Prepare pizza dough according to directions. Sprinkle flour on cutting board. Roll or press out dough to your preferred size. If using Pamela’s pizza dough, use parchment paper or plastic wrap on top of dough to spread it out thinly (it is very sticky). Divide dough into ¼s or ½s. By dividing mine into ¼s, they came out to be approx. 6×6″ each.
Spread vegan cream cheese on half of the dough, leaving the edges bare. Top with raspberry jam, and raspberries.
Fold over the dough. If using a sticky dough (like Pamela’s), use parchment paper or plastic wrap to fold dough over. Press with floured or slightly wet fingers to seal the edge*. Brush the top with coconut oil. Sprinkle raw sugar on top. Repeat with the rest of dough.
With the parchment or plastic wrap, lift to an oiled pan, parchment paper, or pizza stone, and bake at 450° for 25-30 minutes, or until golden brown. Let sit for several minutes - they are extremely hot!
Make sure you seal the edge really well or your jam will ooze out of the calzone and harden on the pan.