What kind of cheese(s) do they put in calazones?

I have tried:
Part-skim milk Mozerella - Doesn't taste the same as the pizza place.
Whole milk Mozerella - It soaked the dough with water.
Chedder cheese - Still not the same.
Gorgonzola mixed with mozerella - nasty once it melted.

Any suggestions?

Cue Tigger post in 3...2...1...

Usually whole milk or Italian Mozzarella

Something about a higher pasteurization temperature of mozzarella causes the whey proteins to hold more water.

I remember watching a Mario or someone on the Food Network making a stuffed crust pie. They mentioned placing the cheese in a colander or strainer in a dish to allow it to drain well (in the fridge) before use. (the day prior)

Remove from the 'fridge and let the cheese come to room temperature. I think they even squeezed the cheese before shredding.

Give that a try.

I don't know, but I use whole milk Mozzarella, Provolone, and some Parmigiano-Reggiano tossed in for a little kick. The messier the better.

I sometime add to the mozzarella a bunch of jalapeño jack cheese, but that's just me. And I've gone with just jalapeño jack itself.

678hnn77 for the ideas.

I will try them out and let you know how it goes.