Ghost Calzone Pockets Halloween (Printable)

Spooky hand pies filled with classic pizza ingredients, shaped like ghosts for festive gatherings. Easy, vegetarian-friendly option.

# What You'll Need:

→ Dough

01 - 3 1/2 cups pizza dough (store-bought or homemade)

→ Filling

02 - 1/2 cup pizza sauce or marinara sauce
03 - 1 1/2 cups shredded mozzarella cheese
04 - 1/2 cup mini pepperoni slices or diced vegetarian pepperoni (optional)
05 - 1/2 teaspoon dried oregano
06 - 1/4 teaspoon garlic powder
07 - Salt and pepper, to taste

→ Decoration

08 - 16 black olive slices
09 - 1 tablespoon olive oil

# Method:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - On a lightly floured surface, roll pizza dough to 1/4 inch thickness.
03 - Using a ghost-shaped cutter or a template and sharp knife, cut out 16 ghost pieces, rerolling scraps as needed.
04 - Arrange 8 dough ghosts on prepared baking sheet. Spoon 1 to 1 1/2 tablespoons of pizza sauce onto each, leaving a 1/2 inch border.
05 - Top each with shredded mozzarella, pepperoni (if using), oregano, garlic powder, and a pinch of salt and pepper.
06 - Brush borders of dough with water. Place remaining 8 dough ghosts on top. Firmly press edges to seal and crimp with a fork.
07 - Gently press two black olive slices into each top for eyes. Brush surface with olive oil. Cut a small slit to resemble a mouth, if desired.
08 - Transfer baking sheet to oven and bake for 18 to 20 minutes, until golden brown and puffed.
09 - Allow pockets to cool slightly before serving. Serve warm with additional pizza sauce for dipping if you prefer.

# Expert Advice:

01 -
  • Shaped like little ghosts to create instant fun for gatherings
  • Uses easy store-bought or homemade dough for convenience
  • Ready in under an hour and can be prepped ahead
  • Customizable with various fillings to suit all tastes
  • Vegetarian friendly with simple adaptation
02 -
  • Vegetarian adaptation is simple with plant-based pepperoni
  • Freezes beautifully for make-ahead parties
  • Dough and filling are both flexible for creativity
03 -
  • If making ahead skip baking and freeze assembled but unbaked pockets for up to two months
  • For crunchier bottoms use a preheated pizza stone instead of a baking sheet
  • Always seal the edges thoroughly to prevent cheese from escaping
  • Roll the dough thinner for extra crispy shells
  • Watch that your sauce is not too watery to avoid soggy bottoms
  • Use a fork or your fingers to really pinch the seams tight
  • If you do not have a ghost cookie cutter make a simple template from paper and cut around it with a sharp paring knife
  • Most importantly have fun making silly faces for each ghost The more personality the better
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