Best 2 Spooky Calzone Snake Recipes

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Prepare to sink your teeth into a delectable treat that's both delicious and devilishly spooky! This recipe will guide you through the steps of creating a "Spooky Calzone Snake", a horrifyingly delicious dish that's sure to be the highlight of your Halloween spread. With its crispy, golden-brown crust and a spine-chilling filling, this calzone will have your taste buds trembling with delight. So, gather your ingredients, unleash your culinary creativity, and let's embark on a ghostly cooking adventure!

Check out the recipes below so you can choose the best recipe for yourself!

SPOOKY CALZONE SNAKE



Spooky Calzone Snake image

I came up with this idea for Halloween. I baked it in an S shape after combining an egg yolk with food coloring (I made several colors with several yolks) and painted to make a colorful striped snake. I used various food items to make a tongue, nostrils, and eyes (olives, peppercorns, fruit roll-up, etc). It was a hit with the kids! Serve with spaghetti sauce for dipping.

Provided by prttimecook

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 2h5m

Yield 14

Number Of Ingredients 17

1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
1 (.25 ounce) package active dry yeast
2 tablespoons olive oil
1 ½ teaspoons kosher salt
3 cups all-purpose flour, divided
1 cup ricotta cheese
2 cups shredded mozzarella cheese
¼ cup grated Parmesan cheese, or to taste
1 (4 ounce) package sliced pepperoni
1 tablespoon chopped fresh parsley
½ teaspoon Italian seasoning
½ cup sliced black olives
½ green bell pepper, cut into strips
½ cup sliced fresh mushrooms
1 egg
1 tablespoon water

Steps:

  • Dissolve the sugar in the warm water in the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast over the water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir in the oil, salt, and 2 cups of flour, and mix on Low until the mixture forms a wet dough. With the machine running, add 1 cup of flour, 1/4 cup at a time, and knead until the dough pulls away from the sides of the bowl into a ball. Knead for 3 to 5 more minutes, until the dough is smooth and elastic.
  • Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
  • Combine the ricotta, mozzarella, and Parmesan cheeses, pepperoni, parsley, Italian seasoning, olives, green pepper, and mushrooms in a large bowl, and set aside.
  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Punch down the dough, and roll it out into a long, flat strip about 9 inches wide by 30 inches long. Spoon the filling mixture down the center of the dough strip, leaving about 1 inch on all sides for sealing. Pull edges of the dough together; pinch to seal and form a long, filled roll. Place the roll, seam side down, onto the parchment paper in a snakey "S" shape, and tuck the ends underneath to seal. Beat the egg in a bowl with 1 tablespoon of water, and brush the egg wash over the calzone.
  • Bake in the preheated oven for 30 to 35 minutes, until the calzone is golden brown. Let cool for 5 minutes before cutting into individual slices.

Nutrition Facts : Calories 216.8 calories, Carbohydrate 22.1 g, Cholesterol 33.3 mg, Fat 9.7 g, Fiber 1.1 g, Protein 9.9 g, SaturatedFat 3.6 g, Sodium 512 mg, Sugar 0.7 g

SPOOKY CALZONE SNAKE



Spooky Calzone Snake image

I came up with this idea for Halloween. I baked it in an S shape after combining an egg yolk with food coloring (I made several colors with several yolks) and painted to make a colorful striped snake. I used various food items to make a tongue, nostrils, and eyes (Olives, peppercorns, fruit roll-ups, etc.). It was a hit with the kids! Serve with spaghetti sauce for dipping.

Provided by ElizabethKnicely

Categories     Cheese

Time 1h35m

Yield 1 calzone, 14 serving(s)

Number Of Ingredients 18

1 teaspoon white sugar
1 cup warm water (110Â F/45Â C)
1 (1/4 ounce) package active dry yeast
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
3 cups all-purpose flour, divided
1 cup ricotta cheese
2 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese (to taste)
1 (4 ounce) package sliced pepperoni
1 tablespoon chopped fresh parsley
1/2 teaspoon italian seasoning
1/2 cup sliced black olives (optional)
1/2 green bell pepper, cut into strips (optional)
1/2 cup sliced fresh mushrooms (optional)
1 egg
1 tablespoon water
food coloring

Steps:

  • Dissolve the sugar in the warm water in the bowl of a stand mixer fitter with a dough hook. Sprinkle the yeast over the water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir in the oil, salt, and 2 cups of flour, and mix on LOW until the mixture forms a wet dough. With the machine running add 1 cup of flour, 1/4 cup at a time, and knead until the dough pulls away from the sides of the bowl into a ball. Knead for 3 to 5 more minutes, until the dough is smooth and elastic.
  • Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95°F (27 to 35°C)) until doubled in volume, about 1 hour.
  • Combine the ricotta, mozzarella, and Parmesan cheeses, pepperoni, parsley, Italian seasoning, olives, green peppers, and mushrooms in a large bowl, and set aside.
  • Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • Punch down the dough, and roll it out into a long, flat strip about 9 inches wide by 30 inches long. Spoon the filling mixture down the center of the dough strips, leaving about 1 inch on all sides for sealing. Pull edges of the dough together; pinch to seal and form a long, filled roll. Place the roll, seam side down, onto the parchment paper in a snakey "S" shape, and tuck the ends underneath to seal. Beat the egg in a bowl with 1 tablespoon water, and brush the egg wash over the calzone.
  • Bake in preheated oven for 30 to 35 minutes, until the calzone is golden brown. Let cool for 5 minutes before cutting into individual slices.

Nutrition Facts : Calories 248.3, Fat 12.5, SaturatedFat 5.5, Cholesterol 44.9, Sodium 468.1, Carbohydrate 21.9, Fiber 0.9, Sugar 0.6, Protein 11.5

Tips:

  • Use a sharp knife to cut the pizza dough into strips. This will help prevent the dough from tearing.
  • To make the filling, use a variety of cheeses that melt well, such as mozzarella, cheddar, and Parmesan.
  • If you want to add vegetables to the filling, cook them before adding them to the dough. This will help prevent the vegetables from releasing water and making the filling soggy.
  • To make the snake's eyes, use black olives or small pieces of nori seaweed.
  • To make the snake's tongue, use a small piece of red bell pepper.
  • Bake the calzone snake at a high temperature until the dough is golden brown and the cheese is melted and bubbly.
  • Serve the calzone snake with your favorite dipping sauce, such as marinara or ranch dressing.

Conclusion:

The spooky calzone snake is a fun and easy Halloween recipe that is sure to be a hit with kids and adults alike. With its gooey cheese filling, crispy crust, and fun snake design, this calzone is the perfect Halloween party food. So gather your ingredients and get ready to make this delicious and festive dish.

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