These bat-shaped calzones are something I make when I want food to feel playful without turning it into a novelty.
They’re essentially classic calzones, but shaping them into bats makes them feel perfect for a themed night, especially around Halloween.
I like that they still taste familiar and comforting while looking fun enough to get people smiling before the first bite.
Behind the Recipe
This idea came from making regular calzones and realizing how forgiving pizza dough is when it comes to shaping. Once I tried cutting small wings and ears into the edges, it worked better than expected. Since then, this has become my go-to party bake when I want something homemade that doesn’t feel overly complicated.
Recipe Origin or Trivia
- Calzones originated in Italy as folded pizzas meant to be eaten by hand
- Decorative dough shaping became popular in home baking for themed meals
- Egg wash has long been used to add color and sheen to baked dough
Why I Love This Recipe (And You Will Too)
- Fun and festive without being difficult
- Uses basic pizza-style dough
- Easy to customize fillings
- Crispy outside with gooey cheese inside
- Great for parties or themed dinners
- Kid-friendly and adult-approved
- Can be prepped ahead
Chef’s Pro Tips for Perfect Results
- Knead the dough well for elasticity
- Don’t overfill or sealing becomes difficult
- Seal edges firmly before shaping
- Cut shapes gently to avoid tearing
- Let calzones cool slightly before serving
Ingredients in This Recipe
- 2 cups flour: Forms the base of the dough, bread flour gives chew while all-purpose stays softer
- 1 tsp salt: Enhances overall flavor
- 1 packet active dry yeast: Helps the dough rise and become airy
- 3/4 cup warm water: Activates the yeast
- 1 cup shredded mozzarella cheese: Creates a gooey, stretchy filling
- 1/2 cup pepperoni slices: Adds savory flavor and richness
- 1/2 cup chopped vegetables: Adds texture and balance
- 1 beaten egg: Gives a glossy, golden finish
Kitchen Tools You’ll Need
- Mixing bowls for dough and yeast
- Rolling pin for shaping
- Baking sheet for baking
- Pastry cutter or sharp knife for bat shapes
- Pastry brush for egg wash
Instructions for Making This Recipe
- Combine flour and salt in a bowl
- Activate yeast in warm water until frothy
- Mix yeast mixture into flour to form dough
- Knead dough until smooth and elastic
- Let dough rise until doubled
- Preheat oven and line baking sheet
- Divide dough and roll into circles
- Add filling to one side of each circle
- Fold and seal edges tightly
- Cut bat wings and ears carefully
- Brush with egg wash
- Bake until golden and crisp
- Cool slightly before serving
Ingredient Substitutions
- Use pizza dough instead of homemade if short on time
- Swap pepperoni for cooked sausage or veggies
- Use dairy-free cheese if needed
- Add ricotta for a creamier filling
Ingredient Spotlight
- Mozzarella cheese: Melts smoothly and stretches beautifully
- Active dry yeast: Responsible for light, airy dough texture
Bat-Shaped Calzones
These playful bat-shaped calzones are made with soft pizza dough filled with gooey cheese, pepperoni, and vegetables. They are baked until crispy with a golden crust and fun wing or ear shapes that make dinner both a visual treat and a delicious, cheesy comfort food. Perfect for gatherings or spooky snack times, they reheat easily from frozen for quick bites.
Ingredients
Equipment
Method
- In a large mixing bowl, combine the flour and salt. In a separate small bowl, sprinkle the yeast into warm water and let sit for 5 minutes until frothy. Pour the yeast mixture into the flour mixture and stir until a sticky dough forms.
- Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
- Shape the dough into a ball, place it in a greased bowl, and cover with a damp cloth. Let it rise in a warm spot for about 1 hour, or until doubled in size.
- Preheat your oven to 220°C (430°F). Line a baking sheet with parchment paper and set aside.
- Punch down the risen dough gently to release air, then divide it into 4 equal portions. Roll each portion into a thin circle about 6 inches in diameter.
- Place a generous spoonful of cheese, pepperoni, and vegetables on one half of each circle, leaving a small border around the edges.
- Fold the dough over the filling to create a semi-circle, then pinch and seal the edges tightly to prevent filling from leaking out.
- Use a pastry cutter or sharp knife to carefully cut out bat wings and ears from the edges of each calzone, shaping them into fun, spooky forms.
- Arrange the shaped calzones on the prepared baking sheet. Brush the tops with beaten egg to give a shiny, golden finish.
- Bake for 15–20 minutes, or until the calzones are crispy, puffed, and golden brown around the edges and shapes.
- Remove from the oven and let cool slightly before serving. These fun calzones are perfect for a spooky snack or party treat!
Notes
For an extra crispy crust, bake on a preheated pizza stone or cast-iron skillet. Feel free to experiment with different fillings and shapes for variety!
Texture & Flavor Secrets
- Well-risen dough creates light interiors
- Sealed edges prevent filling leaks
- Egg wash adds crispness and color
What to Avoid
- Overfilling calzones
- Cutting shapes before sealing
- Using water that’s too hot for yeast
- Baking on an unlined tray
Nutrition Facts (Approximate, Per Calzone)
- Calories: 420
- Protein: 18 g
- Carbohydrates: 48 g
- Fat: 17 g
- Fiber: 2 g
- Sodium: 680 mg
Make-Ahead and Storage Tips
- Prepare dough a day ahead and refrigerate
- Assemble calzones and refrigerate up to 8 hours
- Store baked calzones for 2 days refrigerated
- Reheat in oven for best texture
How to Serve This Dish
- Serve warm with marinara sauce
- Pair with a simple salad
- Slice in half for party platters
Creative Leftover Transformations
- Chop and use as pizza filling
- Reheat and serve as lunch boxes
- Slice and toast for crispy snacks
Variations to Try
- Cheese-only bat calzones
- Veggie-packed version
- Spicy pepperoni with chili flakes
- White sauce and spinach filling
- Mini bat-shaped calzone bites
FAQ’s
- Can I use store-bought dough?: Yes, pizza dough works well
- Do these freeze well?: Yes, freeze after baking
- Can I make them vegetarian?: Absolutely
- How do I keep shapes intact?: Seal edges before cutting
- Can I skip egg wash?: Yes, but crust will be less shiny
- What cheese melts best?: Mozzarella
- Can I air fry these?: Yes, in batches
- How thick should dough be?: About 1/4 inch
- Can I add sauce inside?: Use sparingly
- Are these kid-friendly?: Very much so
Hi, I’m Anjali Arora, the quietly curious mind behind Landscape Insight. I’ve always been most comfortable in my own space. I’m not great at small talk (it still makes me a little uneasy), and I’ve never been the loudest person in the room. What I have always carried with me, though, are two steady loves that shape how I move through the world: animals and food.
