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Halloween Pizza Skulls Recipe
Ash Tyrrell

Halloween Pizza Skulls Recipe

I made these pizza skulls for the first time last October and my kids haven't let me skip them since. There's something about pulling a tray of golden, grinning skull-shaped pizza pockets out of the oven that turns an ordinary weeknight into an event.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 can refrigerated pizza crust dough about 13.8 oz — the easiest shortcut for getting a soft, stretchy dough without waiting for rise time
  • 6 tablespoons mini pepperoni — the smaller size fits neatly into the skull cavities without overstuffing them
  • 4 ½ oz low-moisture part-skim mozzarella cheese shredded — grate your own block if you can, it melts smoother than the bagged kind
  • 1 ½ oz Parmesan cheese grated — adds a salty, savory depth that plain mozzarella alone won't give you
  • ¾ cup pizza sauce plus extra for serving — go for a thicker sauce so it doesn't leak out while baking
  • 1 ½ teaspoons dried Italian seasoning — ties all the pizza flavors together with barely any effort

Method
 

  1. Preheat your oven to 400°F and spray the skull-shaped pan generously with nonstick cooking spray. Unroll your pizza dough onto a lightly floured surface and gently roll or stretch it into a large, even rectangle.
  2. Slice the dough into six equal strips using a sharp knife or pizza cutter. Lay one strip into each skull cavity, pressing it gently into the grooves so the eyes, nose, and teeth details show through.
  3. Spoon a little pizza sauce into the center of each dough-lined cavity, then layer in shredded mozzarella, a sprinkle of Parmesan, mini pepperoni, and a pinch of Italian seasoning. Keep the fillings centered so the dough can still fold and seal properly.
  4. Fold the overhanging dough over the filling, pinching the edges together to seal each skull closed. Pop the tray in the fridge for about 10 minutes, since chilled dough holds its shape much better once it hits the hot oven.
  5. Bake the skulls for 16 to 20 minutes, or until the tops turn a light golden brown. Let them rest in the pan for about 5 minutes before carefully popping them out onto a cooling rack.

Notes

  • I always grate my own mozzarella instead of using the pre-shredded bag, since it melts far smoother and stretches better.
  • I chill my filled skulls for a few minutes before baking, which keeps the dough from puffing up unevenly in the oven.
  • I like brushing a thin egg wash over the seams before baking, since it helps everything stay sealed shut.
  • I keep my sauce on the thicker side, because a watery sauce tends to leak out through the seams while baking.
  • I always make a double batch since one tray disappears faster than I expect at any Halloween gathering.