Halloween Pizza Skulls (Print version)
Skull-shaped pizza pockets filled with mozzarella, sauce, pepperoni, and sausage for an easy Halloween dinner or party snack.
# Ingredients:
For the pan and dough
01 -
Olive oil spray or 1 tablespoon olive oil, for greasing
02 -
13.8-16 oz (390-450 g) refrigerated pizza dough or homemade pizza dough
03 -
1 tablespoon all-purpose flour, for rolling
For the filling
04 -
1 1/2 cups (170 g) shredded low-moisture mozzarella cheese
05 -
6 tablespoons pizza sauce, plus more for dipping
06 -
1/2 cup (55 g) chopped pepperoni
07 -
1/3 cup (45 g) cooked crumbled Italian sausage
08 -
2 tablespoons grated Parmesan cheese
09 -
1/2 teaspoon Italian seasoning
For sealing
10 -
1 large egg
11 -
1 teaspoon water
# Instructions:
01 -
Preheat the oven to 375°F. Grease a 6-cavity skull cakelet pan well, getting oil into the eyes, nose, and jaw details.
02 -
Roll the pizza dough on a lightly floured surface into a thin rectangle. Cut it into 6 pieces large enough to line each skull cavity with dough hanging over the edges.
03 -
Press one piece of dough into each cavity. Push gently into the face details without tearing the dough.
04 -
Add a little mozzarella to each cavity, then 1 tablespoon sauce, pepperoni, sausage, Parmesan, Italian seasoning, and the remaining mozzarella. Keep the filling below the rim.
05 -
Whisk the egg with 1 teaspoon water. Fold the dough over the filling, trim bulky excess if needed, pinch the seams tightly, and brush the backs with egg wash.
06 -
Bake for 18-22 minutes, until the backs are golden and the dough is cooked through. If using a very deep skull pan, bake 3-5 minutes longer as needed.
07 -
Let the skulls rest in the pan for 5 minutes. Carefully invert onto a board and serve warm with extra pizza sauce for dipping.
# Good to know:
01 -
Makes 6 stuffed pizza skulls in a standard skull cakelet pan.
02 -
Best served warm while the cheese is melted.
03 -
Cook vegetables before adding them so the filling does not turn watery.