Step 1

Prep. Preheat oven to 425 F and make the keto pizza dough per the recipe. Divide the dough into 4 balls. Line a baking sheet with parchment paper. Cut a 2nd sheet of parchment paper in half and grab a bowl of water.

Step 2

Form the calzones. Use wet hands to press each ball into a flat disc on half a sheet of parchment. Spoon pizza sauce (3/4 cup) onto 1/2 of the disc, leaving about 1" around the edge of the dough. Sprinkle cheese (1 1/2 cups) and pepperoni (20 slices) on top. Use the parchment paper to help fold the dough over itself. Depending on how full the calzone is, you'll probably need to stuff some of the filling back inside before you crimp the edges. Peel back the parchment on half of the calzone, and use wet fingers to roll the edges over itself to seal the filling in. Repeat for all 4 calzones.

Step 3

Bake. Place calzones on prepared baking sheet. Brush the tops with the whisked egg (1), and sprinkle with Italian seasoning (1 teaspoon). Bake in the preheated oven for 21-23 minutes, or until the top is golden. Wait a few minutes before slicing. Serve with extra pizza sauce, and enjoy!