Bake garlic butter pizza skulls with a crackle at the golden crust to lock in the molten sausage and mozzarella. I rely on diced pepperoni so the savory filling packs tightly into every corner of the deep mold.

Assembling and Baking the Pizza Pockets

Brown the sausage. Cook the Italian sausage in a skillet over medium-high heat until it hits 160°F. Break it into fine crumbles as it cooks. I always move the cooked meat to a paper towel to drain because leftover grease softens the baked bottoms.

Line the pan. Brush a 6-cavity skull mold thoroughly with olive oil. Pay attention to the recessed eyes and teeth so the dough releases cleanly later. Cut the refrigerated dough into six equal pieces. Stretch each one gently until it leaves a one-inch overhang around the edges of a cavity, then press the dough firmly into the deep contours.

Layer the filling. Divide half the mozzarella and all the Parmesan among the cavities, pressing the cheese lightly into the base. Add exactly one scant tablespoon of pizza sauce per skull. Too much liquid creates steam that bursts the pinched seams open during baking. Add the sausage, diced pepperoni, Italian seasoning, and the remaining mozzarella.

Seal and bake. Fold the excess dough over the filling. Pull the edges to the center and pinch them tightly, then pat the backs flat. Bake at 375°F for 18 to 22 minutes. Watch for the seams to turn a deep golden brown and feel firm to the touch.

Brush and serve. Let them cool in the pan for 5 minutes to let the cheese settle. Invert them onto a platter. Stir together the melted butter, grated garlic, and chopped parsley, then brush this generously over the warm crusts.

Common Pizza Skull Questions

I like to serve these hot while the cheese stretch is at its peak. Platter them next to a warm bowl of marinara and let everyone break into their own.