In the quiet hours of October, I find myself craving something playful yet comforting. These bat-shaped calzones let me indulge that urge, turning simple dough into a spooky edible craft. They’re a little chaotic, a little fun, and endlessly customizable. Plus, they bring a bit of mischief to the dinner table.
Why these calzones keep haunting me
Their playful shape sparks creativity and nostalgia, reminding me of childhood parties and spooky tales. They’re quick to make, endlessly adaptable, and always a hit with friends. Each batch feels like a small act of culinary mischief, a fun challenge to craft perfect wings and crispy crusts. Plus, they’re just damn satisfying to see come out golden and winged.
Spooky ingredients, simple truths
- Flour:: The backbone of the dough, must be good quality for a tender crust.
- Yeast:: Activates to give rise, making your calzones light and airy.
- Cheese:: Oozing, melty mozzarella works best, but a smoky gouda is a nice twist.
- Fillings:: Ham, pepperoni, or roasted veggies—whatever makes you happy.
- Egg wash:: Gives a shiny, golden crust—just a beaten egg with a splash of water.
- Olive oil:: Adds richness, helps dough develop flavor, and prevents sticking.
- Salt:: Enhances everything, don’t skip it.
Tools of the spooky trade
- Rolling pin: To flatten the dough evenly to about 0.5 cm.
- Cookie cutter or sharp knife: To cut out the bat shapes for that spooky silhouette.
- Baking sheet lined with parchment paper: To bake the calzones evenly and prevent sticking.
- Pastry brush: To brush the edges with egg wash for a golden finish.
Step-by-step to spooky, crispy calzones
Step 1: Mix the flour, salt, and yeast in a large bowl. Add warm water and olive oil. Knead until smooth and elastic, about 8 minutes.
Step 2: Cover the dough with a damp cloth. Let it rise in a warm spot until doubled, about 1 hour.
Step 3: Preheat your oven to 220°C (430°F). Line a baking sheet with parchment.
Step 4: Punch down the risen dough. Roll out on a floured surface to about 0.5 cm thick.
Step 5: Cut out bat-shaped silhouettes using a cookie cutter or freehand with a sharp knife.
Step 6: Fill half of each shape with cheese, ham, or your favorite fillings. Leave a border.
Step 7: Fold the other half over, press edges to seal, and craft little wing shapes.
Step 8: Arrange the shaped calzones on your prepared baking sheet.
Step 9: Bake for 15-20 minutes until golden and crisp.
Step 10: Allow to cool slightly before serving.
Cautionary notes for perfect bat calzones
- Ensure the dough is evenly rolled for uniform baking and crispness.
- Seal the edges well to prevent fillings from escaping during baking.
- Watch the oven temperature; too high can burn, too low can result in soggy calzones.
- Look for a deep golden brown color and a crackling sound from the crust as signs of readiness.
Common pitfalls and how to dodge them
- Overstuffed calzones.? Use too much filling → Reduce filling to prevent overflowing.
- Filling leaking out during baking.? Edges not sealed → Pinch or crimp the edges firmly.
- Burnt crust before filling is hot.? Oven too hot → Drop temperature 10°C (20°F) if crust browns too quickly.
- Underproofed dough.? Dough not risen enough → Find a warm, draft-free spot to proof.
Spooky Bat-Shaped Calzones
Ingredients
Equipment
Method
- Mix the warm water with the dry yeast in a small bowl and let it sit for 5 minutes until foamy—that's how you know the yeast is active.
- In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture along with the olive oil. Stir with a spoon or dough scraper until it begins to come together.
- Knead the dough on a floured surface for about 8 minutes until it feels smooth, elastic, and slightly tacky.
- Shape the dough into a ball, place it in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for about 1 hour, or until doubled in size.
- Preheat your oven to 430°F (220°C) and line a baking sheet with parchment paper.
- Gently punch down the risen dough and transfer it to a floured surface. Roll it out to about 0.5 cm thick with a rolling pin.
- Use a cookie cutter or a sharp knife to cut out bat-shaped silhouettes from the dough.
- Place a small spoonful of cheese and chopped ham onto one half of each bat shape, leaving a border around the edges.
- Fold the other half over the filling, pressing the edges together firmly to seal. Pinch and shape the wings with your fingers or a knife for a spooky silhouette.
- Arrange the shaped calzones on the prepared baking sheet, leaving space between each.
- Brush the tops with beaten egg for a shiny, golden finish, and bake for 15–20 minutes until crispy and deep golden brown.
- Remove from oven, let cool slightly, then serve warm—these crispy, cheesy bats are perfect for a fun, spooky snack!
Notes
