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Bat-Shaped Calzones

These playful bat-shaped calzones are made using a simple homemade dough filled with your favorite cheeses and savory ingredients. The calzones are shaped into bats with wing-like flaps and baked until golden and crispy, creating a fun, whimsical dish perfect for special occasions or playful meals. The final result is a crispy, cheesy treat with a charming silhouette that delights both kids and adults.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour for the dough
  • 1 teaspoon instant yeast activates the dough
  • ½ teaspoon salt
  • ½ cup warm water about 110°F, helps activate yeast
  • 1 tablespoon olive oil
  • 1 cup shredded cheese (mozzarella, cheddar, or gouda) your choice of cheese for filling
  • ½ cup cooked fillings ham, mushrooms, spinach, or sausage optional, choose your favorites
  • 1 egg beaten for egg wash
  • ½ teaspoon dried oregano or red pepper flakes herbs & spices optional, for seasoning

Equipment

  • Mixing bowl
  • Dough scraper or spatula
  • Rolling pin
  • Baking sheet
  • Parchment paper
  • Pastry brush
  • Sharp knife or pizza cutter

Method
 

  1. Mix warm water, a pinch of sugar, and yeast in a bowl. Let sit until foamy, about 5-7 minutes — this activates the yeast and gets the dough rising.
  2. Add flour, salt, and olive oil to the yeast mixture and stir until a shaggy dough forms.
  3. Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth, elastic, and slightly tacky to the touch.
  4. Place the dough in a clean bowl, cover with a damp cloth, and let it rise in a warm spot until doubled in size, about 1 hour.
  5. Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper.
  6. Divide the dough into 4 equal portions, then roll each into a thin, round disk about 6 inches in diameter with a rolling pin.
  7. Cut out bat-wing shapes from each circle using a sharp knife or pizza cutter, or shape freehand for a rustic look.
  8. Place a spoonful of cheese and optional fillings on one side of each shape, avoiding the edges to keep the seal intact.
  9. Fold the dough over the fillings to create a bat silhouette and pinch or crimp the edges to seal tightly.
  10. Transfer the shaped calzones to the prepared baking sheet, brush the tops with beaten egg for a shiny finish, and sprinkle with herbs or spices if desired.
  11. Bake in the preheated oven for 15-20 minutes until golden brown and crispy, then remove and let cool slightly before serving.

Notes

Ensure fillings are not too wet to prevent sogginess. Seal edges well for a perfect shape and to keep fillings inside during baking. For extra crispness, bake slightly longer or at a higher temperature.