Halloween Pizza Skulls
A cozy, Halloween-ready twist on stuffed pizza pockets: tender homemade dough wrapped around a savory filling of Italian sausage, spinach, and ricotta, baked in a skull pan until golden. The dough is enriched with olive oil and a touch of honey for a soft, pliable texture that seals easily. This version moves away from the classic pepperoni-marinara combo, offering a creamy, garlicky filling that's both comforting and festive.
A cozy, Halloween-ready twist on stuffed pizza pockets: tender homemade dough wrapped around a savory filling of Italian sausage, spinach, and ricotta, baked in a skull pan until golden. The dough is enriched with olive oil and a touch of honey for a soft, pliable texture that seals easily. This version moves away from the classic pepperoni-marinara combo, offering a creamy, garlicky filling that's both comforting and festive.
Ingredients
24 ingredients- Calories
- 520 kcal
- Fat
- 26g
- Carbs
- 48g
- Protein
- 24g
Whole recipe (6 servings): 3120 kcal
- For the dough:
- 360 g (3 cups) all-purpose flour, plus extra for dusting
- 1 packet (7 g) active dry yeast
- 1 teaspoon fine sea salt
- 1 teaspoon granulated sugar
- 1 tablespoon olive oil
- 1 teaspoon honey
- 240 ml (1 cup) warm water (about 110°F/43°C)
- For the filling:
- 225 g (8 oz) Italian sausage, casings removed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 150 g (5 oz) fresh baby spinach, roughly chopped
- 200 g (7 oz) whole-milk ricotta
- 100 g (3.5 oz) low-moisture mozzarella, shredded
- 30 g (1/3 cup) grated Parmesan
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- For assembly and finishing:
- Nonstick cooking spray or melted butter, for greasing
- 1 large egg, beaten with 1 tablespoon water (egg wash)
- 120 ml (1/2 cup) marinara sauce, for dipping (optional)
Method
7 steps- Make the dough: In a large bowl, whisk together flour, yeast, salt, and sugar. In a small bowl, combine warm water, olive oil, and honey. Pour the wet ingredients into the dry and stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5–7 minutes, until smooth and elastic. Place in a lightly oiled bowl, cover with a clean towel, and let rise in a warm spot until doubled in size, about 1 hour.
- While the dough rises, make the filling: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes. Add the garlic and cook for 30 seconds until fragrant. Add the spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
- In a medium bowl, combine ricotta, mozzarella, Parmesan, oregano, red pepper flakes (if using), salt, and pepper. Stir in the cooled sausage-spinach mixture until well blended. Set aside.
- Preheat the oven to 375°F (190°C). Grease a 6-cavity skull cakelet pan generously with nonstick spray or melted butter, making sure to coat all crevices.
- Assemble the skulls: Punch down the risen dough and divide into 6 equal pieces (about 100 g each). On a lightly floured surface, roll each piece into a 6-inch circle. Place one circle over a cavity of the skull pan, gently pressing it into the contours. Fill with about 1/3 cup of the sausage-ricotta mixture, leaving a 1/2-inch border. Fold the dough over the filling, pinching the edges to seal. Trim any excess dough with kitchen shears, leaving a small overhang. Repeat with remaining dough and filling.
- Brush the tops of the dough with egg wash. Bake for 20–25 minutes, until the crust is golden brown and the filling is hot. If the tops brown too quickly, tent loosely with foil.
- Let the skulls cool in the pan for 5 minutes, then carefully invert onto a wire rack. Serve warm with marinara sauce for dipping, if desired.
Recipe notes
Helpful tips
- If you don't have a skull pan, you can shape the dough into free-form calzones or use a muffin tin.
- For a spicier kick, use hot Italian sausage and increase red pepper flakes.
- Let the filling cool completely before assembling to avoid soggy dough.
Equipment
- 6-cavity skull cakelet pan
- Large skillet
- Mixing bowls
- Rolling pin
- Pastry brush
- Wire rack
Storage
Store leftover pizza skulls in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes, or until warmed through. Freeze baked skulls for up to 2 months; thaw overnight in the refrigerator before reheating.
Additional tips
- Ensure the sausage is cooked to an internal temperature of 160°F (71°C). The skull pan is hot; use oven mitts when handling. Do not overfill the dough to prevent leaking.
Recipe inspiration
Inspired by What's For Tea?
Estimated nutrition
Per serving: 520 calories
Fat: 26 g · Carbs: 48 g · Protein: 24 g
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