Baking these bat-shaped calzones taps into a childhood joy—playing with food, creating tiny monsters from dough. It’s a way to make dinner a little more memorable, a dash of humor in the chaos of weeknights. Plus, the smell of baking dough mixed with melting cheese is pure comfort, even when the world feels a bit heavy.
Why I keep making these
They’re a crowd-pleaser, no matter the age. The process is simple, and the result is playful and delicious. Plus, the house smells incredible—like a bakery—drawing everyone in for a bite.
Inside the ingredients of mischief
- Pizza dough: The base, needs to be elastic and easy to roll, holds all the fillings.
- Marinara sauce: Bright, tangy, and slightly sweet, it’s the flavor backbone of each calzone.
- Mozzarella cheese: Melty and gooey, it’s the glue that holds the fillings together.
- Pepperoni or sausage: Adds savory, spicy bites, but you can skip for veggie or cheese-only.
- Filling variations (bell peppers, spinach, cooked chicken): Add color, texture, and flavor—make them your own little monsters.
- Egg wash (beaten egg with a splash of water): Gives the crust a shiny, golden finish that’s irresistible.
- Flour for dusting: Prevents sticking and makes rolling easier.
Tools of the trade for batty baking
- Rolling pin: To roll out dough evenly and thin.
- Baking sheet: To hold the calzones during baking.
- Small knife: To cut bat wing shapes and seal the edges.
- Fork: To crimp the edges and seal the calzones.
- Pastry brush: To lightly brush with egg wash for a shiny finish.
Step-by-step to the spooky, cheesy delight
Step 1: Start by making a simple pizza dough. Combine 2 cups of flour, 1 teaspoon salt, 1 teaspoon sugar, 1 packet yeast, and 3/4 cup warm water. Knead until smooth, cover, and let rise for 1 hour.
Step 2: Preheat your oven to 220°C (430°F).
Step 3: Divide the dough into 4 equal parts. Roll each into a thin circle, about 20 cm (8 inches) in diameter.
Step 4: Place a spoonful of marinara sauce, cheese, and your preferred fillings on one half of each circle, leaving a border.
Step 5: Cut out bat wings on the edges with a small knife, then fold the dough over to seal, shaping like a bat with wings.
Step 6: Use a fork to crimp the edges, ensuring the calzone stays shut during baking.
Step 7: Bake for 15-20 minutes, until golden brown and crispy.
Step 8: Remove from oven and let cool slightly before serving.
Cautionary tales from the oven
- Ensure the edges are well sealed to prevent filling from escaping during baking.
- Watch the color of the crust; it should be golden and slightly puffed, not burnt.
- Check for a firm, crispy exterior and bubbling cheese inside to confirm doneness.
Owl eyes on common mistakes
- Filling spilling out during baking.? Make sure to pinch the edges tightly closed; otherwise, fillings escape. Use a fork to crimp securely.
- Underbaked crust.? If the crust is pale, give it a few extra minutes, or brush with beaten egg for color.
- Over-browning before filling is hot.? If the calzones are burning on top, cover with foil and lower the oven temp slightly.
- Difficult shaping due to sticky dough.? If dough is sticky, dust with a bit more flour during rolling.
Bat-Shaped Calzones
Ingredients
Equipment
Method
- Mix the warm water with yeast and a pinch of sugar in a bowl; let sit until frothy, about 5 minutes, to activate the yeast.
- In a large bowl, combine flour, salt, and sugar; pour in the activated yeast mixture and knead until the dough is smooth and elastic, about 8 minutes. Cover and let rise in a warm spot for 1 hour until doubled in size.
- Preheat your oven to 220°C (430°F). Lightly dust your work surface with flour.
- Divide the risen dough into 4 equal portions. Roll each portion into a thin, round circle about 20 cm (8 inches) in diameter.
- Spread a spoonful of marinara sauce on one half of each dough circle, leaving a small border around the edge. Sprinkle with shredded mozzarella, then add optional fillings like pepperoni or chicken as desired.
- Use a small knife to cut bat wing shapes along the edges of each circle. Fold the dough over to enclose the fillings and shape into a bat with wings.
- Press the edges firmly to seal, then use a fork to crimp and secure the seams so filling doesn’t escape during baking.
- Mix the beaten egg with water to create an egg wash. Brush this over the top of each calzone for a shiny, golden finish.
- Place the shaped calzones on a baking sheet lined with parchment paper. Bake for 15-20 minutes until the crust is golden brown and crispy, and the cheese inside is bubbling.
- Remove from the oven and let cool slightly before serving. Enjoy the fun, cheesy bites with a crispy exterior and melty interior.
Notes
Hi, I’m Hannah Reynolds, the creator and heart behind Seasoning Therapist. Born and raised in the United States, I grew up in a family where the kitchen was always the coziest gathering spot.
