I’ve always loved turning something familiar into a spooky surprise—calzones that look like bats just feel right for autumn. It’s a chance to get a little messy, playful, and creative with dough and fillings. Plus, they’re just fun to make and even more fun to eat, especially with kids or friends around.
Why I Keep Baking These Bat-Calzones
They’re a playful way to bring joy and chaos to the dinner table. The aroma of baking dough and melting cheese is addictive. Plus, shaping bats sparks childhood memories and creative chaos alike.
Ingredients and Why They Matter
- Pizza dough: The base—stretchy, forgiving, and crisp when baked. You can swap in puff pastry for a flakier bite.
- Mozzarella cheese: Melts beautifully, oozy and stringy. For a sharper flavor, add a sprinkle of Parmesan.
- Spicy sausage: Adds heat and richness. Replace with sautéed mushrooms for a vegetarian twist.
- Herbs (oregano, basil): Fresh or dried, they brighten the filling. Use lemon zest for a zesty lift.
- Egg wash: Gives the crust a glossy, golden finish. A splash of milk can work in a pinch.
Tools for Shaping and Baking Your Spooky Bites
- Rolling pin: To roll out the dough evenly.
- Sharp knife or cookie cutters: To cut out bat wings and body shapes.
- Baking sheet: To hold the calzones during baking.
- Pastry brush: To apply egg wash for shine.
Crafting the Bat-Shaped Calzones: From Dough to Spooky Delight
Step 1: Preheat your oven to 220°C (430°F). Line a baking sheet with parchment paper.
Step 2: Roll out the dough into a rectangle about 30×20 cm (12×8 inches). Cut out bat wings and body shapes.
Step 3: Fill the calzones with cheese, meats, and herbs. Fold and seal edges firmly, crimping with a fork.
Step 4: Arrange on the baking sheet. Brush with egg wash for a shiny finish.
Step 5: Bake for 15-20 minutes until golden and crispy. Let cool slightly before serving.
Key Moments to Watch While Baking Your Bat-Calzones
- Dough edges: Should be slightly puffed and golden brown.
- Filling: Hot, bubbly, and slightly oozing at the edges.
- Crust color: Deep golden but not burnt, around 15 minutes in.
Common Pitfalls and How to Fix Them
- Filling leaks during baking.? Seal edges well to prevent filling from escaping.
- Dough becomes too soft and difficult to shape.? Chill dough for 15 minutes if sticky.
- Burnt or undercooked crust.? Bake at consistent 220°C (430°F).
- Jagged or uneven shapes.? Use a sharp knife for clean cuts.
Bat-Shaped Calzones
Ingredients
Equipment
Method
- Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper.
- Roll out the dough into a large rectangle about 30×20 cm (12×8 inches); this helps it relax and becomes easy to shape.
- Use a sharp knife or cookie cutters to cut out bat wing shapes and a central body shape from the dough.
- Mix the shredded mozzarella, cooked sausage, and chopped herbs in a bowl to create the filling.
- Place a spoonful of the filling onto the center of each bat body shape, leaving space around the edges.
- Fold each shape over to enclose the filling, then pinch or crimp the edges with a fork to seal completely.
- Arrange the calzones on the prepared baking sheet with the wings extended outward. Brush the tops with beaten egg for a shiny, golden finish.
- Bake in the oven for 15-20 minutes, until the crust is deep golden brown and crispy, and the cheese is bubbling at the edges.
- Remove from the oven and let cool slightly before serving. These bat calzones are best enjoyed warm with their gooey cheese and crispy crust.
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