Baking with a theme isn’t just for holidays. Sometimes, a simple shape—like a bat—can turn an ordinary snack into a conversation starter. This recipe grew from a desire to add a bit of playful chaos to my kitchen routine, especially around spooky season. Plus, making these with kids or friends adds a layer of fun I can’t resist.
Why these calzones keep calling me back
They’re a blank canvas for creativity, a fun project with a payoff. I love how the shape sparks a conversation. Plus, the aroma of baked bread mixed with savory fillings is irresistible. Making these never gets old—they’re a cozy, playful escape from plain snacks.
Inside the ingredients: what makes these calzones special
- Mozzarella cheese: Oozy, melty, the heart of every calzone. Use good-quality mozz for stretch and flavor.
- Ham or cooked bacon: Adds smoky richness. Swap for sautéed mushrooms or sun-dried tomatoes if you want veg.
- Spinach: Fresh leaves wilt inside, adding a slight earthy crunch. Frozen works in a pinch, just thaw and squeeze out moisture.
- Dough (basic pizza dough): Crisp on the outside, chewy inside. Whole wheat adds nuttiness, but all-purpose is classic.
- Egg wash: Gives a shiny, golden finish. Mix with a splash of water or milk for variation.
- Seasonings: Salt, pepper, maybe a pinch of garlic powder—simple but essential.
Tools of the trade for spooky calzones
- Rolling pin: To flatten dough evenly.
- Scissors: Cutting bat wings and ears from the dough.
- Baking sheet: To hold the calzones as they bake.
- Parchment paper: Prevent sticking and easy cleanup.
- Pastry brush: Lightly brushing with egg wash for golden color.
Step-by-step for a spooky, tasty treat
Step 1: Mix warm water, yeast, a pinch of sugar in a bowl. Let sit until foamy, about 5 minutes.
Step 2: Add flour, salt, olive oil. Knead until smooth, about 8 minutes by hand or 5 in a mixer.
Step 3: Cover and let rise until doubled, roughly 1 hour.
Step 4: Divide dough into four pieces. Roll each into a thin circle, about 20 cm diameter.
Step 5: Place fillings in the center (cheese, ham, spinach). Fold into a half-moon, seal edges.
Step 6: Use scissors to cut out bat wings and ears from the dough. Attach with a little water.
Step 7: Bake on a preheated 220°C/430°F oven, on a baking sheet lined with parchment, for 15-20 mins.
Cooking checkpoints to keep you on track
- Dough should be elastic and pass the windowpane test.
- Fillings should be warm and not spilling out.
- Calzones should be golden and crispy on the outside, with bubbling cheese inside.
Common mistakes and how to fix them
- Dough sticking excessively to hands or surface.? Dough is too sticky?→ Add a little more flour and knead gently.
- Overfilled calzones that burst open.? Filling is spilling out?→ Seal edges firmly and don’t overfill.
- Uneven or dull surface after baking.? Calzones are pale?→ Brush with beaten egg before baking.
- Over-torched edges while baking.? Burned edges?→ Cover with foil after 10 mins or lower oven temperature.
Spooky Bat-Shaped Calzones
Ingredients
Equipment
Method
- Mix warm water, yeast, and sugar in a bowl. Let sit for about 5 minutes until foamy, signaling the yeast is activated.
- Add flour, salt, and olive oil to the yeast mixture. Knead until the dough is smooth and elastic, about 8 minutes by hand or 5 minutes in a stand mixer with a dough hook.
- Cover the dough with a clean towel and let it rise in a warm place until doubled in size, approximately 1 hour.
- Divide the risen dough into four equal portions. Roll each piece into a thin circle, about 20 cm in diameter, on a floured surface.
- Spread a handful of shredded mozzarella and chopped ham over half of each circle, leaving a small border around the edge. Add some chopped spinach on top of the fillings.
- Fold each dough circle in half over the fillings to form a semi-circle, then pinch and seal the edges firmly to prevent spilling during baking.
- Use scissors to carefully cut out bat wings and ears from the top of each calzone. Attach them with a little water if needed to secure them.
- Arrange the shaped calzones on a parchment-lined baking sheet. Brush the tops with beaten egg for a shiny, golden finish.
- Bake the calzones in a preheated oven at 220°C (430°F) for about 15-20 minutes, until they are golden brown and crispy.
- Remove from oven, let cool slightly, then serve warm. Enjoy your spooky, playful calzones with friends or family!
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