Very nice looking Calzone, You might try opening up the dough thinner if you want less crust, its a matter of preference but i think a thinner skin is more elegant. The egg wash on a calzone is unnecessary, they are not really expected to be shiny. I like to paint them with butter just out of the oven and immediately throw on some parmeasan on for extra flavor. My wife makes me fresh ricotta from milk for our calzones, might want to give that a try, there are many good recipes on the interweb for the homemade fresh stuff.
I'm not being critical, just trying to get you to think of how you can make a calzone really yours. We've been making them for years and find them a very satisfying and quick lunch when refrigerated dough is used (Lehman style dough). If you add the same ingredients as a pizza, mozzarella, tomato sauce, pepperoni along with some ricotta your husband may find it more to his expectations.