Baking anything in a shape that sparks a bit of childhood mischief feels like a secret rebellion. These bat-shaped calzones bring that playful spirit into your kitchen, especially when Halloween’s around the corner or you just want to surprise someone. They’re a little spooky, a little cheesy, and totally doable even on a busy weeknight. Plus, the smell of baking bread and melting cheese is a cheer in itself.
Why These Bats Keep Coming Back to My Kitchen
Because they turn a simple dinner into a playful adventure. The crispy edges and gooey insides are just a bonus. Plus, shaping these is oddly satisfying—like a tiny, edible sculpture. They remind me that cooking can be as much about fun as it is about flavor.
Inside the Ingredients: What Makes These Calzones Special
- Pizza dough: The blank canvas—chewy, golden, and perfect for shaping into spooky shapes.
- Mozzarella cheese: Oozy, melty, stretches with a whisper of salty tang.
- Tomato sauce: Bright, slightly sweet, with a hint of garlic—like a whisper of summer.
- Ham or pepperoni: Adds a smoky richness, but veggie options work just as well.
- Egg wash (optional): Gives a shiny finish, makes those tiny bat wings gleam.
- Black olives or spinach (for decoration): Use to create eyes or other details—think contrast and fun.
- Dough scraps: Save to cut out wings and ears—every piece counts for the spooky finish.
Tools of the Bat-ty Trade
- Rolling pin: Flattening the dough evenly.
- Baking sheet: Cooking the calzones evenly in the oven.
- Parchment paper: Preventing sticking and easy cleanup.
- Sharp knife or scissors: Cutting out bat wings and ears.
- Fork: Sealing the edges for a crimped finish.
Step-by-step: Crafting your spooky bat calzones.
Step 1: Mix warm water, yeast, and a pinch of sugar in a bowl. Let sit until frothy, about 5 minutes.
Step 2: Add flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms.
Step 3: Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
Step 4: Place in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour, or until doubled in size.
Step 5: Preheat oven to 200°C (390°F). Punch down the dough and divide into 6 equal pieces.
Step 6: Roll each piece into a circle about 15cm (6 inches) in diameter.
Step 7: Fill half of each circle with cheese and your choice of fillings. Fold over to create a semi-circle.
Step 8: Seal the edges by pinching or crimping with a fork.
Step 9: Cut out bat wings and ears from leftover dough and attach to the calzones with a little water.
Step 10: Bake on a parchment-lined baking sheet for 20-25 minutes, until golden brown and crisp.
Step 11: Remove from oven and let rest for 5 minutes before serving.
Cooking checkpoints and tips to keep your bats flying straight.
- Dough should be soft but not sticky; add more flour if it’s sticking.
- Fillings should be moist but not drippy to prevent leaks.
- Watch the oven; golden brown edges mean they’re done, not burnt.
- Ensure the calzones are fully sealed to prevent filling from escaping during baking.
Common Mistakes and How to Fix Them
- Over-kneading the dough.? Dough is tough or dry → Add a splash of water and knead a bit more.
- Filling too wet or overstuffed.? Filling leaks during baking → Ensure edges are well sealed, press firmly with a fork.
- Burnt edges or undercooked centers.? Baking too long or at too high a temp → Check oven at 20 minutes, reduce temp if browning too fast.
- Dough not rising enough.? Not enough rise → Let dough double in size, place in a warm corner.
Spooky Bat-Shaped Calzones
Ingredients
Equipment
Method
- In a large bowl, whisk warm water, yeast, and sugar. Let sit for 5 minutes until frothy.
- Add flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms.
- Knead the dough on a floured surface for about 8 minutes until smooth and elastic, feeling it become soft and pliable.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour, until doubled in size.
- Preheat your oven to 390°F (200°C). Punch down the risen dough and divide into 6 equal portions.
- Roll each portion into a 6-inch circle using a rolling pin, maintaining even thickness.
- Spread a spoonful of tomato sauce on half of each circle, then top with mozzarella cheese, ham or pepperoni, and a small spoonful of sauce.
- Fold the dough over to create a semi-circle and pinch the edges together firmly, sealing the fillings inside.
- Cut out bat wings and ears from leftover dough with a sharp knife or scissors, then attach them to the calzones using a little water to help them stick.
- If desired, brush the tops with beaten egg for a shiny finish. Arrange the calzones on a parchment-lined baking sheet.
- Bake in the preheated oven for 20-25 minutes until golden brown and crispy, filling the kitchen with a warm, cheesy aroma.
- Remove from the oven, let rest for 5 minutes, then add small sliced olives or spinach for eyes and details. Serve warm and enjoy your spooky, cheesy treats!
Notes
Hi, I’m Harper Evans. Welcome to Crushing These Flavors, my home on the internet where curiosity, comfort, and a deep love for food come together. I’m a passionate food blogger who believes great meals are built through attention, practice, and a willingness to experiment.
