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.
Notes
Hi, I’m Lucas Foster, the cook, writer, and everyday food enthusiast behind Totally in the Zone. This space is where my love for cooking meets my belief that food should fit into real life. Not rushed. Not overcomplicated. Just thoughtful, satisfying, and made with intention.
