They seem to be now however when I grew up and attended Italian Street Fairs or even when purchasing them in Pizzerias they were always fried with Ricotta and Mozzarella. When they began to bake them, adding a meat filling along with the Ricotta, I attributed it to a sign of the times where caloric intake was the main concern.
BTW your dough sounds interesting with the addition of wine. Can I assume this is a yeast dough and instead of water, wine is added? If so is it warmed for the yeast to rise?
Some people seem to use the terms interchangeably.
The fillings can be whatever you want them to be really.
The dough I use for calzone has flour, olive oil, white wine and salt. No yeast is added like the other two. The wine can be warmed. The top layer of the dough is brushed with olive oil before baking. Very different! It must be a southern Italian thing or something? I know a lot of recipes I make (including focaccia) are pretty different from most recipes when I search them out of curiosity online.
After a lot of searching I finally found one that is the most similar!