Active Time::20 mins
Total Time::45 mins
Servings::6 servings
Ingredients
Oops! Something went wrong. Our team is working on it.
1 (13.8-oz.) can refrigerated pizza crust dough (such as Pillsbury)
4 1/2 ounces low moisture part skim mozzarella, shredded (about 1 cup plus 2 Tbsp.)
3/4 cup pizza sauce, plus more for serving
6 tablespoons mini pepperoni (from 1 [5-oz.] pkg.)
1 1/2 ounces Parmesan cheese, grated (about 6 Tbsp.)
1 1/2 teaspoons dried Italian seasoning
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
Preheat oven to 400℉. Working on a clean surface, roll out dough to a 15- x 10-inch rectangle. Cut dough into 6 (5- x 5-inch) squares.
Dotdash Meredith Food Studios
Working with one piece of dough at a time, lay one square of dough in one cavity of a nonstick 6-cavity skull-shaped cakelet pan.
Dotdash Meredith Food Studios
Fill the dough by layering 1 tablespoon mozzarella, 1 tablespoon pizza sauce, 1 tablespoon pepperoni, 1 tablespoon mozzarella, 1 tablespoon pizza sauce, 1 tablespoon mozzarella, 1 tablespoon parmesan, and 1/4 teaspoon Italian seasoning in the center of the dough square.
Dotdash Meredith Food Studios
Fold sides of dough together and pinch tightly to seal, trimming and discarding any excess dough if necessary.
Dotdash Meredith Food Studios
Repeat filling and sealing process with remaining dough squares and remaining cheese, pizza sauce, pepperoni, and Italian seasoning.
Dotdash Meredith Food Studios
Bake in preheated oven until baked through and lightly golden, 16 to 18 minutes.
Dotdash Meredith Food Studios
Carefully remove baked skulls from pan and transfer to a serving plate. Let cool 5 minutes before serving with additional pizza sauce for dipping, if desired.
Dotdash Meredith Food Studios