Nate, I'm going to throw out some thoughts with the understanding that I believe this is a chain/NY hybrid and a bit outside of my realm of expertise. With his Papa John cloning experience, I think Peter could be in a better position to offer advice here, so if he disagrees with anything I say, I'd defer to his recommendations.
The crumb shot seems to reveal the slightly darker shade of a long fermented (at least overnight) dough. As I look at Monte Cello's on a map, the proximity of the locations seems to indicate the possibility of centrally prepared commissary dough, which, in turn, usually translates into multi day ferments.
I'm getting a strong sheeter/conveyor/docking vibe. I've never seen a calzone cooked in a conveyor, but, if the conveyor is slow enough, I think it's possible. As far as calzones go, these look a lot thinner crusted than most. I'm curious, from your memory, was the filling napalm hot straight from the oven?
I haven't really talked about this a great deal, but convection can be a player in oven thermodynamics. There's a lot more moving air in a gas oven than an electric one, and, if Monte Cello is an impingement conveyor, then that's only going to be even more convection. I'd definitely play around with your oven's convection feature. When it comes to golden brown and crispy, convection tends to be king (along with sugar and oil, of course).
I wouldn't go with a straight Papa John's recipe, but I'd use it as a starting point, comparing it to the recipe you're using now:http://www.pizzamaking.com/forum/index.php/topic,6758.msg59762.html#msg59762
7% oil and 4% sugar might be too much, but I wouldn't rule them out. I would also take a cue from Peter and go with KABF (or better for bread). Since I really believe the flour could be anywhere between 11 and 14%, it's better to shoot for the middle, so if you are off, you're not off by too much. It's also possible, since 14% bromated may not have been the norm 30 years ago, that Monte Cello was using something softer and never changed. I know that when you look at the ubiquity of 14% bromated in NY, it's frequently the really old school places that stray from the norm with softer flour. Not that 30 years is really 'old school' for NY, but, for Pittsburgh, it might be.
How much oil and sugar are you using now?