OY VEH!!! Sometimes life just gets too complicated. That's when easy sweet recipes come to the rescue. Here is my rescue recipe.
LOW FAT SPELT BLUEBERRY/RASPBERRY TURN-OVERS
One Spelt Right Pizza dough fully thawed and proofed. (That means that it should fill the bag after it has risen).
12-16 ounces of berries of your choice (either frozen or fresh). I used blueberries and raspberries.
1/4 cup VITA SPELT flour
1/4-1/2 cup organic cane sugar
1/4 teaspoon of cinnamon (optional)
Lightly oil (with EVOO) a stainless steel baking pan. Preheat oven to 375-400F
Mix berries, flour, sugar, and cinnamon (if desired) in a small bowl. Set aside.
Cut dough into 6-8 equal pieces. Stretch dough to about 1/8 inch thick in circle. Heap the berry/flour/sugar mixture on one half of dough. Gently stretch over berries and pinch on ends (see pictures).
Place on baking sheet; bake for 20-30 minutes until lightly browned on the bottom. Can be served warm or cold. As an additionally remedy, serve with natural vanilla ice cream.