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Out of the oven

See how it fills half the large pizza pan

The Filling - enough for TWO large calzones

Rolled out dough, filling and grated Cheddar on top

Folded over calzone.  Fork (dipped in bake mix) used to press closed.

Brushed with egg yolk

Out of the oven

 See how yummy it looks inside

Further cut to show one can serve this cut up as a finger-food appetizer


This is like a big folded pizza or pie. So delicious and now you can make pies again - you can make small pies, too, if you like. You can use your imagination for all kinds of fillings in this fun presentation.  This filling is enough for two HUGE calzones, so divide the filling in half and refrigerate the rest or freeze to make another day.  If you have not yet played with the Miracle Dough, you're in for a surprise as it is so easy to work with and tastes wonderful.  Nuke for 20 seconds if at any time it becomes more resistant to rolling out...and away you go again!  Trust me, I'm not good with dough...but this is easy even for me!  There is a Grain-Free option, but don't forget I also have a Grain-Free, Gluten-Free and Low-Carb Bake Mix option that works wonderfully in 99% of my recipes using Gluten-Free Bake Mix 2.


Filling - enough for 2 calzones

6 oz cream cheese, cut into pieces (180 g)
  (regular, OR spreadable)
1/cup chicken stock (125 mL)
3 tbsp bacon fat, divided (45 mL)
1 lb mushrooms, sliced (0.45 kg)
Seasoning salt, to taste
Black pepper, to taste
1 medium-sized onion, diced
1 medium-sized bell pepper, diced
Seasoning salt, to taste
Black pepper, to taste
3 cups diced, cooked chicken (750 mL)
  (Rotisserie chicken is fine)
1 cup grated Cheddar cheese (250 mL)
Miracle Dough:
2 cups grated Mozzarella cheese (500 mL)
2 tbsp melted butter (30 mL)
1 cup Gluten-Free Bake Mix 2, CLICK FOR RECIPE (250 mL)
  Bake Mix OR KETO Bake Mix), OR almond flour PLUS 1 tbsp
  oat fiber (15 mL)
1 egg, fork beaten
1/4  tsp onion salt (1 mL)
1/4  tsp garlic powder (1 mL)
Egg Wash:
1 egg yolk
1 tsp water (5 mL)


Preheat the oven to 375°F (190°C).  Grease a large, circular pizza pan.

In frying pan or saucepan, combine cream cheese and chicken stock and cook over medium heat, whisking occasionally until a smooth sauce forms.  Set aside.

In frying pan, in 1 tbsp (15 mL) bacon fat, cook mushrooms until turning brown.  Sprinkle with seasoning salt and black pepper, to taste.  Set aside.  To the frying pan, add 1 tbsp (15 mL) bacon fat and the onions; cook until turning translucent. Add peppers, stir frying until tender.  Sprinkle with seasoning salt and black pepper, to taste.  Move vegetables aside in the pan and add remaining bacon fat in the open spot.  Then add chicken once the fat has melted.  Stir fry 2 to 3 minutes.  Stir in the mushrooms and creamy sauce and cook until hot and bubbly.

Prepare Miracle Dough: In microwave oven in microwaveable bowl, melt Mozzarella cheese.  This took 2 minutes in my 1200 Watt microwave oven. Remove with oven gloves (be very careful!).  Pour melted butter over top of cheese. Place Gluten-Free Bake Mix 2 (OR one of the alternatives) on top. In small bowl, beat egg with fork.  Add onion salt and garlic powder; whisk with fork.  Add to Mozzarella cheese mixture. Stir with a fork to form a dough ball. At first it looks impossible but keep incorporating everything.  Then knead slightly to form a ball, adding up to a tsp (5 mL) bake mix, only if required.

Place dough ball on parchment paper.  Press flat.  Cover with plastic wrap and roll out to a 12 to 14-inch (30 to 35 cm) circle, depending on the size of your pizza pan. If at any time the dough becomes more difficult to roll out, nuke 20 seconds and continue rolling the dough out with ease. Unfold rolled-out circle onto pizza pan.  Roll out a bit more if necessary, using a small rolling pin or food can.  Place the filling on one side of the circle, leaving about 1 inch (2.5 cm) from the circumference.  Cover with grated Cheddar cheese.  Fold the other half over the filling.  Pinch closed with the tines of a fork all around.  In small bowl, whisk egg yolk and water with a fork.  Brush over calzone. Bake 20 to 25 minutes, or until turning golden on top.

Helpful Hints: For a Grain-Free version, use a bake mix made up of 2 cups (500 mL) almond flour and 2/3  cup (150 mL) coconut flour.  Use 3/4  cup (175 mL) of the mixture.  Or, simply use 2/3  cup (150 mL) almond flour and 2 tbsp (30 mL) coconut flour for each batch of Miracle Dough (I have not tested this smaller version, but the Grain-Free Bake mix - yes!) OR try my new, fabulous KETO Bake Mix. I still prefer the Miracle Dough goodies made with the Gluten-Free Bake Mix, however, this is a very lovely option.  

Yield:  6 servings
1 serving
397.8 calories
26.8 g protein
28.8 g fat
0.9 g fiber
6.7 g net carbs 

MIRACLE DOUGH TIPS: - Please note:USE BOB'S RED MILL COCONUT FLOUR FOR ALL MY RECIPES AND ESPECIALLY FOR THIS MIRACLE DOUGH - COCONUT FLOURS DIFFER GREATLY IN THEIR ABILITY TO ABSORB MOISTURE!  There are several variations of this kind of dough on the internet, but mine is different to all the others out there.  I am getting very adept with this dough.  Use a fork to make it come together.  At first it looks impossible (might even have strings of cheese in it), but keep mixing and then turn out on a cutting board.  Knead for a couple of minutes, adding a bit of coconut flour as needed to make a lovely elastic dough. The more coconut flour one can add (usually about 1 tbsp or a bit more), the more bread-like the dough becomes (more substantial).  Since coconut flour is mostly fiber, you're not really adding much in the way of carbs, spread over several servings.  I put the dough ball on parchment paper and cover the dough with plastic wrap and using a  rolling pin (sometimes I use my special small one for pie dough), roll it out with ease.  If at any time the dough becomes resistant to rolling, nuke it approximately 10  to 20 seconds and away you go again!

Here is a pic of the dough ball - lovely, soft and malleable!!

Mozzarella cheeses that I have successfully used with the Miracle Dough and The Sweet Miracle Pastry Dough as well.  I get mine from Price Smart in Central (technically South America) America, which is the same as Costco in the United States.

I usually grate my own cheese using my 20-year old Braun food processor, which has a ton of gadgets - this is the cheese I used to use most often.  Nowadays I use the one pictured above or a whole milk shredded Mozzarella cheese.  CLICK ON THE PHOTO TO SEE A BIGGER IMAGE.

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