When I was a kid, Halloween wasn’t just about costumes and candy—it was about making everything a little spooky and a lot of fun. These bat-shaped calzones tap into that playful spirit, turning a simple Italian favorite into a whimsical party trick. The best part? They’re surprisingly easy to make, even if you’re not a seasoned baker.
Why I Keep Coming Back to These Bat-Calzones
They bring out my inner kid, turning ordinary ingredients into a whimsical feast. Every time I see that little bat shape emerge, I feel a rush of joy. The process is messy, unpredictable, and wonderfully satisfying. Plus, they’re perfect for parties, spooky or not, and stir up instant nostalgia with every bite.
Breaking Down the Ingredients
- Pizza dough: The base, chewy and versatile; use store-bought for speed or homemade for texture.
- Mozzarella cheese: Oozy, melty, and essential; swap for vegan cheese or other melting cheeses.
- Ham or salami: Adds savory depth, but can be replaced with cooked sausage or roasted vegetables.
- Mushrooms: Earthy and umami-rich, sautéed until fragrant; skip if you dislike fungi.
- Spinach: Bright and slightly bitter; wilt before filling for less moisture.
- Garlic oil: A fragrant brush for the crust, enhances flavor and adds shimmer.
- Egg wash: For shiny crust, beat one egg with a splash of water.
Tools & Equipment for Bat-Shaped Calzones
- Rolling pin: Roll out the dough into thin, even circles.
- Cookie cutter or small knife: Shape the calzones into bats, or cut freehand for more character.
- Baking sheet: Hold and bake the calzones evenly in the oven.
- Pastry brush: Brush the tops with butter or oil for a golden finish.
Step-by-Step How to Make Bat-Shaped Calzones
Step 1: Start by mixing warm water (about 40°C/104°F) with a pinch of sugar and yeast. Let it sit until frothy, about 5 minutes.
Step 2: In a large bowl, combine flour, salt, and olive oil. Pour in the yeast mixture and knead until smooth, about 8 minutes.
Step 3: Cover the dough with a clean towel and let it rise in a warm spot for 1 hour until doubled in size.
Step 4: Preheat your oven to 220°C (430°F).
Step 5: Divide the dough into small portions, about the size of a tennis ball.
Step 6: Roll each piece into a thin circle, roughly 15cm (6 inches) across.
Step 7: Cut out bat shapes using a cookie cutter or freehand with a small knife.
Step 8: Fill half of each bat-shaped dough with your chosen fillings—mozzarella, ham, mushrooms, or even spinach.
Step 9: Fold over and pinch the edges to seal, creating a little bat wing silhouette.
Step 10: Bake on a parchment-lined baking sheet for 15-20 minutes until golden brown and crispy.
Step 11: Remove from oven and brush with melted butter or garlic oil for extra flavor.
Cooking Checkpoints & Tips for Perfect Calzones
- Dough should be elastic and smooth; if sticky, dust with a little more flour.
- Fillings should be moist but not soggy; drain excess liquid before filling.
- Calzones should be golden and crispy, with bubbling cheese and a firm crust.
Common Mistakes & How to Fix Them
- Dough sticks to the surface and tears.? Dough is too sticky → Dust with more flour during kneading.
- Cheese and fillings spilling out during baking.? Filling leaks → Seal edges thoroughly, pinch tightly.
- Over-browning or undercooking.? Calzones burn before cooked → Cover edges with foil if browning too fast.
- Flat taste or bland fillings.? Not enough flavor → Add herbs or a pinch of chili flakes to fillings.
Bat-Shaped Calzones
Equipment
- Rolling pin
- Cookie cutter or small knife
- Baking sheet
- Pastry brush
Ingredients
- 2 1/4 cups all-purpose flour for the dough
- 1 packet instant dry yeast for rising the dough
- 1 teaspoon salt
- 2 tablespoons olive oil
- 3/4 cup warm water around 40°C/104°F
- 1 cup mozzarella cheese shredded
- 1/2 cup ham or salami diced
- 1/2 cup mushrooms sautéed and sliced
- 1/2 cup spinach wilted and drained
- 2 tablespoons garlic oil for brushing crust
- 1 egg egg beaten with a splash of water for wash
Instructions
- Mix warm water with a pinch of sugar and the yeast; let sit until frothy, about 5 minutes. This activates the yeast and starts the dough.
- In a large bowl, combine flour and salt. Pour in the yeast mixture and olive oil, then knead until the dough is smooth and elastic, about 8 minutes.
- Cover the bowl with a clean towel and let the dough rise in a warm spot for 1 hour until doubled in size.
- Preheat your oven to 220°C (430°F). Line a baking sheet with parchment paper.
- Divide the risen dough into small portions, about the size of a tennis ball, and roll each into a thin circle, roughly 15cm across.
- Use a cookie cutter or small knife to cut out bat-shaped silhouettes from each dough circle, creating wings and body shapes.
- Spread a small amount of mozzarella on one side of each bat shape, then add diced ham, sautéed mushrooms, and wilted spinach on top of the cheese.
- Fold each bat shape over to enclose the fillings and pinch the edges tightly to seal, shaping the wings and body as desired.
- Transfer the filled calzones to the prepared baking sheet. Brush the tops with beaten egg for a shiny finish.
- Bake in the preheated oven for 15-20 minutes, or until golden brown and crispy. The cheese should be bubbling inside.
- Remove from the oven, brush with garlic oil for extra flavor, and let cool slightly before serving. Enjoy these fun, crispy bat calzones!
