These pizza stuffed skulls (Skullzones), have become an annual tradition in our family. Add a little fright to your Halloween party with garlic butter basted dough stuffed with zesty pizza sauce, melty cheese, and pepperoni and sausage.
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 or provolone 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 or Provolone 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.
If you can not find Provel, you can replace it with provolone cheese.