Making bat-shaped calzones is a chance to turn a simple dinner into a little theatrical event. It’s about playing with food—shaping, creative cutting, and imagining little wings and faces. This approach sparks joy, especially with kids or anyone who appreciates a bit of whimsy on the table. Plus, it’s a great way to use up odds and ends from the fridge.
Why I keep making these
They’re a fun distraction from routine and bring out my playful side. Plus, they always get a smile, even when dinner’s a quick fix. There’s something satisfying about shaping dough into tiny creatures and seeing them come alive in the oven. It’s a simple way to make a meal memorable and a little bit magical.
Breaking down the ingredients
- Pizza dough: The blank canvas—crispy on the outside, chewy inside. You can use store-bought or homemade.
- Cheese: Mozzarella melts beautifully, creating that gooey, pull-apart effect you want.
- Fillings: Ham, spinach, mushrooms—whatever you love, just don’t overload to keep the shape.
- Egg wash: Beaten egg brushed on top adds a lovely shine and golden color.
- Seasonings: A pinch of garlic powder, black pepper, or Italian herbs can elevate the flavor.
- Olive oil: A light brush before baking helps crisp the crust and adds flavor.
- Flour: Sprinkled on the surface to prevent sticking and to help shape the dough.
Tools and equipment you’ll need
- Rolling pin: Smooth out the dough to an even thickness.
- Pizza cutter or sharp knife: Cutting shapes and sealing edges.
- Baking sheet: Holds the calzones during baking.
- Pastry brush: Brushing with egg wash for a shiny finish.
- Cooling rack: Cooling the calzones after baking.
Step-by-step to spooky, delicious calzones
Step 1: Preheat your oven to 220°C (430°F).
Step 2: Roll out your pizza dough on a floured surface until about 0.5 cm thick.
Step 3: Cut the dough into circles roughly 15 cm (6 inches) in diameter.
Step 4: Place a spoonful of your chosen fillings—cheese, ham, spinach—on half of each circle.
Step 5: Fold the dough over to create a semi-circle, then pinch the edges to seal tightly.
Step 6: Using a sharp knife, cut bat wing shapes into the top of each calzone for a spooky look.
Step 7: Brush the tops with beaten egg for a shiny finish.
Step 8: Bake in the oven for 15-20 minutes, until golden brown and crispy.
Step 9: Remove and let cool for 5 minutes before serving.
Cooking checkpoints and tips
- Ensure the dough edges are sealed tightly to prevent filling leaks.
- The bat wing cuts should be deep enough to be visible but not cut through the entire calzone.
- The tops should be a deep golden brown when done, with a slight shimmer from the egg wash.
- The filling should be hot and bubbly inside when you cut into it, signaling it’s ready.
Common mistakes and how to fix them
- Filling leaks during baking.? Seal the edges properly to prevent filling from escaping. Use a fork to crimp if needed.
- Wings falling apart or losing shape.? Make shallow cuts for wings to keep shape. Avoid cutting too deep.
- Burned or undercooked tops.? Bake at 220°C (430°F) for crisp tops. Lower temp if edges brown too fast.
- Soggy or runny interior.? Let calzones rest for 5 minutes before cutting. This helps filling set.
Bat-Shaped Calzones
Ingredients
Equipment
Method
- Preheat your oven to 220°C (430°F).
- Sprinkle flour on your work surface and roll out the dough into an even sheet about 0.5 cm thick using a rolling pin.
- Use a round cutter or a sharp knife to cut out circles approximately 15 cm in diameter from the dough.
- Place a spoonful of cheese, ham, and spinach mixture on one half of each dough circle, leaving a small border around the edge.
- Fold the dough over the filling to create a semi-circle, then pinch and crimp the edges tightly to seal in the filling.
- Using a sharp knife, cut two small bat wing shapes into the top of each calzone for a spooky effect, ensuring cuts are shallow enough to keep the shape intact.
- Brush the tops of the calzones with beaten egg to give them a shiny, golden finish.
- Place the calzones on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until they are golden brown and crispy.
- Remove the calzones from the oven and transfer to a cooling rack. Let them rest for about 5 minutes to set the filling.
- Serve warm, enjoying the crispy crust and gooey, cheesy interior with the whimsical bat wing decorations.
Notes
Founded by Rachel Morgan, a proud home cook and foodie from Austin, Texas, this blog is all about transforming everyday meals into moments of joy.