I love turning a simple dinner into a bit of a show, and these bat-shaped calzones do just that. They’re a playful way to bring a little whimsy to the table, especially around spooky seasons or kids’ parties. Plus, making them feels like a tiny craft project—dough in hand, shapes taking form, expectations rising.
Why I Keep Coming Back to This Recipe
Making these calzones reminds me of childhood craft projects, messy but joyful. They’re a perfect way to break routine, especially when I want to surprise friends or family. The process is satisfying, and the result—fun shapes filled with comfort—never fails to bring a smile.
Breaking Down the Ingredients
- Pizza dough: Simple, forgiving base that’s chewy and crisp. Swap for a pre-made dough if short on time.
- Mozzarella cheese: Oozy and melty, it’s the heart of the filling. Use a good-quality, fresh block for stretch.
- Pepperoni or sausage: Adds a smoky, savory kick. Veggie options like mushrooms work well too.
- Tomato sauce: Bright, tangy layer that keeps the filling moist. Consider a splash of hot sauce for heat.
- Egg wash: Gives a shiny, golden crust. Mix with a pinch of salt for extra flavor.
- Dough scraps: Used to cut out wings and ears, adding playful details to your calzones.
Tools of the Trade for Bat-Shaped Calzones
- Large mixing bowl: Mix and rest the dough comfortably.
- Rolling pin: Roll the dough into thin, even circles.
- Baking sheet lined with parchment: Bake without sticking and for easy cleanup.
- Sharp knife or scissors: Cut out bat wings and ears.
- Pastry brush: Apply a light egg wash for a shiny finish.
Crafting the Perfect Bat-Shaped Calzones
Step 1: Mix the dough ingredients in a large bowl until shaggy and sticky. Cover and let rest for 30 minutes.
Step 2: Divide the dough into 4 equal parts. Roll each into a thin circle, about 15 cm (6 inches) across.
Step 3: Place a generous spoonful of filling in the center of each circle. Fold in half and pinch edges to seal.
Step 4: Cut out bat wings and ears from extra dough scraps. Attach to the calzones with a bit of water.
Step 5: Bake at 220°C (430°F) on a parchment-lined baking sheet for 15-20 minutes, until golden and puffed.
Step 6: Let cool for 5 minutes before serving to avoid burns and check for perfect crust.
Key Tips to Nail Your Bat-Shaped Calzones
- Dough should be soft but not sticky—adjust flour or water as needed.
- Ensure filling isn’t too wet to prevent soggy crust.
- Edges should be sealed well to prevent filling leaks during baking.
- Watch for a golden-brown crust—don’t let them burn, but aim for crispiness.
Common Mistakes and How to Fix Them
- Dough sticking to your hands or surface.? Dough is too sticky → Dust with a little more flour and knead gently.
- Filling oozing out during baking.? Filling leaks → Seal edges thoroughly with water and pinch tightly.
- Underbaked, pale crust.? Crust too pale → Brush with beaten egg or milk before baking.
- Over-torched, dark edges.? Burnt wings → Cover with foil mid-bake if edges brown too quickly.
Bat-Shaped Calzones
Ingredients
Equipment
Method
- Combine the flour, yeast, and salt in a large bowl. Add warm water and olive oil, then stir until a shaggy dough forms. Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Cover and let rest for 30 minutes to relax.
- Divide the rested dough into four equal portions and roll each into a thin, round circle about 15 cm (6 inches) across. Use a rolling pin for even thickness and a smooth surface.
- Place a generous spoonful of tomato sauce in the center of each dough circle. Top with shredded mozzarella and pepperoni slices, spreading evenly but leaving a small border around the edges.
- Fold each circle in half over the filling, then pinch the edges firmly together to seal completely, creating a half-moon shape. Gently press along the edges to ensure no filling escapes during baking.
- Use scissors or a sharp knife to cut small bat wings and ears from the extra dough scraps. Attach these decorative pieces to the calzones with a little water along the edges, pressing gently to secure.
- Preheat your oven to 220°C (430°F). Line a baking sheet with parchment paper. Arrange the assembled calzones on the sheet, spacing them slightly apart.
- Brush the tops and edges of the calzones with the beaten egg to give a shiny, golden finish. Place in the oven and bake for 15-20 minutes, until puffed and golden brown.
- Remove the calzones from the oven and let them cool for about 5 minutes. The crust should be crispy and golden, and the filling bubbly and melty inside.
- Serve the warm bat-shaped calzones with a smile, perfect for sharing and celebrating spooky or fun occasions.
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