So … pizza skulls have been floating around lately… and QuestX had to put them to the test (strictly in the name of science, of course 
).
We started with our standard pizza dough (recipe), cut the entire dough in to 2 pieces and rolled them out (one at a time) rectangular-ish on a lightly floured surface. Cut each piece in to 4 rectangular strips (~4″x9″).
Oil or non-stick spray your skull molds so the pizza skulls come out of the mold cleanly.
Lay each dough strip over (and down in to) each skull mold of the baking pan.
Fill the dough- first put a shy *1/4 cup shredded cheese in to the bottom of the shell, follow that with ~*3 Tbsp sauce (tomato or pesto), continue to fill with your choice of *pizza fillings (vegetables, sauteed mushrooms, meats), and end with adding additional ~*2 Tbsp sauce.
Roll the ends and edges of the dough together over the top of the filling and pinch the dough together (closed).
Sometimes we take them out a few minutes early, top the closed dough with a bit more cheese, and put it back in to finish off 
.
Bake on 400°-425° F (middle rack) for 20 minutes. Cool for a few minutes.
We recommend using large spoons to help gently roll the Pizza Skulls out of the pan while it is still hot, leaving them in the hot pan to cool can cause sticking and burning.
… and they’re ready to eat! (with one warning … the pizza stuffing is hot!)