Cheesy Pizza Skulls – Spooky, Fun, and Delicious Halloween Treats

Last Halloween, I whipped these up on a whim. The kids took one look and screamed — with excitement, not fear! Cheese oozing from creepy skull faces? Total hit. These cheesy pizza skulls are now our spooky-season must-have. Quick, easy, and wildly fun to eat.

Ingredients You’ll Need

When I tested different versions, homemade dough held its shape best. That said, store-bought works if you’re short on time — I’ve used both during chaotic weeknights.

Pizza Dough (Homemade)

• 2½ cups all-purpose flour
• 2½ tsp baking powder
• 1 tsp kosher salt
• ½ cup lard or shortening (bacon fat = flavor win)
• ¾ cup warm water

Shortcut? Grab pre-made pizza dough from the fridge aisle. Let it sit out 15 mins before rolling.

Cheesy Pizza Filling

• 1 cup shredded mozzarella
• ½ cup mini pepperoni (or sausage crumbles)
• ⅓ cup pizza sauce
• ¼ cup diced bell peppers
• ¼ cup mushrooms or olives

I used leftover Halloween sausage bites in the filling once — game-changer!

Optional Sauces

• Marinara (aka “blood dip”)
• Garlic butter
• Ranch dressing

Supplies

Don’t skip the skull mold. I tried shaping them by hand one year — let’s just say they looked more “blob” than “boo.”

What you’ll need:

• Non-stick skull baking pan (6-cavity)
• Rolling pin
• Pastry brush
• Spoon or scoop

I found my mold right after making our spooky Halloween pot pie. It’s now my go-to for any creepy bake.

How to Make Cheesy Pizza Skulls

I’ve broken it into three parts. Super easy. You can even prep most of it the night before.

1. Prepare the Dough

Homemade:

• Mix flour, baking powder, salt.
• Cut in lard until crumbly.
• Stir in water. Knead until smooth. Let rest, covered, 10–20 minutes.

Store-bought:

• Let sit at room temp 15–20 minutes.

I made the dough while waiting for monster mac and cheese to cool. Multitasking win.

2. Make the Filling

• Mix cheese, sauce, and toppings in a bowl.
• Cook meats or sauté veggies to avoid soggy dough.

3. Assemble and Bake

• Preheat to 350°F.
• Roll dough into 6 ovals.
• Line mold cavities with dough.
• Fill with cheesy mix.
• Cover with more dough. Seal edges.
• Brush with egg wash or butter.
• Bake 24–26 mins. Let cool. Unmold carefully.

One year, I forgot the egg wash. No shine. Still tasty, but that golden glow matters — especially for a Halloween spread.

Tips for Perfect Pizza Skulls

I’ve made these for five parties now. These tricks saved me every time.

• Chill the filling 10 mins. Easier to stuff.
• Don’t overfill — or they ooze like zombie brains.
• No need to grease pan. Dough has enough fat.

Want extra creepy vibes? Serve next to creamy monster mac and cheese with red sauce.

Storage and Reheating

We rarely have leftovers — but when we do, here’s what works.

• Store in fridge up to 3 days.
• Reheat at 350°F for 8–10 mins.
• Want to prep ahead? Freeze unbaked skulls. Bake straight from freezer, adding 5–8 mins.

I once froze a batch for a last-minute Halloween movie night. Saved the day when the power came back mid-storm!

Serving Ideas

These skulls steal the show. But here’s how I make them part of a full spread.

• Arrange on a black platter with “bloody” marinara.
• Add a side of green guac for a gory goo dip.
• Pair with spooky Halloween pot pie.

I made a graveyard-themed table last year — pizza skulls in the center, skeleton tongs included.

If your crowd loved these skulls, they’ll go wild for savory Halloween sausage bites too.

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