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!
