Baking these bat-shaped calzones is a nostalgic nod to childhood Halloweens and a chance to get a little goofy in the kitchen. The shape turns a simple snack into a mini party, perfect for a casual get-together or a themed dinner. Plus, the process of shaping and filling sparks a bit of creative chaos that’s oddly satisfying.
Why I Keep Casting My Spell on These Bats
They’re endlessly customizable, super fun to shape, and make every gathering feel special. Plus, the smell of baking dough and melting cheese always pulls everyone into the kitchen.
What Goes Into a Spooky Good Bat
- Flour: I use bread flour for a chewier crust, but all-purpose works too. Swap for gluten-free if needed.: Provides structure and chew. A little extra protein makes the crust resilient.
- Yeast: Active dry yeast is my go-to. Fresh yeast works, but adjust proofing time.: Gives the dough rise, making it airy and light.
- Cheese: Mozzarella is classic, but a smoky cheddar can add depth. Use whatever melts well.: Creates that gooey, pull-apart texture.
- Fillings: Think spicy sausage, sautéed peppers, or even roasted mushrooms. Keep fillings moist.: Add flavor and personality to each bat.
- Herbs & seasonings: Oregano, garlic powder, and a pinch of chili flakes brighten up the filling.: Layer flavors and add a little heat or aroma.
- Butter: For brushing before baking, adds shine and richness. Olive oil works too.: Gives a glossy, crispy finish.
Tools of the Trade for Batty Bites
- Mixing bowl: For combining ingredients and letting dough rise.
- Rolling pin: To shape the dough into even circles.
- Scissors or sharp knife: Cutting bat wings into the dough shapes.
- Baking sheet: To hold the assembled calzones during baking.
- Pastry brush: For brushing butter or egg wash on top.
Step-by-Step for Perfectly Haunted Bats
Step 1: Mix the dough: Combine flour, yeast, salt, and warm water. Knead until smooth, about 8 minutes.
Step 2: Let the dough rise: Cover with a damp cloth. Rest in a warm spot until doubled, about 1 hour.
Step 3: Prepare fillings: Sauté your choice of cheeses, meats, or veggies until just tender.
Step 4: Shape the calzones: Divide dough into small balls. Roll into circles, then cut into bat-wing shapes.
Step 5: Fill and fold: Spoon fillings onto one half, fold over, and crimp edges to seal.
Step 6: Bake: Preheat oven to 220°C (430°F). Bake for 15-20 minutes until golden and crisp.
Step 7: Finish: Brush with butter, sprinkle herbs if desired, and let cool slightly before serving.
Cooking Tips & Tricks to Keep the Bats Flying High
- Ensure dough is elastic and smooth before shaping. It’s key to a good fold.
- Watch oven temperature carefully; too hot and the edges burn, too cool and they won’t crisp.
- Seal edges thoroughly to prevent fillings from escaping during baking.
- Check color: golden brown and crispy edges signal ready-to-eat.
Avoid Common Crashes During Bat Calzone Baking
- Dough was dense and flat.? Dough didn’t rise: Place in a warm, draft-free spot for longer.
- Filling leaked out during baking.? Edges uncrimped: Use a fork or your fingers to firmly seal the edges.
- Calzones turned dark and crispy too fast.? Over-baked: Check color early; remove when golden to avoid burning.
- Calzones were dry inside.? Not enough filling: Keep fillings moist and not too heavy to prevent sogginess.
Baking Bat-Shaped Calzones
Ingredients
Equipment
Method
- Combine the warm water with the yeast in a large mixing bowl and let it sit for about 5 minutes until it becomes frothy, signaling the yeast is active.
- Add the salt, then gradually mix in the flour, stirring until a shaggy dough forms. Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
- Place the dough in a clean, lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for about 1 hour, or until it doubles in size.
- While the dough rises, prepare your fillings by sautéing vegetables or meats until tender, then set aside to cool slightly.
- Preheat your oven to 430°F (220°C). Punch down the risen dough and divide it into small equal portions.
- Roll each portion into a thin circle, about 4-5 inches in diameter, using a rolling pin.
- Cut the edges of each circle into bat wing shapes with scissors or a sharp knife, leaving the center intact.
- Spoon a small amount of filling onto one half of each dough circle. Fold the other half over and crimp the edges to seal firmly, ensuring no filling leaks out during baking.
- Place the filled calzones on a baking sheet lined with parchment paper. Brush the tops with melted butter for a shiny, crispy finish.
- Bake in the preheated oven for about 15-20 minutes, or until the calzones are golden brown and crispy around the edges.
- Remove from the oven, brush with additional melted butter if desired, sprinkle with herbs or chili flakes, and let cool slightly before serving. Enjoy your spooky, cheesy treats!
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