have found too much divergence.

If the Calzone Authority could use DP Dough
as their basis of QA, I think we’d be
in a much better national state.

I cannot speak on the subject of International Calzones.
On that topic, I will bow to other, wiser, poets.

But please, Calzone Authority, heed my words:
In the US
we can do better.
We must.