There’s something about shaping food that sparks joy, especially when it’s a bit unconventional. These bat-shaped calzones aren’t just a treat for the eyes—they bring a nostalgic, almost mischievous feeling to the dinner table. It’s like unleashing a little childhood magic, even if you’re just making dinner for yourself.
I love how the process turns a simple calzone into a tiny piece of art. The moment you fold and cut the dough into wings, it’s like crafting tiny creatures ready to fly into your mouth. Plus, they’re perfect for a spooky-themed night or whenever you want to add a dash of fun to your kitchen.
They’re forgiving, too. You can fill them with whatever you like—melty cheese, spicy pepperoni, roasted veggies—and the shape makes everything a bit more special. Honestly, it’s a rare recipe that feels like a little celebration with every step.
What I love about shaping these calzones—besides the obvious cuteness—
- They turn a regular dinner into a story I can tell my kids or friends. Everyone gets a giggle when they see the bat wings.
- Filling them feels like creating tiny monsters that are just waiting to be devoured. The crunch of the crust as you bite into it is pure joy.
- It’s a great way to get creative and go beyond the usual pizza night. Plus, messes are part of the fun.
- The aroma that wafts up when they bake—melty cheese, roasted garlic—reminds me why I love cooking.
- There’s a satisfying sense of pride in pulling these out of the oven, knowing I turned dough into something playful and delicious.
The ingredients—how to keep it real and flavorful
- Pizza dough: I like a simple homemade or store-bought dough that’s soft enough to shape. It can be a bit chewy, which is perfect for biting through.
- Cheese: Mozzarella melts beautifully and gets gooey. I sometimes add a bit of Parmesan for extra salty punch—just shred and sprinkle.
- Meat or veggies: Pepperoni slices are classic, but roasted peppers or sautéed mushrooms work too. Think smoky, tender, and flavorful.
- Tomato sauce: Use a good quality marinara—bright, tangy, and rich. It keeps the filling moist without making the crust soggy.
- Egg wash: A beaten egg brushed on the crust gives a shiny, golden finish—like a tiny crown for your little bat.
- Seasonings: Dried oregano, garlic powder, and a pinch of red pepper flakes add depth and a hint of heat. Use fresh herbs if you’re feeling fancy.
- Flour: For dusting the work surface—keep the dough from sticking and make shaping easier. It’s the unsung hero of the process.
My foolproof steps to create these adorable bats
Equipment & Tools
- Rolling pin: To roll out the dough evenly without tears.
- Sharp knife or pizza cutter: For shaping wings and cutting out the bat ears.
- Baking sheet: Lined with parchment paper for easy cleanup.
- Basting brush: To apply egg wash for a glossy finish.
- Mixing bowls, spoon, and measuring cups: For prepping fillings and ingredients.
Mise en place
- Preheat oven to 200°C (390°F). Line baking sheet with parchment.
- Gather all fillings and ingredients within arm’s reach.
- Roll out dough on floured surface to about 0.5cm thick.
- Prepare fillings—shred cheese, slice meats, chop veggies.
- Beat egg for wash, set aside.
Steps
- Cut dough into circles about 10cm diameter using a glass or cutter.
- Spread a spoonful of sauce on half of each circle, leaving the edges clear.
- Add cheese, meats, or veggies on top of sauce.
- Fold dough over to enclose filling, pinch edges tightly.
- Using a knife, cut out small wing shapes on each side of the circle.
- Gently press and crimp edges to seal everything inside.
- Brush with egg wash, then arrange bat wings and ears on top.
- Bake for 15–20 minutes until golden and crispy, checking for bubbling cheese.
- Let rest 5 minutes before serving—it’s hot and melty!
- Inspect for even browning, ensure crust is crisp, and cheese is gooey.
Resting & Finishing
Let the calzones sit for 5 minutes. Serve warm, with a little extra sauce if you like. They’re best fresh but reheat well in the oven—crisp up the crust again.
Checkpoints & How to Know It’s Done
- Crust is deep golden brown with a slight shimmer from the egg wash.
- Cheese inside is bubbly and gooey, no raw dough visible.
- Edges are crisp, wings hold shape without flopping.
Oops moments and quick fixes—don’t let them get you down
- FORGOT to seal the edges? Dab with water and pinch again, then bake a few extra minutes.
- DUMPED too much filling? Use a spoon to remove excess before baking.
- OVER-TORCHED crust? Cover with foil and reduce oven temp slightly.
- Filling too dry? Brush with a little broth or extra sauce before baking.
Kitchen hacks to save the day
- When the dough tears, patch with small bits of extra dough, then seal with a fork.
- Splash a little water if the edges won’t stick—helps seal the deal.
- Patch soggy spots with a sprinkle of flour and a light brush of egg wash.
- Shield delicate wings with foil if they brown too fast.
- Use a sharp knife to tidy up edges if they’re uneven—looks neat, feels better.
There’s something about shaping these calzones that turns dinner into a mini adventure. Each one is a little project, a tiny creature waiting to be eaten. I’ve lost count of how many times these have saved a casual night or made a gathering feel special.
And honestly, no matter how chaotic the kitchen gets, the smell of baking dough and melting cheese always pulls me back in. They’re quick to make, fun to shape, and endlessly customizable. Sometimes, that’s enough to make even a regular week feel like a celebration.
Bat-Shaped Calzones
Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper. Gather your fillings and ingredients within easy reach. Roll out the dough on a lightly floured surface to about 0.5cm thick, creating a smooth, even rectangle.
- Use a glass or cookie cutter approximately 10cm in diameter to cut out circles from the dough. Place each circle on the prepared baking sheet, spacing them evenly.
- Spread a spoonful of tomato sauce on half of each dough circle, leaving about a 1cm border around the edges. This keeps the filling contained and prevents leaks during baking.
- Sprinkle shredded mozzarella and Parmesan cheese over the sauce, then add your choice of pepperoni slices or roasted vegetables for flavor and variety.
- Fold each dough circle over to enclose the filling, then pinch and crimp the edges tightly to seal everything inside, ensuring no filling escapes during baking.
- Using a sharp knife or pizza cutter, cut out small wing shapes on each side of the circle to resemble bat wings. Gently press and shape the wings to create a cute, winged silhouette.
- Brush the tops of each calzone with beaten egg for a shiny, golden finish. Arrange small triangles or semi-circles at the top of each calzone to serve as bat ears, pressing them lightly into the dough.
- Bake the calzones in the preheated oven for 15–20 minutes, or until they are deep golden brown and crispy, with bubbling cheese visible inside.
- Once baked, remove the calzones from the oven and let them rest for 5 minutes. The crust should be crisp and the cheese gooey and melted inside, ready to be enjoyed.
- Serve warm, perhaps with extra tomato sauce on the side. These playful calzones make a delightful snack or main dish, with crispy crusts and cheesy, flavorful fillings.
Notes
In the end, these bat-shaped calzones are more than just a cute snack—they’re a little reminder to enjoy the process. Whether it’s Halloween or a random Tuesday, they bring a bit of magic to the table and a lot of satisfaction when you see everyone’s faces light up.
Once they’re gone, I find myself already thinking about the next batch. Sometimes, it’s the simplest ideas that turn the ordinary into a little moment of joy. And that’s what keeps the kitchen interesting, right?
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