Spooky Calzone Snake

 Here is a really fun recipe to make during Halloween season.  Kids of all ages will like this and not only is it cute but it is also delicious!  You can add green peppers, onions, mushrooms, black olives or whatever you prefer into the filling. I left this simple and only added some chopped pepperoni into the cheesy filling.  To make the snakes tongue I used a red bell pepper or you could also use a pepperoni slice cut up to look like a snake tongue.  The eyes were made using black olives and I stuck some bell pepper pieces into the center.   Serve this up with some warmed up spaghetti or pizza sauce along side this for dipping.  This recipe is adapted from one I found at Allrecipes.com.

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First mix up all the dough ingredients in a stand mixer or bread machine (or to save time you can also purchase premade dough to use.)  While the dough is mixing, combine the cheeses and the diced pepperoni into a bowl.

Roll the dough out onto a floured surface and stretch it into a long strip about 9 inches wide and about 30 inches long.   Place this onto the parchment paper lined baking sheet.

Shape this into a snakey "S" shape.  On one end gently shape the calzone to resemble a snakes head.  Bake in preheated oven for 30-35 minutes or until golden brown.  Use a red bell pepper or piece of pepperoni that is cut to look like a snakes tongue and poke into the end of the calzone.  Make eyes from black olives and hold in place with toothpicks. Enjoy!

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Printable Recipe

Ingredients:
Dough:
1 (.25 ounce) package active dry yeast
1 cup water (110 degrees F/45 degrees C)
2 tablespoons olive oil
1 teaspoon sugar
1-1/2 teaspoon salt
3 cups flour

Filling:
1/2 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup diced pepperoni
1 tablespoon dried basil
1 egg, beaten

Directions:
1. 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.
2. 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.
3. Combine the ricotta, mozzarella, and Parmesan cheeses, pepperoni, basil in a large bowl, and set aside.
4.  Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

5. 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.
 6. Bake in the preheated oven for 30 to 35 minutes, until the calzone is golden brown.  Use a red bell pepper or piece of pepperoni that is cut to look like a snakes tongue and poke into the end of the calzone.  Make eyes from black olives and hold in place with toothpicks.  Let cool for 5 minutes before cutting into individual slices.