These bat-shaped calzones are more than just a Halloween treat—they’re a nostalgic nod to childhood sleepovers and costume parties. I love how shaping dough into playful figures turns an ordinary meal into a shared moment of fun. Plus, they come together quickly, with plenty of room for improvisation and personalization.
Why these bat calzones keep calling me back
They’re a reminder that cooking can be playful and spontaneous. The smell of baking dough mixed with spicy fillings is pure comfort, especially in cooler seasons. Plus, shaping them sparks a little creative chaos—making each batch uniquely charming.
Breaking down the ingredients for bat calzones
- Flour: The backbone of your dough, gives structure and chewiness. Use bread flour for a chewier bite.
- Yeast: Adds rise and fluffiness. Instant yeast is easiest, but active dry works too if activated beforehand.
- Olive oil: A splash makes the dough tender and adds flavor. Swap for vegetable oil if needed.
- Warm water: Activates the yeast; should be around 37°C (98.6°F) for best results.
- Fillings (cheese, meats, veggies): Your choice, but a gooey cheese blend and smoky ham are classic. Use fresh ingredients for the best melt.
- Egg wash: Gives a glossy finish and golden color. Mix with a pinch of water.
- Sesame seeds: For the eyes, adding a nutty crunch and visual pop.
Tools of the trade for bat calzone magic
- Rolling pin: To flatten the dough evenly into circles.
- Baking sheet: To bake the calzones on a sturdy surface.
- Knife: To cut wing details and ears.
- Pastry brush: To brush the calzones with egg wash for a shiny finish.
- Mixing bowls: To combine and knead the dough comfortably.
Step-by-step for spooky, delicious bat calzones
Step 1: Mix flour, yeast, salt, and sugar in a large bowl.
Step 2: Add warm water and olive oil; stir until a shaggy dough forms.
Step 3: Knead on a floured surface 8-10 minutes until smooth.
Step 4: Let the dough rise in a warm spot, covered, for about 1 hour or until doubled.
Step 5: Preheat oven to 220°C (430°F).
Step 6: Divide dough into 4 equal parts. Roll each into a 20cm circle.
Step 7: Place fillings on one half of each circle, leaving a border.
Step 8: Fold over to form a crescent, pinch edges to seal, shaping into bat wings.
Step 9: Use a knife to cut wing details and ears on top.
Step 10: Brush with beaten egg; add sesame seeds for eyes if desired.
Step 11: Bake on a parchment-lined baking sheet for 15-20 minutes until golden and puffed.
Cooking checkpoints and tips for perfect bat calzones
- Dough should be elastic and slightly tacky but not sticky.
- Filling should be moist but not runny, to prevent soggy calzones.
- Calzones should be golden and puffed, with a crisp crust, after baking.
Common mistakes and how to fix them
- Too sticky dough that’s hard to shape.? Dough is too sticky — dust with more flour during kneading.
- Filling oozing out and making a mess.? Filling leaks out during baking — ensure edges are pinched tightly.
- Over-browning before the interior is cooked.? Calzones burn on top — cover loosely with foil if browning too quickly.
- Dull, bland taste.? Not enough flavor — add herbs or spices to your fillings.
Halloween Bat-Shaped Calzones
Ingredients
Equipment
Method
- Mix the bread flour, instant yeast, salt, and sugar in a large bowl until well combined. This creates a flavorful foundation for your dough.
- Add the warm water and olive oil to the dry mixture, stirring until a shaggy dough begins to form and pulls away from the bowl edges.
- Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth, elastic, and slightly tacky to the touch.
- Place the dough in a clean bowl, cover with a damp cloth, and let it rise in a warm spot for about 1 hour, or until it doubles in size.
- Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper.
- Divide the risen dough into four equal parts. Roll each piece into a 20cm circle using a rolling pin, aiming for an even thickness.
- Spoon some cheese and diced ham onto one half of each dough circle, leaving about a 1-inch border around the edges.
- Fold the dough over the filling to create a crescent shape, pinching the edges tightly to seal in the filling and prevent leakage.
- Use a knife to carefully cut out wing shapes and ears on top of each calzone, giving them a bat-like appearance.
- Mix the beaten egg with water and brush this egg wash over each calzone to give a shiny, golden finish. Sprinkle sesame seeds for the eyes if desired.
- Bake the calzones on the prepared baking sheet for 15-20 minutes, or until they are golden brown and puffed up with a crispy crust.
- Remove from the oven, let cool slightly, and enjoy these fun, flavorful bat calzones with their crispy exterior and gooey filling inside.
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