Ok, so did some experimenting this morning, and did indeed learn a few things. Two of the things I’ve been wanting to try, was to use some Fathead dough to make my Wife a Ham & Cheese ‘Keto’ Hot-Pocket, as well as making a wrap of sorts for the 1/4 pound Hotdogs we eat from time to time. … Thing is, I’ve learned that once the dough is formed/made, you MUST place it in the oven for about 5 minutes so it becomes manageable. Like when you make it for Pizza, which baking it for 12 minutes or so, I stayed with 5 minutes which still keeps it pliable, but very formable too. - The bad thing was, we already had stuff out (breakfast meats) so were kind-of doing too many things at once, so this was a challenge. Not to mention, everyone was almost full before things were done, so the Pups came into the mix. 
Not sure what name works better? … 1/4 lb. Keto-Dogs or Fathead Dogs? Basically it’s a Berk’s 1/4 lb. all Beef Hotdogs, pretty much the same found at Wawa’s, for those who might be familiar with them. These are nice sized, and can be quite filling, especially with the wrapped dough and additional meats.
First I made some Fathead dough, adding some Oregano, which I find adds a nice flavor to it. I then put a good amount on some Parchment Paper, enough to roll out for one Dog and the extra stuff…
I found after making the first one, that slicing the Ham and Cheese into strips really helps, because it kept trying to keep flattening back out when whole, putting additional outer pressure on the dough. Whereas once it was sliced up, it didn’t do this and cooperated a lot better…
I baked it for 5 minutes at 400°, so this basically just takes away that tackiness that you find with this dough & allowing it to be formed without sticking or ripping too easily. I use the parchment paper, simply rolling it over until the two sides meet, and then just tucked in the ends. But these could be left open?
I baked it for about 15 minutes, or until I saw it starting to brown up some. Breakfast plate just wiped with a napkin after eating some breakfast stuff…
But since the Wife and I were both making stuff, it got a little busy around the stove. And to be honest, I was doing too many things at once, so I’m sure it should be much easier next time. But while the Wife was putting things together, I actually made her a ‘Keto’ Hot-Pocket, which she really loved! … But I did not get the pics and almost didn’t get any when I realized she was halfway through it with her meal! 
So though she was dunking it in her eggs, here’s an image of hers, which next time will be loaded up with more meats. (She already put in an order for me to make her one tomorrow night!) So it was definitely a hit, and the dough seems it might have endless uses, only limited by ones imagination. … It’s like one of my old favorites, before going Keto, taking biscuits and instead of baking them as they are, rolling them out flat, placing Cheese and then a Sausage link and wrapping them and then baking them up. So I’ve been wanting to try some of these things, since I know it can work with many different ingredients and hopefully will add even more ideas for making more Keto meals. I’ve actually been thinking of making some Calzones using this method for some time, and now I don’t think it will too long before I do just that. 
Oh, and since the Wife and Son both got full with their breakfast, and each eating one of these… The pups got a nice treat. I just took the remaining dough, hotdogs and sliced stuff and made them each one of their own. Just flattened out the rest of the dough, sliced it in three, and added the rest and folded them over. Wasn’t worried about closing them, since I wanted to see how it worked if left open. … And it worked fine, so I was thinking maybe then I could add some Chili, for Chili Dogs as well.
They also loved them and had a blast while eating them… of course, then looked for more.
… It’s one of the things I did enjoy, but whether this or pizza, I was always about the meat! 
Could really care less about the breads, but on the Calzones, I did enjoy it more than the fluffier pizza crust usually were.
