Description
Halloween Witch Hat Calzones are a fun and festive appetizer perfect for celebrating the spooky season. These savory calzones are filled with a delicious blend of Italian sausage, sautéed peppers and onions, creamy cheeses, and pepperoni, all wrapped in golden crescent roll dough shaped like witch hats. Served warm with marinara sauce, they make an ideal party snack or fun family treat for Halloween.
Ingredients
Scale
Filling Ingredients
- ½ cup pepperoni, sliced small (plus 8-10 additional slices for decoration)
- ½ cup shredded mozzarella cheese
- ¼ cup Parmesan cheese, grated
- 4 ounces cream cheese, softened
- ¼ cup sautéed peppers & onions
- ½ cup cooked Italian sausage
Dough & Topping Ingredients
- 2 packages crescent rolls (8 ounces each)
- 1 egg, slightly beaten
- 1 tablespoon water
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasoning
- Marinara sauce, served warm
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat. Cook the Italian sausage, peppers, and onions if they are not already cooked.
- Prepare Pepperoni: Slice ½ cup of pepperoni into small pieces for the filling. Set aside. Take 8-10 additional pepperoni slices and cut them into fun shapes like diamonds, triangles, and crescent moons to decorate the hats. Keep these set aside.
- Mix Seasonings: In a small bowl, combine the kosher salt, black pepper, and Italian seasoning thoroughly.
- Make Cheese and Meat Filling: In a medium bowl, mix together the softened cream cheese, shredded mozzarella, grated Parmesan, sautéed peppers and onions, cooked Italian sausage, ½ cup sliced pepperoni, and a generous sprinkle of the seasoning mixture. Stir until well combined.
- Prepare Crescent Roll Base: Unroll the crescent rolls and separate them into triangles. Place four triangles on the prepared baking sheet. Set the other four aside to use as the tops of the calzones. If you have two baking sheets, divide the triangles so four go on each sheet; if not, do one batch at a time. If the dough gets too warm, it may tear, so work quickly.
- Prepare Egg Wash: Beat the egg slightly with the tablespoon of water in a small bowl. Brush the edges of the crescent roll triangles on the baking sheet with this egg wash to help seal the calzones.
- Fill Calzones: Spoon 1½ to 2 tablespoons of the cheese and meat mixture onto the center of each crescent roll triangle on the baking sheet.
- Add Top Layer: Place one crescent roll triangle from the set-aside pieces on top of each filled triangle. Gently press the edges together to seal in the filling, preventing it from leaking during baking.
- Shape Witch Hats: Fold up the bottom edges of each calzone to create the brim of a witch’s hat, shaping the top point to look like a traditional witch hat tip.
- Final Egg Wash and Decoration: Brush the tops (witch hats) with the remaining egg wash. Decorate the brims with the fun-shaped pepperoni pieces. Sprinkle the remaining seasoning mixture over the hats for extra flavor.
- Bake: Place the baking sheet(s) in the middle rack of the oven and bake at 425°F for 8-10 minutes or until the calzones are golden brown. Optionally, sprinkle with additional grated Parmesan cheese immediately after baking.
- Serve: Serve the Halloween Witch Hat Calzones warm with marinara sauce on the side. Warm the marinara sauce in the microwave by heating in 15-second increments until hot enough for dipping.
Notes
- These Halloween Witch Hat Calzones make a perfect appetizer or side dish for Halloween parties or themed dinners.
- Feel free to customize the filling with your favorite vegetables or meats.
- Using crescent roll dough makes shaping easy and quick for festive appearances.
- Ensure the dough is kept cool while working to prevent tearing.
- Serve immediately after baking for the best taste and texture.
Nutrition
- Serving Size: 1 witch hat calzone
- Calories: 324 kcal
- Sugar: 6 g
- Sodium: 701 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 49 mg
