Description
Halloween Witch Hat Calzones are a festive and delicious appetizer perfect for Halloween parties. These savory calzones are filled with a flavorful mixture of pepperoni, mozzarella, Parmesan, cream cheese, sautéed peppers, onions, and Italian sausage, all wrapped in flaky crescent roll dough shaped to resemble witch hats. They bake to golden perfection and are served warm with marinara sauce for dipping, making them an irresistible seasonal treat.
Ingredients
Scale
Filling
- ½ cup pepperoni, sliced small (plus an additional 8-10 slices cut into fun shapes like diamonds, triangles, and crescent moons for decoration)
- ½ cup shredded mozzarella cheese
- ¼ cup Parmesan cheese, grated (plus extra for sprinkling)
- 4 ounces cream cheese, softened
- ¼ cup sautéed peppers and onions
- ½ cup cooked Italian sausage
Calzone Dough
- 2 packages crescent rolls (8 ounces each)
Egg Wash and Seasoning
- 1 egg, slightly beaten
- 1 tablespoon water
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasoning
Serving
- Marinara sauce, served warm
Instructions
- Preheat and Prep Baking Sheet: Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Cook Meat and Vegetables: Cook the Italian sausage, peppers, and onions until fully cooked and set aside to cool slightly.
- Prepare Pepperoni: Slice ½ cup of pepperoni into small pieces for the filling. Set aside an additional 8-10 whole pepperoni slices, cutting them into fun shapes like diamonds, triangles, and crescent moons to decorate the witch hat brims later.
- Mix Seasonings: In a small bowl, combine the kosher salt, black pepper, and Italian seasoning to create a seasoning blend.
- Make the 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 blend until well combined.
- Prepare Crescent Dough: Unroll the crescent roll dough and separate into individual triangles. Place four triangles flat on the prepared baking sheet. Set the remaining four triangles aside as these will be the tops of the calzones.
- Egg Wash: In a small bowl, slightly beat the egg, then mix in the water. Brush the edges of the four crescent roll triangles on the baking sheet with the egg wash. This will help seal the calzones later.
- Assemble Calzones: Spoon 1½ to 2 tablespoons of the filling mixture onto the center of each crescent roll triangle on the baking sheet. Top each with one of the reserved crescent roll triangles.
- Seal and Shape: Gently press and seal the edges of the crescent rolls to encase the filling securely. Fold up the bottom edge of each calzone to create a brim, shaping the dough to resemble a witch’s hat. Pinch and twist the top tip of the triangle to form a pointed hat shape.
- Decorate: Brush the assembled witch hats with the remaining egg wash. Place the shaped pepperoni cutouts along the brim as decoration, then sprinkle the seasoning mixture evenly over the hats.
- Bake: Place the baking sheet in the middle rack of the oven and bake at 425°F for 8-10 minutes, or until the crescents are golden brown and cooked through. Optionally, sprinkle with additional grated Parmesan cheese immediately after baking.
- Serve: Warm your favorite marinara sauce in the microwave by heating in 15-second increments until hot. Serve the witch hat calzones warm alongside the marinara for dipping.
Notes
- If the crescent dough becomes too warm while assembling, it can tear easily. Work quickly or chill dough briefly if needed.
- Feel free to customize the filling by adding your favorite pizza toppings or substituting meats to suit your taste or dietary needs.
- For a crispier texture, you can bake on a preheated pizza stone instead of a baking sheet.
- These calzones are best served fresh but can be stored in an airtight container and reheated in the oven to maintain crispiness.
Nutrition
- Serving Size: 1 calzone
- Calories: 290
- Sugar: 2g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 55mg
