Preheat the oven to 220C/425F degrees.
Place the mozzarella and cream cheese in a bowl. Either zap in the microwave for 30 seconds. Stir and zap for another 30 seconds. If the mixture has not melted give it another blast in the microwave.
If you don’t have a microwave, place the bowl of cheese over a saucepan of boiling water and stir until melted.
Once the cheese has melted stir in the baking powder and almond flour.
Add the eggs and work into a dough. If it feels too sticky, add a tablespoon or two of almond flour.
Roll half of the dough in between two layers of parchment paper to about 1 cm thick.
Cut out a circular shape. I use a small bowl but a small saucepan lid works too.
Repeat, rolling out the dough and cutting out circles.
In a medium bowl, mix the shredded turkey with the Marinara sauce, mozzarella and parmesan cheese.
Spoon the turkey mixture onto half of the circular dough.
Gently fold the other half of the calzone dough over the filling and press the edges together so that they are sealed.
Place the calzones on a parchment paper lined baking tray and brush with the egg wash.
Bake for 20 minutes until golden
Eat and enjoy!