Baking isn’t just about following recipes; it’s about adding a bit of your own character. These bat-shaped calzones started as a joke with a friend, but somehow they turned into a favorite. It’s a way to bring a bit of whimsy into the kitchen, especially when you need to distract yourself from the chaos outside.
Why I keep making these over and over.
They remind me of childhood sleepovers and weekend projects. Each time I shape them, I get a small thrill—like I’m creating a tiny flying creature. Plus, they’re just fun to eat, especially when shared with friends who appreciate a side of silliness and good, cheesy bites.
What’s inside these whimsical bites?
- Pizza dough: A simple, forgiving base that’s easy to shape into bat wings and ears.
- Cheese: Mozzarella and ricotta melt into gooey goodness, making every bite rich and satisfying.
- Cooked sausage: Spicy or mild, it adds a smoky punch—swap for sautéed mushrooms if you want veggie vibes.
- Fresh herbs: Basil or parsley brighten the filling with herbal freshness and color.
- Egg wash: A beaten egg brushed over before baking creates a shiny, golden crust—skip if you prefer matte.
- Optional fillings: Bell peppers, olives, or hot sauce can turn these into your own culinary playground.
- Flour for dusting: Keeps the dough from sticking and helps shape those bat wings.
Tools of the trade for playful baking.
- Rolling pin: To roll out the dough evenly.
- Baking tray: To hold the calzones during baking.
- Parchment paper: Prevents sticking and makes cleanup easier.
- Knife or dough cutter: To shape the bat wings and ears.
- Pastry brush: To lightly coat with egg wash for a shiny finish.
Crafting the perfect bat-shaped calzones from scratch.
Step 1: Start by mixing warm water, a pinch of sugar, and yeast. Let it sit until frothy, about 10 minutes.
Step 2: Combine flour, salt, and olive oil in a large bowl. Add the yeast mixture and knead until smooth, about 8 minutes.
Step 3: Cover the dough and let it rise in a warm spot until doubled in size, roughly 1 hour.
Step 4: Preheat your oven to 220°C (430°F).
Step 5: Divide the dough into 4 equal parts. Roll each into a circle, about 15 cm (6 inches) across.
Step 6: Fill each circle with a mix of cheese, cooked sausage, and herbs—don’t overstuff.
Step 7: Shape each calzone into a bat-like silhouette, with wings and ears. Use small dough scraps for wings.
Step 8: Bake on a parchment-lined tray for 15-20 minutes, until golden and puffed.
Step 9: Let cool slightly before serving, so the cheese sets a bit.
Key moments to watch during baking.
- Dough should feel elastic and smooth after kneading.
- When shaping, ensure edges are sealed tightly to prevent filling from escaping.
- Calzones should be golden-brown and puffed up, with a slight crackle when tapped.
Common pitfalls and how to fix them.
- Calzones burst open during baking.? Use too much filling?
- Dough didn’t rise enough.? Reduce filling or leave more border for sealing.
- Calzones are burnt on top but undercooked inside.? Ensure your yeast is fresh and water is warm enough.
- Edges are soggy.? Lower oven temperature slightly and bake longer.
- They look dull and pale.? Brush with egg wash before baking for a crisp, golden crust.
- Filling leaks out.? Use an egg wash to give a shiny finish.
- Dough tears when shaping.? Seal edges well, pinching to lock in the filling.
- Not enough flavor.? Work quickly and keep dough well-floured.
- They taste bland.? Add herbs, spices, or a splash of hot sauce to the filling.
Whimsical Bat-Shaped Calzones
Ingredients
Equipment
Method
- In a small bowl, combine warm water, sugar, and yeast. Let sit for about 10 minutes until frothy and bubbly—that's how you know the yeast is active.
- In a large mixing bowl, whisk together flour and salt. Add olive oil and the frothy yeast mixture. Stir until a sticky dough forms.
- Turn the dough out onto a floured surface and knead for about 8 minutes, until it feels smooth and elastic. The dough should be slightly tacky but not sticky.
- Shape the dough into a ball, place it in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for about 1 hour, until doubled in size.
- Preheat your oven to 430°F (220°C). Line a baking tray with parchment paper and set aside.
- Gently punch down the risen dough and divide it into four equal portions. Roll each into a 6-inch circle on a floured surface.
- Spread a thin layer of ricotta in the center of each circle, then top with shredded mozzarella, cooked sausage, and chopped herbs. Be careful not to overfill.
- Shape each filled circle into a bat silhouette by forming wings and ears with small dough scraps. Pinch and seal the edges tightly to prevent filling from escaping during baking.
- Brush the tops of each calzone with beaten egg to give them a shiny, golden finish. Place them on the prepared baking tray.
- Bake in the preheated oven for 15-20 minutes, until the calzones are puffed up and golden brown. Keep an eye on them for that perfect crisp crust.
- Remove from the oven, let cool slightly, then serve warm. These fun, cheesy bites are perfect for sharing and sure to bring a smile to everyone's face.
Hi there! I’m Isabella, the founder and curious foodie behind Crumb Detective. I’ve always believed that every dish has a story to tell — from the secret family recipes passed down through generations to the bold experiments happening in kitchens around the world.
