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Halloween Spooky Calzone Snake

Halloween Spooky Calzone Snake Halloween Spooky Calzone Snake Halloween Spooky Calzone Snake Halloween Spooky Calzone Snake Halloween Spooky Calzone Snake Halloween Spooky Calzone Snake

Not only desserts attract people's attention at Halloween party, try this delicious cheesy oozy calzone snake, everyone will love it!











2 1/6


Trans-fat Free, Sugar-Free


For the dough:
1 teaspoon white vinegar
1 cup water
¼ ounce yeast, active dry
1 package
2 ½ tablespoons olive oil
1 ¼ teaspoons salt
or more as needed
3 cups all-purpose flour
or you can use 2 cups white flour and 1 cup whole wheat flour
For the filling:
1 cup ricotta cheese
prefer low-fat
2 cups mozzarella cheese
prefer low-fat
3 tablespoons Parmesan cheese
or as needed
4 ounces pepperoni slices
1 package
2 tablespoons parsley leaves
freshly chopped, or basil
½ teaspoon italian seasoning
cup black olives
1 small green bell peppers
cut into strips, or you can use red, yellow or orange
½ cup mushrooms
freshly sliced
For the egg wash:
1 tablespoon water
1 large eggs


Dissolve the sugar in the warm water in a large bowl.

Sprinkle the yeast over the water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam.

Add the oil, salt, and 2 cups of flour, and kneed the mixture until forms a wet dough.

Then add the remaining 1 cup of flour, ¼ 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 damp 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.

Mix together 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℉ (190℃) F (190 degrees C). Line a baking sheet with parchment paper or cooking spray.

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.

Arrange the roll, seam side down, onto the prepared baking sheet 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 for 30 to 35 minutes, until the calzone is golden brown.

Let cool for a few minutes until you can handle

Cut into individual slices.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 70g (2.5 oz)
Amount per Serving
Calories 14627% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 21mg 7%
Sodium 241mg 10%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 4%
Sugars g
Protein 10g
Vitamin A 2% Vitamin C 8%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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