Skullzone (Halloween Pizza Stuffed Skulls)

6 Skullzones
35 min

Appetizers and Sharables

Halloween Skullzones

Halloween is our household’s favorite holiday, and we love hosting an annual Halloween bash every year.

With Halloween just around the corner, we knew we had to cover a couple of our favorite Halloween dishes over the next week. Pizza stuffed skulls have been around for a few years now and we discovered this Halloween treat a couple years ago. We have spent the last year tweaking the recipe to our liking, and feel that it is now just as flavorful as it is frightful. You can use any of your favorite pizza toppings but our favorite is to keep it simple with sausage and pepperoni. A couple changes that we have made, that we feel really take this spooky dish to the next level, is the addition of Provel cheese for a perfect, gooey center. We also like substituting the classic egg wash with a basting of garlic butter, to add a wonderful garlic bread flavor to the outside of the skull.


Constructing the Skullzone

Melt the butter and mix the garlic squeeze into it. Brush a light coat into each skull mold.

We are big fans of the Nordic Ware Skull Cakelet Pans. They can be found here at their website, or often can be found a little cheaper on Amazon.

A thin crust dough works the best to help maintain the shape of the Skullzones. Feel free to use your favorite dough.

Roll out the pizza dough onto parchment or wax paper. Divide the dough evenly by scoring lines so that you have six equal, long, rectangles of dough.

Slice one section of dough out and place it in the mold so that it overhangs the top and bottom of one skull. Cut just enough of an end to then divide in two and fill the sides of the same skull so the entire mold is covered. Do your best to bring the dough together again without tearing the dough. It won’t be perfect, but it adds character to the finished skull.


Fill it up with your favorite toppings

We love the addition of Provel cheese to the Skullzones. Provel is a processed cheese consisting of Swiss, Provolone, and Cheddar, and is known for its creaminess.

Provel is known as the cheese of choice for St. Louis style pizza, but it has also become our go-to cheese for our Philly Cheesesteak Stuffed Bell Peppers.

Add a layer of Provel cheese and Italian cheese mix (about a tablespoon of each). If you can’t find Provel, you can use slices of Provolone as well.

Next do a layer of pizza sauce (about 1-2 tablespoons). We find a zesty New York style sauce works best, but feel free to use your favorite.

For the next layer add 3 pepperoni slices (halved) and about 1 tablespoon of cooked, crumbled sausage.

Finish with another layer of pizza sauce (1-2 tablespoons), and another layer of Provel and Italian cheese mix (about a tablespoon of each). You want the layers to just about come to the top of the skull pan but not overflow.

Close up the Skullzone by using the overflow of crust and fold it over the filling the best you can, pinching together the dough pieces to prevent the filling from coming out.

Brush the back of the skull crust with some more of the garlic butter, then repeat these steps for each skull.


Baking the Skullzones

Preheat your oven to 350 degrees then bake for 20-25 minutes. The filling may leak a bit out of any seams that are not closed well, but don’t worry, it will just add to the wonderful goriness of it.

We feel the Skullzones stand well on their own, but feel free to serve with additional pizza sauce. For more Italian style snacks, check out our Italian Style Parmesan Wings, and Cast Iron Spinach Artichoke Dip. For more pizza related recipes check out this Pequod’s Inspired Cast Iron Pizza, and Sicilian Style Pizza.

We hope you enjoy this recipe and have a Happy Halloween, and don’t forget to check out our Roasted Pumpkin Seed recipe while you are here.

Thank you for taking the time to visit our blog. If you tried and enjoyed our recipe please share with others and please leave us a comment and review. We also love to see your pics so don’t forget to tag us @Carne_Diem_Culinary or To be notified of future recipes please follow us on Facebook, Instagram, or Pinterest, or sign up for our e-mail notifications. Until next time, Carne Diem!

Skullzone (Halloween Pizza Stuffed Skulls)
Recipe details
  • 6  Skullzones
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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Ingredients

  • 1 11 oz Pillsbury or Similar Brand Pizza Dough thin crust works best
  • 1 jar or recipe Pizza Sauce
  • 18 slices Pepperoni halved
  • 6 Tbsp Ground Breakfast or Italian Sausage cooked
  • 1 Container Provel Cheese rope kind
  • 1 Package Italian Blend Shredded Cheese
  • 3 Tbsp Butter melted
  • 1 Tbsp Garlic Squeeze
Instructions

Melt the butter and mix the garlic squeeze into it. Brush a light coat into each skull mold.
Roll out the pizza dough onto parchment or wax paper. Divide the dough evenly by scoring lines so that you have six equal, long, rectangles of dough.
Slice one section of dough out and place it in the mold so that it overhangs the top and bottom of one skull. Cut just enough of an end to then divide in two and fill the sides of the same skull so the entire mold is covered. Do your best to bring the dough together again without tearing the dough. It won't be perfect, but it adds character to the finished skull.
Add a layer of Provel cheese and Italian cheese mix (about a tablespoon of each), then a layer of pizza sauce (about 1-2 tablespoons), 3 pepperoni slices (halved), about 1 tablespoon of cooked, crumbled sausage, another layer of pizza sauce (1-2 tablespoons), and another layer of Italian and Provel cheeses. You want the layers to just about come to the top of the skull pan but not overflow.
Close up the Skullzone by using the overflow of crust and fold it over the filling the best you can, pinching together the dough pieces to prevent the filling from coming out.
Brush the back of the skull crust with some of the garlic butter.
Repeat these steps in each skull.
Place in a preheated oven at 350 degree for 20-25 minutes. The filling may come out of any seams that are not closed well, but don't worry, it will just add to the wonderful goriness of it.
Tips
  • If you can not find Provel, you can replace it with provolone cheese.
Chris Gipson | Carne Diem
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