Ghost Calzone Pockets Hand Pies (Print Version)

Whimsical ghost-shaped hand pies with gooey pizza filling—ideal for parties or spooky celebrations.

# 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

# Steps to Follow:

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

# Additional Tips::

01 -
  • Uses simple ingredients you likely have on hand
  • Fun for kids to shape and decorate
  • Ready in under an hour including prep and baking
  • Vegetarian and customizable for dietary needs
  • Delicious warm or at room temperature perfect for gatherings
02 -
  • This recipe is high in protein and calcium thanks to the cheese
  • Kids love helping with the ghost shapes and decorating faces
  • You can freeze assembled but unbaked pockets for later
  • Mozzarella is my top pick because it keeps these pockets soft and stringy even after they cool down
03 -
  • Work with room temperature dough for easier rolling and clean edges
  • Press olive eyes in firmly so they do not pop out during baking
  • Brush the tops right before baking for that bakery style sheen
  • Let pockets cool at least five minutes for cheese to set and easier handling
  • If you like crispy edges bake on a lower rack the last five minutes

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