Keto Meat Lovers Calzone 

Adjust oven rack to lowest position and heat your oven to 400 degrees. Preheat pizza stone if using. Alternatively, use a large baking sheet, upside down and preheat along with the oven.

Cook sausage in an 8-inch nonstick skillet over medium heat, breaking up meat with a wooden spoon, until no longer pink, 5 to 7 minutes. Transfer to a medium bowl and let cool completely about 20 minutes. Add pepperoni, ham, salami, and ½ teaspoon oregano to bowl with sausage and toss to combine.

Divide dough in half. Place 1 dough ball onto parchment paper. Using your hands, flatten into an 8-inch disk. Using a rolling pin, roll dough into a 12-inch circle.

Sprinkle 1 cup mozzarella evenly over dough, leaving a ½-inch border. Sprinkle one-third of sausage mixture (about 1 heaping cup) over cheese. Repeat layering until cheese and meat mixture are used up (top layer should be cheese).

Roll the remaining dough ball into a 12-inch circle on the counter. Brush edges of the dough on parchment with water. Loosely roll dough on the counter around the rolling pin and gently unroll it directly over dough on parchment and filling. Press dough edges together firmly to seal. Crimp edges over on itself, like a pie crust. Press to seal.

Using a paring knife, cut a 1-inch hole in the top center of the pizza. Lifting parchment, transfer the pizza to a rimmed baking sheet or pizza peel. Using your hands, press down on top of the pizza to compress filling into an even layer. Slide onto the pizza stone or inverted sheet pan. Bake until deep golden brown, 20 to 25 minutes.

Slide pizza from the oven onto a wire rack. Microwave butter and garlic in a small bowl until butter is melted and the mixture is fragrant about 1 minute. Brush top of the hot pizza with garlic butter, then sprinkle with oregano and Parmesan. Let pizza cool on the rack for a bit before slicing. Serve with Rao’s for dipping.