Bloody Body Bags Recipe

Bloody Body Bags Recipe
Halloween is a fun time to serve yummy food with scary names. Bloody Body Bags don’t sound very appetizing, but they are actually delicious calzone with red sauce. They are very easy to make. If you have an automatic bread machine which saves lots of time in the kitchen, the dough is made easily. If you don’t have one, you can mix the ingredients by hand and let them rise once before rolling them out. Canned spaghetti sauce also saves time. Although you can grate your own cheese, it is now found already grated in grocery stores.

Many grocery store bakeries sell French bread dough, so you can purchase it instead of making it yourself if you’re in a big hurry. You can also substitute other filling ingredients if you prefer: substitute ricotta cheese and add onion and spinach, add mushrooms, green olives, jalapeño peppers, etc. to the pepperoni – your imagination is the limit. Just make sure you don’t overfill the body bags.

8 Servings

1 1/2 cups water
1 tablespoon olive oil
1 1/2 teaspoons salt
3 cups flour
1 tablespoon yeast

2 28 oz. cans spaghetti sauce
3 ounces pepperoni slices
2 cups shredded mozzarella cheese
1 cup freshly grated Parmesan cheese

  1. Place the dough ingredients in the pan of an automatic bread machine.
  2. Set the machine to the dough setting and let the cycle run.
  3. Line the oven with unglazed quarry tiles (or heat up the outdoor pizza oven if one is available). Heat the oven to 500.
  4. When the cycle has finished, transfer the dough to a lightly-floured pastry cloth and divide into 8 pieces; form each piece into a ball.
  5. Roll each of the balls into a thin circle, about eight inches in diameter.
  6. Sprinkle cornmeal on a pizza peel and place a circle on the cornmeal.
  7. Spoon a couple of tablespoons of the spaghetti sauce in the center of the circle and top with 1/4 cup of Mozzarella cheese.
  8. Add a few slices pepperoni and sprinkle with 2 tablespoons Parmesan cheese.
  9. Spray the outside of the circle and bring the edges together and press until they stick.
  10. Repeat with the remaining dough balls.
  11. Slide the body bags onto the heated tiles and bake until golden brown, 8-10 minutes.
  12. Serve with the remaining pizza sauce that has been heated.

Amount Per Serving
Calories 521 Calories from Fat 209
Percent Total Calories From: Fat 40% Protein 16% Carb. 44%

Nutrient Amount per Serving
Total Fat 23 g
Saturated Fat 9 g
Cholesterol 40 mg
Sodium 2222 mg
Total Carbohydrate 57 g
Dietary Fiber 1 g
Sugars 0 g
Protein 21 g

Vitamin A 44% Vitamin C 42% Calcium 0% Iron 14%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.