Rating: 4.51 stars
84 Ratings
  • 5 star values: 54
  • 4 star values: 23
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1

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.

Recipe Summary test

prep:
30 mins
cook:
35 mins
additional:
1 hr
total:
2 hrs 5 mins
Servings:
14
Yield:
14 servings
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Dough:
Filling:

Directions

Instructions Checklist
  • 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.

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  • 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

217 calories; protein 9.9g; carbohydrates 22.1g; fat 9.7g; cholesterol 33.3mg; sodium 512mg. Full Nutrition
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Reviews (104)

Most helpful positive review

Rating: 5 stars
10/19/2011
I submitted this recipe and want to add that I sometimes use pizza dough from the refrigerated section in the store to cut down on time. Then it's a breeze! Add or omit any "pizza toppings" you want to suit your taste. It's great for guests - just omit the colors and shape in a U. Read More
(90)

Most helpful critical review

Rating: 1 stars
10/10/2011
I did not get this to work. I used refrigerated pizza crust dough from the store. I was lucky to roll it out to 12 inches and if fell apart as soon as I tried to pull the ends together. What a mess and such a disappointment..... Read More
(12)
84 Ratings
  • 5 star values: 54
  • 4 star values: 23
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
10/19/2011
I submitted this recipe and want to add that I sometimes use pizza dough from the refrigerated section in the store to cut down on time. Then it's a breeze! Add or omit any "pizza toppings" you want to suit your taste. It's great for guests - just omit the colors and shape in a U. Read More
(90)
Rating: 5 stars
11/03/2010
My family loved this from the presentation to the taste. I used canadian bacon instead of pepperoni but it still tasted fantastic. Read More
(25)
Rating: 5 stars
11/10/2009
I used pre-made pizza dough from Pilsbury. This is a great way to serve food to the kids any time. I made cheesburger calzones. The picky kids ate them right up. The egg was key in keeping it together. Next time I think I'll add bacon! Read More
(21)
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Rating: 5 stars
08/28/2009
I absolutely love this recipe! my family scarfed this down and wanted more. My family loves sausage so i added some into the filling. I love this recipe partially for the fact that it is so adaptable. I will definiely make this again. Read More
(20)
Rating: 5 stars
11/16/2010
Awesome idea for Halloween dinner! I omitted the ricotta cheese since my crazy family won't eat it. Instead I added extra mozzarella and about 1/2 cup of sour cream. It was great! Read More
(17)
Rating: 5 stars
11/28/2011
I love this recipe! We don't shape it like a snake though. I did make a few changes though. I always double the recipe. When i proof my yeast i use 1/2 cup of water and when it is time to add it to the flour and other ingredients i use 1 1/2 cups of warm milk (to replace the left out water) In the dough I add 3 cloves of fresh minced garlic 1-2 tbsp of parsley and 1-2 tbsp Italian seasoning. In the cheese filling I add 2-3 more minced garlic cloves! (we like a lot of garlic) and about 1/2 cup of parm cheese. I like to keep the pepperoni separate from the cheese mixture. I put a thick layer of it on one side of the rolled out dough then add the cheese mixture and close her up. They are delicious! And if there are any left overs they taste really good cold the next day too!!!! Read More
(14)
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Rating: 4 stars
10/29/2011
Great idea! Can also use this same technique and make a wreath for Christmas. Read More
(12)
Rating: 1 stars
10/10/2011
I did not get this to work. I used refrigerated pizza crust dough from the store. I was lucky to roll it out to 12 inches and if fell apart as soon as I tried to pull the ends together. What a mess and such a disappointment..... Read More
(12)
Rating: 5 stars
11/01/2011
5 stars for such a FUN creative idea! 5 stars for a good base recipe to customize! This served everyone at our Halloween party, with enough for seconds, and it was just plain fun to cut into and eat. The kids really enjoyed helping to make it - I made & rolled out the dough and they layered on cheese, pepperoni, spices and olives before we sealed it and "painted" it with egg-yolk-food-coloring paint. We even put the fillings into "zones" and tried to make a gross Halloween anatomy lesson out of it with the pepperoni zone being the intestines, the black olives being the "spleens" etc. Then it was extra giggle-y and gross when I could ask them which PART of the snake they wanted to eat! Sauce for dipping makes it extra delicious. Read More
(11)