Stuffed Pizza Skulls

By : | 0 Comments | On : January 9, 2014 | Category : Uncategorized

Ingredients:

butter, to grease the pan
2 rolls Pillsbury Pizza Dough (or homemade, enough for 2 pizzas)*
pizza toppings (I used mini pepperoni)*
6 tablespoons pizza sauce*
1 cup shredded mozzarella cheese*
egg wash (1 egg mixed with 1 teaspoon water)

*You’ll have scraps of pizza dough that you can use to create mini pizzas, so you’ll use more sauce, cheese and toppings for this.

Supplies Needed:

Wilton 3-D Mini Skull Pan
kitchen shears (scissors) or a knife

 

 

Butter the inside of the 4 faces in your 3-D skull pan.

 

 

Cut pieces of pizza dough (I cut my Pillsbury dough in half) and snuggle them down into the cavities in the pan, being sure you have enough dough to come up over the top all around the opening.
Fill with your pizza toppings, 1 1/2 tablespoons of sauce, and 1/4 cup of shredded mozzarella cheese.

 

 

You then will need to cut off the excess dough, pinch together the seams using egg wash as glue to hold the seams together. Remove any excess dough.
You can use the scraps of dough to make some small pizzas for a snack. I didn’t try pressing the scraps together to make more skulls. It might work, but I have a feeling the sauce will seep out between the cracks. Of course, that could look kind of creepy and cool.

 

Brush egg wash over the backside of your skulls to make sure the seems are really well glued together. Refrigerate for 30 minutes.
Meanwhile, pre-heat your oven to 375 degrees Fahrenheit.

Bake for 18-20 minutes until the crust looks cooked through and golden brown. Just a note, the faces of your skulsl have been in contact with the pan and will be much more brown, so don’t over bake them.

 

Carefully turn the mold over allowing the skulls to fall out onto your counter. Serve immediately, or refrigerate for up to  two days or freeze for up to a month.

Reheat before serving. I heated two refrigerated skulls in my toaster oven at 350 degrees Fahrenheit for 10 minutes, which seemed perfect. I’d suggest thawing the skulls in the refrigerator overnight, then heating per above.

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