Bat-Shaped Calzones: A Playful Twist for Every Occasion

Baking has a way of turning the ordinary into something unexpectedly delightful. These bat-shaped calzones came about as a joke, but they stuck around because they’re just so fun to make and eat. They remind me of childhood Halloweens, when everything was a little spooky and a lot delicious.

Why Make These Over and Over?

Because they are so playful to shape and bake, turning a simple dinner into a creative act. Plus, they’re a crowd-pleaser that sparks conversations and laughter. I keep coming back to this recipe for the joy it brings, especially when I want to add a dash of whimsy to the table.

What’s Inside Your Bat Calzones?

• Pizza cheese blend: Melty, gooey, perfect for oozy centers.
• Cooked ham or salami: Adds a smoky, savory depth, but can be swapped for cooked chicken.
• Fresh spinach: Brightens with a slight bitterness, or swap for kale for heartiness.
• Olive oil: For dough and brushing, adds a subtle fruity note.
• Egg: Gives the finish a shiny, golden glow, essential for presentation.
• Herbs and spices: Oregano, basil, or a pinch of chili flakes for a flavor boost.
• Dough flour: The backbone of the calzone, should be high-protein for stretch.

Tools of the Trade for Bat Calzones

• Mixing bowls: For combining and fermenting the dough.
• Rolling pin: To roll out the dough evenly.
• Baking sheet: For baking the calzones in the oven.
• Pastry brush: To brush the calzones with egg for a shiny finish.
• Sharp knife or cookie cutter: To cut wing shapes or details.

Step-by-Step to Create Your Bat-Shaped Calzones

Step 1: Mix the warm water and yeast in a small bowl. Let sit until frothy, about 5 minutes.

Step 2: Combine flour, salt, and sugar in a large bowl. Add the yeast mixture and olive oil.

Step 3: Knead until the dough is elastic and smooth, about 8 minutes. Cover and let rise until doubled, 1-1.5 hours.

Step 4: Preheat your oven to 200°C (390°F). Punch down the dough and divide into 4 equal parts.

Step 5: Roll each piece into a thin circle, about 20cm (8 inches) in diameter.

Step 6: Cut out bat wings from excess dough or use a separate piece for the wings.

Step 7: Fill the center with cheese, ham, spinach, or whatever you like. Fold over and seal edges.

Step 8: Shape into a bat with wings and ears, using extra dough for details if desired.

Step 9: Brush with beaten egg and bake for 15-20 minutes or until golden brown.

Step 10: Let cool slightly before serving. The calzones should be crispy on the outside, oozy inside.

Cooking Checkpoints & Tips

• Dough should be elastic and slightly sticky but manageable.
• Wings should be crisp and golden, not soggy or pale.
• Filling should be hot and bubbly, not cold or runny.
• Calzones should sound crackly when tapped and have an even golden crust.

Common Mistakes & How to Fix Them

• Dough tearing when shaping.? Use less flour on the surface if dough keeps sticking.
• Calzones look dull after baking.? Brush with egg for a shiny crust, not just water.
• Calzones are pale and undercooked.? Ensure oven is fully preheated to 200°C (390°F).
• Filling spilling out during baking.? Seal edges thoroughly to prevent filling leaks.

Bat-Shaped Calzones

These playful bat-shaped calzones are made by shaping pizza dough into winged, spooky figures filled with melty cheese, savory ham, and fresh spinach. They bake until golden and crispy on the outside with bubbling, cheesy centers, creating a fun and delicious treat perfect for Halloween or any whimsical gathering.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups warm water about 110°F
• 2 1/4 teaspoons dry active yeast instant or active dry
• 3 1/2 cups high-protein flour for stretch and elasticity
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 tablespoons olive oil for dough and brushing
• 1 cup pizza cheese blend melty and gooey
• 1/2 cup cooked ham or salami chopped
• 1/2 cup fresh spinach chopped
• 1 egg egg beaten, for brushing
• 1 teaspoon dried oregano herbs and spices optional

Equipment

• Mixing bowls
• Rolling pin
• Baking sheet
• Pastry brush
• Sharp knife or cookie cutter

Method

 

1. Mix the warm water and yeast in a small bowl, then let sit until frothy, about 5 minutes.
   
2. Combine the flour, salt, sugar, and herbs in a large bowl. Add the yeast mixture along with olive oil and stir until a sticky dough forms.
   
3. Knead the dough on a floured surface until smooth and elastic, about 8 minutes. Cover and let rise in a warm place until doubled in size, approximately 1 to 1.5 hours.
   
4. Preheat your oven to 200°C (390°F). Punch down the dough gently, then divide into four equal portions.
   
5. Roll each piece into a thin circle about 20cm (8 inches) in diameter, aiming for an even thickness.
   
6. Cut out small wing shapes from excess dough or use a separate piece for wings, shaping them into bat wings.
   
7. Spread a handful of cheese in the center of each dough circle, then top with chopped ham and spinach.
   
8. Fold each circle over the filling, sealing the edges firmly by pinching or crimping.
   
9. Shape the calzone into a bat by attaching wings and ears from extra dough, pressing gently to secure details.
   
10. Brush each calzone with beaten egg to give a shiny, golden finish. Place them on a baking sheet lined with parchment.
    
11. Bake in the preheated oven for 15-20 minutes, until the calzones are golden brown and crispy on the outside, with bubbling cheese inside.
    
12. Let cool slightly before serving to enjoy the crispy exterior and gooey, cheesy interior. Enjoy your playful, spooky calzones!

Notes

Ensure edges are sealed well to prevent filling from leaking during baking. Feel free to customize fillings or add extra details like eyes with small dough bits for extra fun.