Baking these bat-shaped calzones is a bit of a throwback to childhood comic books and cartoon monsters, but with a culinary twist. I love how a simple dough can turn into something playful and spooky, especially when filled with gooey cheese and spicy pepperoni. It’s a way to add a dash of humor and nostalgia to any meal, especially when the air turns crisp and hints of fall are everywhere.
Why These Bat Calzones Keep Coming Back to My Oven
They’re a nostalgic reminder of childhood monsters and comic books, but with grown-up flavors. The playful shape makes kids and adults alike smile, and the crispy crust with molten cheese is impossible to resist. Plus, they’re quick to assemble and bake, perfect for a casual, fun meal or a spooky snack. Every batch feels like an edible Halloween decoration—delicious, charming, and a little bit mischievous.
What Goes into Your Batty Bites
- Flour:: The base of your dough—use bread flour for a chewier bite, or all-purpose if you prefer softer calzones.
- Cheese:: Oozy mozzarella melts beautifully and stretches when baked, adding gooey richness.
- Pepperoni:: Salty and smoky, it’s the classic filling, but you can swap for sautéed mushrooms or spicy sausage.
- Yeast:: Gives the dough a bit of rise—instant yeast speeds things up, active dry adds flavor.
- Warm water:: Activates the yeast and helps develop gluten—lukewarm, not hot, around 40°C (105°F).
Tools and Equipment for Perfect Bats
- Rolling pin: To roll out the dough evenly.
- Cookie cutter or sharp knife: To shape the bat wings and body.
- Baking sheet: To hold the calzones during baking.
- Parchment paper: Prevents sticking and makes cleanup easier.
- Pastry brush: To brush the calzones with egg wash for shine.
Step-by-Step Guide to Crafting Your Batty Calzones
Step 1: Preheat your oven to 220°C (430°F).
Step 2: Mix flour, salt, yeast, and warm water until dough forms a ball. Knead for 8 minutes until smooth.
Step 3: Let the dough rest for 15 minutes, covered, in a warm spot.
Step 4: Roll out dough to 0.5 cm thickness, cut into bat wing shapes with a cookie cutter or freehand.
Step 5: Fill one side of each bat with cheese, pepperoni, or your favorite fillings.
Step 6: Fold over and seal edges tightly, shaping into a bat silhouette with wing details.
Step 7: Bake on a parchment-lined tray for 15-20 minutes until golden and crispy.
Step 8: Remove from oven, let cool slightly, and serve warm.
Cooking Tips to Bring Your Bat Calzones to Life
- Dough should be elastic and slightly tacky, not sticky or dry.
- Seal edges well—air leaks will cause bursting in the oven.
- Check for a golden-brown crust—don’t underbake or they’ll be soggy.
- Use a sharp knife or scissors to shape wings sharply for a cleaner look.
Common Mistakes and How to Fix Them
- Filling leaks out and burns.? Seal edges well to prevent fillings from leaking during baking.
- Soggy, undercooked calzones.? Don’t overfill—less is more for crispness.
- Burnt or unevenly baked shells.? Bake at a high temperature for a crispy crust.
- Lumpy, uneven bat shapes.? Shape wings sharply for a cleaner look.
Bat-Shaped Pepperoni Calzones
Ingredients
Equipment
Method
- Mix the flour, salt, and instant yeast in a large bowl. Pour in the warm water and stir until a shaggy dough forms.
- Knead the dough on a lightly floured surface for about 8 minutes until it becomes smooth and elastic. This helps develop gluten for a chewy texture.
- Shape the dough into a ball, cover with a damp cloth, and let it rest in a warm spot for 15 minutes. This relaxes the gluten and makes it easier to roll out.
- Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper.
- Roll out the rested dough on a floured surface to about 0.5 cm thickness. Use a cookie cutter or a sharp knife to cut out bat wing shapes—try to get two wings per calzone.
- Place the cut-out bat shapes on the prepared baking sheet. Spoon a small amount of shredded cheese and pepperoni onto one side of each shape, leaving a border around the edges.
- Fold each bat shape over to enclose the filling, pressing the edges firmly to seal. Use your fingers or a fork to crimp the edges for extra security, ensuring no filling leaks out during baking.
- Brush the tops of each calzone with the beaten egg to give a shiny, golden finish when baked.
- Bake in the preheated oven for 15-20 minutes, or until the calzones are golden brown and crispy. Keep an eye on them to prevent overbaking.
- Remove from the oven, let cool for a few minutes, then serve warm. These fun calzones are best enjoyed fresh, with their crispy crust and gooey filling.
Notes
Hi, I’m Madison Greene, the voice and creator behind Texture Obsessed. Born and raised in the United States, I’ve always believed that food is more than just flavor — it’s about the way it feels.
