Haunted Skulls Pizza Pockets

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  • 1 13.8-ounce can refrigerated pizza dough
  • 6 tbsp pizza sauce
  • 1½ cups shredded mozzarella cheese
  • ¼ cup cooked and crumbled Italian sausage
  • 24 slices pepperoni, chopped



Skull pizza cakelet pan – available online


Set the EGG for indirect cooking with the convEGGtor at 375˚F / 190˚C. Spray skull cake pan with cooking spray and set aside.

Unroll pizza dough and press into a 15×10-inch rectangle. Cut into 6 strips. Drape each strip into skull cavity. Fill with a little cheese, top with 1 tablespoon of sauce, 4 pepperoni slices and some sausage. Top with remaining cheese. Fold dough over and press seams to seal to make a pocket.

Bake for 18 to 20 minutes, or until golden brown.

Remove the pizza skulls from the EGG and allow it to cool for 5 minutes. Unmold and serve with marinara sauce and chopped fresh herbs.

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