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Bat-Shaped Pepperoni Calzones

These playful bat-shaped calzones are made from a chewy dough filled with gooey mozzarella cheese and spicy pepperoni. Baked until golden and crispy, they feature a fun, spooky shape with a melty, cheesy interior that’s perfect for a fall-themed snack or casual meal. Their charming silhouette makes them as delightful to look at as they are delicious to eat.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ½ cups bread flour or all-purpose flour for softer calzones
  • 1 teaspoon salt
  • 1 packet instant yeast
  • ¾ cup warm water around 40°C (105°F)
  • 1 cup mozzarella cheese shredded
  • ½ cup pepperoni slices
  • 1 egg egg beaten, for egg wash

Equipment

  • Rolling pin
  • Cookie cutter or sharp knife
  • Baking sheet
  • Parchment paper
  • Pastry brush

Method
 

  1. Mix the flour, salt, and instant yeast in a large bowl. Pour in the warm water and stir until a shaggy dough forms.
  2. 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.
  3. 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.
  4. Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper.
  5. 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.
  6. 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.
  7. 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.
  8. Brush the tops of each calzone with the beaten egg to give a shiny, golden finish when baked.
  9. 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.
  10. 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

For extra flavor, add a pinch of oregano or red pepper flakes to the filling. Use sharp scissors for cleaner wing shapes, and ensure edges are sealed tightly to prevent filling leaks.