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Bat-Shaped Calzones

These playful bat-shaped calzones are made with stretchy pizza dough filled with gooey mozzarella, savory sausage, and herbs. Baked until golden and crispy, they resemble little bats with wings, making them perfect for autumn gatherings or fun family dinners. The result is a charming, crispy treat with bubbling cheese and a satisfying fold-over shape.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package store-bought pizza dough or homemade dough
  • 1 cup mozzarella cheese shredded
  • 1/2 cup spicy sausage cooked and crumbled
  • 1 tablespoon fresh herbs oregano and basil, chopped
  • 1 egg egg beaten for egg wash

Equipment

  • Rolling pin
  • Sharp knife or cookie cutters
  • Baking sheet
  • Pastry brush

Method
 

  1. Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper.
  2. Roll out the dough into a large rectangle about 30x20 cm (12x8 inches); this helps it relax and becomes easy to shape.
  3. Use a sharp knife or cookie cutters to cut out bat wing shapes and a central body shape from the dough.
  4. Mix the shredded mozzarella, cooked sausage, and chopped herbs in a bowl to create the filling.
  5. Place a spoonful of the filling onto the center of each bat body shape, leaving space around the edges.
  6. Fold each shape over to enclose the filling, then pinch or crimp the edges with a fork to seal completely.
  7. Arrange the calzones on the prepared baking sheet with the wings extended outward. Brush the tops with beaten egg for a shiny, golden finish.
  8. 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.
  9. Remove from the oven and let cool slightly before serving. These bat calzones are best enjoyed warm with their gooey cheese and crispy crust.

Notes

For extra flair, use black olives or pepperoni to add eyes or other details to your bats before baking.