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
- Mix the warm water, yeast, and a pinch of sugar in a large bowl. Let sit for about 5 minutes until frothy—that’s how you know the yeast is active and bubbly.
- Add the flour, salt, and olive oil to the yeast mixture. Stir with a spoon or dough hook until a shaggy dough forms—that feels slightly sticky but holds together.
- Knead the dough on a floured surface for about 8 minutes until it becomes smooth, elastic, and springs back when pressed.
- Shape the dough into a ball, place it in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour until it doubles in size and feels puffy to the touch.
- Preheat your oven to 200°C (390°F). Punch down the risen dough to release excess air, then divide it into 6 equal pieces for shaping.
- Roll each piece into a circle about 15cm (6 inches) in diameter, using a rolling pin on a floured surface. The circles should be even and thin enough to fold easily.
- Spread a spoonful of tomato sauce on one half of each dough circle. Top with mozzarella cheese and slices of ham or pepperoni, leaving a small border around the edge.
- Fold the dough over the fillings to create a semi-circle, then pinch or crimp the edges with a fork to seal tightly and prevent leaks during baking.
- Cut out bat wings and ears from the leftover dough scraps using a sharp knife or scissors. Attach these to the calzones with a tiny dab of water to resemble bats’ wings and ears.
- Optional: Brush the tops of the calzones with beaten egg wash for a shiny finish. Place them on a parchment-lined baking sheet.
- Bake in the preheated oven for about 20-25 minutes until golden brown and crispy, with the wings and ears nicely baked. The house will fill with a warm, cheesy aroma, promising deliciousness.
- Remove from the oven, let rest for 5 minutes, then serve warm. Enjoy your adorable, cheesy bat calzones as a fun, festive meal or snack.
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