I need to work on my assembly. It was too big and that didn't do it any favors aesthetically.

In my world there are three things that separate stromboli and calzone.
Shape. Calzone is a folded pizza. Stromboli is rolled.
Cuts. You slash the top of stromboli with 5 cuts. Calzones aren't cut.
Ricotta. Calzones have ricotta. Stromboli does not.

I put ricotta in a stromboli. I can't even show this to my own family.

The worst part is how cheap it is. I might have to do it again.

I woke up that morning craving one of two things. Either the largest portion of mashed potatoes I'd ever made or the meat sweats. I opted for the meat sweats.

5 minutes to prep ingredients and proof yeast. 10 minutes of mixing and kneading. 30+ minutes of rise. A few minutes each for rolling out and filling. 35 minutes of baking, 10 minutes of resting. So let's say 85 minutes?

The crust takes less effort than pizza crust because it doesn't need to be baked before filling.

Ricotta is bringing the milk and salt up to 185, adding the acid, letting it sit for 20 minutes and the draining the whey off. So let's say 50 minutes for that. But it can be done while making the dough.

Caramelized onions was the most effort. That's 50 minutes of stirring.

In all probably 2 hours from start to finish. Add another 90 minutes and you can make the mozzarella too. Maybe 40 minutes at during that for sauce if you want even more scratch cooking.