Spooky Calzone Snake Recipe - Allrecipes.com
Spooky Calzone Snake Recipe
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Spooky Calzone Snake
Spook your guests with this delicious snake shaped calzone! See more
  • READY IN ABOUT hrs

Spooky Calzone Snake

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 14 servings Change Servings
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  • PREP

    30 mins
  • COOK

    35 mins
  • READY IN

    2 hrs 5 mins

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, parsley, Italian seasoning, olives, green pepper, and mushrooms 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. Let cool for 5 minutes before cutting into individual slices.
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Reviews More Reviews

Most Helpful Positive Review
Oct 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.

 
Most Helpful Critical Review
Oct 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.....

 
Nov 03, 2010

My family loved this from the presentation to the taste. I used canadian bacon instead of pepperoni but it still tasted fantastic.

 
Aug 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.

 
Nov 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!

 
Nov 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!

 
Oct 29, 2011

Great idea! Can also use this same technique and make a wreath for Christmas.

 
Nov 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!!!!

 

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Nutrition

  • Calories
  • 241 kcal
  • 12%
  • Carbohydrates
  • 23 g
  • 7%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 11.9 g
  • 24%
  • Sodium
  • 534 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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