Baking these bat-shaped calzones feels like combining a childhood craft project with the comfort of warm pizza. The fun part is shaping them into bats—winged and a little whimsical—perfect for a spooky-themed dinner or a kid’s party. Plus, the dough is forgiving, and fillings can be as wild or simple as you like.
Why I Keep Coming Back to This Recipe
The joy of shaping these bats never gets old, especially when the kids’ eyes light up. Plus, the versatility is unmatched—sweet or savory, they adapt to any mood or season. It’s a recipe that’s as much about the process as the end result, making each bake a little celebration.
Breaking Down the Ingredients
- Flour: The base of the dough; I prefer bread flour for a chewier crust, but all-purpose works fine.
- Yeast: Gives the dough rise and a slight yeasty aroma—instant yeast is easiest.
- Olive Oil: Adds richness and helps with gluten development. Use good-quality for flavor.
- Cheese: Melty mozzarella is classic, but a blend of cheeses adds complexity. Look for a gooey, smoky bite.
- Fillings: Anything goes—pepperoni, spinach, mushrooms, or even sweet options. Freshness is key.
- Egg Wash: Beaten egg brushed on top for a shiny, golden finish—adds a subtle richness.
- Salt: Enhances flavor in the dough, don’t skip it.
Tools of the Trade for Bat-Shaped Calzones
- Rolling Pin: To roll out the dough evenly into a thin circle.
- Sharp Knife: To cut out the bat shapes and add wing details.
- Baking Sheet: To hold the calzones during baking.
- Pastry Brush: To brush egg wash for a shiny crust.
- Mixing Bowl: To combine ingredients and let dough rise.
Crafting the Perfect Bat-Shape and Baking
Step 1: Start by making your dough. Mix flour, yeast, salt, and a splash of olive oil. Knead until smooth and elastic, about 8 minutes.
Step 2: Let the dough rise in a warm spot for about 1 hour, or until it doubles in size.
Step 3: Preheat your oven to 220°C (430°F). Lightly flour your work surface.
Step 4: Divide the dough into small balls, then roll each into a circle about 15cm (6 inches) in diameter.
Step 5: Cut the dough circles into a bat shape—think wings and ears—using a sharp knife.
Step 6: Fill half of each bat with your chosen fillings: cheese, meats, veggies. Leave a border.
Step 7: Fold over to form a semi-circle, pinch edges to seal, then shape the wings and ears. Use a knife to add wing details.
Step 8: Place the calzones on a baking sheet lined with parchment. Brush with egg wash for shine.
Step 9: Bake for 15-20 minutes, until golden and puffed. The smell of baked dough and melting cheese will fill your kitchen.
Cooking Checkpoints and Tips for Success
- Dough should be smooth and elastic after kneading.
- Bats should hold their shape without tearing during filling and sealing.
- Calzones should be golden brown and crispy on top.
- Cheese inside should be melted and gooey, not dry or burnt.
Common Mistakes and How to Fix Them
- Overly sticky dough.? Dough tearing during shaping? Chill it for 10 minutes, then soften with a gentle knead.
- Calzones not sealing well.? Baking too dark? Reduce oven temperature by 10°C and bake a few minutes longer.
- Underbaked crust.? If filling leaks out, pinch edges tightly and avoid overfilling.
- Burnt edges.? If the crust isn’t crisp enough, increase baking time slightly or broil for the last 2 minutes.
Bat-Shaped Calzones
Equipment
- Sharp Knife
- Pastry Brush
Ingredients
- 2 1/4 cups bread flour or all-purpose flour
- 1 packet instant yeast about 2 1/4 teaspoons
- 1 teaspoon salt
- 2 tablespoons olive oil good quality preferred
- 3/4 cup warm water about 110°F
- 1 cup mozzarella cheese shredded
- 1/2 cup your filling of choice e.g., pepperoni, spinach, mushrooms, or sweet options
- 1 egg beaten for egg wash
Instructions
- In a large mixing bowl, combine the flour, instant yeast, and salt. Mix well to evenly distribute the dry ingredients.
- Add olive oil and warm water to the dry mixture, then stir until a shaggy dough forms. Knead the dough on a lightly floured surface for about 8 minutes until smooth and elastic.
- Place the dough into a clean bowl, cover with a damp cloth, and let it rise in a warm spot for approximately 1 hour, or until it doubles in size.
- Preheat your oven to 220°C (430°F). Lightly flour your work surface and punch down the dough to release air. Divide it into small equal portions and roll each into a 15cm (6-inch) circle with a rolling pin.
- Using a sharp knife, cut each circle into a bat shape, with wings and ears, creating a whimsical silhouette. Carefully transfer each shape onto a parchment-lined baking sheet.
- Spread a spoonful of your chosen fillings on one half of each bat shape, leaving a small border around the edge to seal.
- Fold the dough over the filling to form a semi-circle, then pinch the edges firmly to seal. Shape the wings and ears as desired, and use a knife to add wing details for a fun, textured look.
- Mix the beaten egg and brush it evenly over the top of each calzone using a pastry brush. This will give a shiny, golden finish once baked.
- Bake the calzones in the preheated oven for 15-20 minutes, or until they are golden brown and puffed up. The aroma of baked dough and melted cheese will fill your kitchen.
- Remove from the oven, let cool for a few minutes, then serve warm, enjoying the crispy exterior and gooey interior with your favorite dipping sauce or side.
