Bat-Shaped Calzones: A Playful Twist for Spooky Nights

Making bat-shaped calzones turns a simple pizza dough into a creative project that sparks joy. It’s a way to bring a little humor and whimsy into your kitchen, especially during spooky seasons or themed parties. The process is straightforward but lets you play with shapes and fillings.

Why I keep making these spooky calzones

The playful shape keeps the kids entertained, and the crispy, cheesy bites remind me of childhood Halloween nights. It’s a recipe that invites creativity, letting me swap fillings and decorations. Every batch feels like a small celebration, adding a dash of joy and nostalgia to busy weekends.

Breaking down the ingredients for perfect bites

• Flour: The backbone of your dough, should be all-purpose for good stretch and flavor.
• Mozzarella cheese: Oozy and melty, pulls apart beautifully. Swap for provolone if you want sharper notes.
• Marinara sauce: Bright with tomato and herbs, adds moisture and tang. Use a good-quality jar or homemade for best flavor.
• Olives: Black or green, they add salty, briny pops. Slice thin for even distribution.
• Fillings of choice: Experiment with veggies, meats, or plant-based options. Keep fillings moist but not soggy.
• Olive oil: For brushing crust, gives a nice sheen and crispy finish.
• Seasonings: Oregano, garlic powder, or chili flakes for extra punch—use sparingly.

Tools of the trade for shaping and baking

• Rolling pin: To flatten dough evenly into circles.
• Baking sheet: To hold the calzones during baking.
• Small knife or scissors: To cut out bat wings and eyes.
• Fork: To seal the edges.

Step-by-step for spooky, flaky calzones

Step 1: Mix flour, salt, and yeast in a big bowl. Add warm water and olive oil. Knead until smooth, about 8 minutes.

Step 2: Cover the dough with a damp towel. Let it rest in a warm spot for 1 hour, until it doubles.

Step 3: Preheat oven to 220°C (430°F). Line a baking sheet with parchment.

Step 4: Divide dough into 4 parts. Roll each into a 20cm circle.

Step 5: Place a scoop of marinara, cheese, and fillings on one half of each circle.

Step 6: Fold over, seal edges with a fork. Cut out bat wings and faces with a small knife.

Step 7: Bake for 15-18 minutes, until golden and puffed.

Step 8: Let cool slightly before decorating with black olives for eyes and wings.

Step 9: Serve warm, with a side salad or just by themselves.

Cooking checkpoints and tips to get it just right

• Dough should be elastic and slightly tacky but not sticky.
• Calzones should be golden and puffed, with no raw dough showing.
• Filling should be hot and bubbly, not just cold ingredients in the middle.

Common pitfalls and how to fix them

• Overly dry dough.? Dough tears while shaping → Use a softer dough or work gently.
• Too much filling.? Calzones are soggy → Bake at a higher temperature or reduce filling moisture.
• Overbaking.? Black spots on crust → Lower oven temp or bake shorter time.
• Poor sealing.? Filling leaks out → Seal edges thoroughly and vent with small slits.

Spooky Bat-Shaped Calzones

These playful bat-shaped calzones are made with a simple pizza dough filled with marinara, cheese, and your choice of fillings. Shaped into winged bats, they bake into crispy, golden bites that are fun to make and delightful to eat, perfect for Halloween or themed parties. The final result features flaky, cheesy pockets with decorative black olive eyes and wings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 1 minute min

Servings: 4

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 packet active dry yeast about 2 ¼ teaspoons
• ¾ cup warm water about 110°F
• 2 tbsp olive oil
• 1 cup marinara sauce bright and flavorful
• 1 ½ cups mozzarella cheese shredded
• ½ cup fillings of choice vegetables, meats, or plant-based options
• 1 tbsp olive oil for brushing crust
• to taste seasonings oregano, garlic powder, chili flakes
• black or green olives sliced thin for eyes and wings

Equipment

• Mixing bowl
• Rolling pin
• Baking sheet
• Parchment paper
• Small knife or scissors
• Fork

Method

 

1. In a large mixing bowl, combine flour, salt, and yeast. Mix briefly to distribute.
   
2. Pour in warm water and olive oil, then stir until a shaggy dough forms.
   
3. Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
   
4. Shape the dough into a ball, place in a lightly oiled bowl, cover with a damp towel, and let rest in a warm spot for 1 hour until doubled in size.
   
5. Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper.
   
6. Divide the risen dough into four equal parts and roll each into a 20cm circle on a floured surface.
   
7. Spread a spoonful of marinara sauce on one half of each dough circle, then sprinkle with cheese and your choice of fillings.
   
8. Fold the dough over the filling to create a semicircle and seal the edges with a fork, pressing firmly.
   
9. Use a small knife or scissors to cut out bat wings and eyes on each calzone for decoration.
   
10. Brush the tops of the calzones with olive oil for a crispy, golden finish.
    
11. Bake in the preheated oven for 15-18 minutes until the calzones are puffed, golden, and crispy.
12. Remove from the oven and let cool slightly. Decorate the eyes and wings with sliced olives for a spooky face, then serve warm and enjoy!

Notes

Ensure the dough is elastic and not sticky for easy shaping. Adjust filling moisture to prevent sogginess. Seal edges thoroughly to prevent leaks during baking.