Product Used In This Recipe
Veggie Pizza Skulls
PREP: 10 MINUTES
COOK: 18 MINUTES
SERVINGS: 6 SERVINGS
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Add a little fright to the dinner table with these veggie stuffed pizza skulls! A simple and deliciously scary recipe that is kid-friendly and a great addition to you Halloween festivities.
Ingredients
- 2 containers of Pillsbury *thin pre-made pizza crust (or use homemade dough, rolled thin)
- 1/2 cup mushrooms, diced
- 1/2 pepper, diced
- 1/4 onion, diced
- Pizza sauce
- mozzarella cheese
- Italian seasoning (optional)
- 1 egg
Directions
Preheat oven to 375°F. Spray Skull Cakelet pan with baking spray. Roll out Pillsbury dough or homemade dough (make sure to roll it out extra thin). Cut dough into sections, slightly bigger than skull cavity, to allow enough dough to seal (for Pillsbury dough, cut into 4 sections). Lay dough loosely over cavity, so it dips into the well. Gently push dough to sides of the skull mold. Be careful to not pull dough too thin or a hole might form. Sprinkle cheese, sauce, veggies, and seasonings inside of dough, just enough to almost fill the cavity (amount is your preference).
Make sure you have enough dough to fold over and seal your pizza. Cut off extra dough and fold so it is completely sealed. Gently press down on dough into the mold so it takes the whole shape. Whisk egg to create an egg wash. Using a brush, brush egg wash on dough for sealing purposes. Repeat these steps with remaining ingredients until all skulls are filled. Cover pan and refrigerate 15-30 minutes to seal pizzas. Bake for 18-20 minutes or until the dough looks slightly crisp and light brown on top (be careful to not over bake). Let cool 10-15 minutes and invert onto a cooling rack. Note, these are very hot in the middle so be sure to cool on cooling rack until desired temperature is reached before serving. Enjoy!
Posted by Kay Brockette
I bought the mini skull cakelet pan last year. I have enjoyed making mini pizza pockets with it. Halloween isy hubby’s favorite holiday. So I enjoyaking Halloween themed suppers.
Posted by Gilly
My grandson was very keen to have these – lined with dough, filled with passata, mozzarella and peparoni and pesto. They can out perfectly, tasted delicious but my grandson found that cutting into a skull and the filling oozing out just too much!
Posted by Kelly
Used 3 packages of Gluten Free pizza dough, found in the freezer section at Meijer. Greased the skull mold liberally with Crisco and sprayed with Gluten free cooking spray. Rolling out the dough is really hard to do since it’s so sticky. We pulled little pieces and pressed them into the mold, and after they were baked, it gave the skulls a ‘cracked’ look that was pretty cool. Added pizza sauce and cheese. Before baking, we used the egg wash to seal the dough, and sprinkled a little parmesan on top. Cooked them for 30 minutes util browned on top. They came out of the mold beautifully and looked so cool!! When putting the pizza skull on the plate, fill the eye sockets with pizza sauce and let it drip down the side of the skull. Next time will be more careful of not having the dough so thick in the mold, and adding a bit more sauce and cheese.
Posted by Sharon Singleton
Great! The recipe was very easy, and they turned out perfect. The kids loved them. Make sure you give them plenty of time to cool!
Posted by Sharon Singleton
awesome I put in turkey pepperoni. it was easy and the kids loved it. The only thing I would say, is to put it in the fridge for a few min., as the inside is the temp of a volcano.
Posted by Monica
We did add 4 pepperoni for those that wanted meat in their pizza. These are easy and fun to make, My grandson did all the filling and was very pleased with the pizzas he made.
Posted by Melissa
I used home made pizza dough. I wasn’t sure how big of a dough piece to use. I used 150g sized balls. They were too big. I’ll try it again with 75g pieces. Otherwise everything tasted great. My filling was customized too. I used olives and pepperoni with a home made Nomato sauce.