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 Another time I made it

See how it fills half the large pizza pan

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


This is like a big folded chicken pie.   This is a fun meal to make and may just impress, but it is so very easy!! There are a ton of different fillings one could potentially make with this pie dough.  Your imagination is the limit – you could use tender beef made in the crockpot, Mexican fillings and you name it!  I like to serve this with sour cream and chopped green onions sprinkled over top.


6 oz cream cheese, cut into pieces (180 g)

  (regular, OR spreadable)

1/2 cup chicken stock (125 mL)

3 tbsp bacon fat, divided (45 mL)

Seasoning salt, to taste

Black pepper, to taste

1 medium-sized onion, diced

2 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 cooked, chopped carrots, (125 mL)


Miracle Dough, (see recipe below)

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 Homemade Chicken Stock, page 49 and cook over medium heat, whisking occasionally until a smooth sauce forms.  

In clean frying pan, in 1 tbsp (15 mL) bacon fat, cook onion a few minutes and then add the peppers, stir-frying until tender. Sprinkle with seasoning salt and black pepper, to taste. Move vegetables aside in pan and add remaining bacon fat in the open spot.  Add chicken once the fat has melted.  Stir-fry 2 to 3 minutes.  Stir in the creamy sauce and cooked carrots and cook until hot.and bubbly. 

Prepare Miracle Dough, page 85.  Place dough 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. Place rolled-out circle on pizza pan.  Roll out more if necessary, using a small rolling pin or food can.  Place filling on one side of circle, leaving 1 inch (2.5 cm) from circumference. Fold the other half over the filling.  Pinch closed with 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.

Yield:  6 servings

1 serving

470.4 calories

37.9 g protein

39.6 g fat

0.6 g fiber

8.1 g net carbs 



The Miracle Dough is a low-carb game changer.  There is so much you can do with this dough.  It should be soft and malleable and if it is not then add a little coconut flour and work it in until it is a lovely, soft dough ball and not sticky.  It should roll out with ease.  If not, nuke briefly around 10 to 20 seconds.


2 cups grated Mozzarella cheese (500 mL)

2 tbsp butter (30 mL)

1 cup Gluten-Free Bake Mix 2 (250 mL)

1 egg, fork beaten

1/4 tsp Montreal Chicken seasoning (1 mL)

Coconut flour, as needed 


In microwave oven in medium bowl, melt Mozzarella cheese and butter (takes 2 minutes in my 1200 Watt microwave oven). Place Gluten-Free Bake Mix 2 on top. In small bowl, beat egg with fork.  Add Montreal Chicken seasoning; beat again with fork.  Add to Mozzarella cheese mixture. Stir with a fork or wooden spoon to form a dough ball.  Knead to form a soft, cohesive dough ball.  Add a little coconut flour, if necessary.  If there are stringy, hard bits of cheese, remove those.