The preparation of this Italian Easter pie, also referred to as calzone, is a traditional part of the holiday in my family. I grew up making this recipe with Tuma cheese. Known as “the lost cheese of Sicily,” this unique creamy cheese is made with cow’s milk from an age-old recipe. I also love to use Scamorza cheese in this recipe. Scamorza is another southern Italian cow’s milk cheese. Like mozzarella, the cheese curd is stretched, letting the curd mature in its own whey for several hours to allow acidity to develop. A good substitute for these cheeses is a mix of mozzarella and provolone.