There’s a certain charm in turning an ordinary calzone into a tiny creature—especially one as mischievous as a bat. It’s a trick and a treat, perfect for a spooky dinner or just because you’re craving something fun and different. I love how these little bats make a simple pizza dough feel like an adventure, with just a few tweaks.
When I first made these, I was just experimenting with shapes, but the kids went wild. The way the dough crisps up around the edges, and the cheesy, smoky filling oozing out—those are the moments I keep coming back to. Plus, they’re surprisingly easy to assemble, once you get the hang of shaping the wings and head.
There’s a certain nostalgia in making food that sparks imagination, especially when it’s so interactive. These calzones aren’t just dinner—they’re a tiny craft project that ends in a warm, cheesy bite. And frankly, they make me feel like a kid again, sneaking snacks into the dark.
Why I Love This Recipe: Memories in Every Flap
- Joy bubbles up when I see kids’ eyes light up at the sight of bat-shaped snacks. It’s pure fun.
- Chaos turns into pride when I manage to shape each wing without tearing the dough. It’s a small victory.
- Relief washes over me when I realize how quick these are to assemble after a long day.
- There’s a nostalgic thrill in making something playful that feels festive without fuss.
- Pride in watching everyone gobble them up, plates clean, and smiles wide.
What’s in These Little Creatures? Ingredient Secrets & Sensory Cues
- Pizza dough: I prefer a sturdy, slightly chewy dough that crisps well. You can swap in pre-made or even cauliflower for a low-carb version, but the texture might change.
- Cheese: Mozzarella is a must for that gooey stretch. A sprinkle of sharp cheddar adds smoky depth—use smoked if you have it.
- Filling: A mix of cooked sausage, mushrooms, and caramelized onions gives a savory, oozy center. Skip the meat for a veggie version, but keep the smoky flavor.
- Egg wash: Helps the dough turn golden and shiny. Mix egg with a splash of water—brush lightly for a crisp finish.
- Herbs & spices: Oregano, garlic powder, and a pinch of red pepper bring warmth and aroma. Use fresh herbs if you prefer a brighter scent.
- Extras: A splash of lemon juice in the filling brightens the flavors. For smoky notes, a dash of smoked paprika works beautifully.
Getting Shaped & Baked: Crafting Your Bat-astic Masterpiece
Equipment & Tools
- Rolling pin: To flatten dough evenly.
- Sharp knife or pizza cutter: For shaping wings and carving features.
- Baking sheet: Lined with parchment for easy cleanup.
- Brush: Small pastry brush for egg wash.
- Mixing bowls: For filling prep.
Mise en Place
- Prepare filling: Cook sausage, caramelize onions, chop mushrooms, and mix with cheese and herbs.
- Preheat oven to 200°C (400°F).
- Roll out dough to about 0.5cm thick.
- Gather tools for shaping and cutting.
- Line baking sheet with parchment.
Crafting the Bats
- Cut dough into circles, about 10cm diameter.
- Place a spoonful of filling in the center of each circle.
- Fold dough over to form a half-moon, seal edges.
- Shape two small wings on each side by cutting slits or small triangles, then stretch slightly.
- Create a tiny head by pinching a small piece of dough at the top.
- Use a knife to make small notches for wings if needed.
- Brush with egg wash, then bake for 15-20 min, until golden and crisp.
- Check for an even color and bubbling cheese on top.
- Let sit for 5 min before serving.
Rest & Serve
Rest the calzones on a wire rack for a few minutes to stay crispy. Serve warm, maybe with a side of spicy marinara or just as they are. The smell of baked dough and smoky filling will fill the room.
How to Know They’re Done
- Golden brown, crisp edges all around.
- Cheese bubbling through the wings.
- Internal temp reaches about 75°C (165°F).
Oops Moments & How to Fix Them
- FORGOT to seal edges? Press with a fork or pinch tightly.
- DUMPED too much filling? Use a spoon to remove excess before baking.
- OVER-TORCHED wings? Cover with foil and reduce baking time next batch.
- SEAMS split open? Seal with a dab of water before baking.
Quick Fixes for Kitchen Nightmares
- When cheese leaks out, splash a little water on the oven floor to reduce smoke.
- Patch small cracks with a dab of leftover dough.
- Shield wings with foil if they brown too fast.
- When wings look uneven, brush with more egg wash for shine.
- Use a pinch of smoked paprika for extra smoky aroma if filling feels dull.
These little bats make me smile every time. They turn a simple dinner into a tiny, edible craft, and that’s pretty satisfying. Sometimes, the best moments are in the messy shapes and imperfect wings—those are the ones that make it all feel special.
Whether for a holiday or just a playful weekend, these calzones are a reminder that food isn’t just about taste. It’s about fun, memories, and sharing a little chaos on a plate. And honestly, I wouldn’t have it any other way.
Bat-Shaped Calzones
Ingredients
Equipment
Method
- Unroll the pizza dough onto a lightly floured surface and use a rolling pin to flatten it to about 0.5cm thick, creating a smooth, even layer.
- Use a round cutter or a glass to cut out circles roughly 10cm in diameter from the dough, placing each onto a parchment-lined baking sheet.
- Mix together the shredded mozzarella, sharp cheddar, cooked sausage, mushrooms, caramelized onions, oregano, garlic powder, red pepper flakes, a splash of lemon juice, and smoked paprika in a bowl to form the filling.
- Spoon a generous dollop of filling into the center of each dough circle, leaving a small border around the edges.
- Fold each dough circle in half over the filling to form a half-moon shape, and pinch the edges tightly to seal in the filling.
- Shape two small wings on each calzone by cutting slits or small triangles on opposite sides of the top, then gently stretch the wings outward for a more wing-like appearance.
- Pinch a tiny piece of dough at the top center to create a small head, and gently press to secure it in place.
- Use a sharp knife or pizza cutter to make small notches or cutouts on the wings for added detail, if desired.
- Brush the tops of each bat-shaped calzone with the beaten egg wash, giving them a shiny, golden finish after baking.
- Bake in a preheated oven at 200°C (400°F) for 15-20 minutes or until the calzones are golden brown and bubbling with cheese.
- Remove from the oven and let sit for 5 minutes on a wire rack; this helps the crust stay crispy and the filling set.
- Serve warm, with optional sides like spicy marinara, and enjoy the fun, cheesy bites that look just like little bats ready to take flight!
Once you’ve got the hang of shaping these bats, they come together quickly. I find myself sneaking bites of the leftover dough while waiting for the oven—impossible to resist that fresh, yeasty smell. Sometimes, I make a batch just for the fun of it, even if no one’s watching.
There’s something about crafting these tiny creatures that makes dinner feel less routine. It’s messy, playful, a little chaotic—and that’s exactly what makes it memorable. No matter how they turn out, the stories they’ll inspire are worth every flap and crackle.
