• Preheat your oven to 400 degrees F.

To Make the Pizza Pocket Dough

• In a medium-sized mixing bowl or stand mixer, combine the warm water, sugar, and yeast and mix well.  Let it sit for about 5-10 minutes, or until it becomes frothy and bubbly.
• Once your yeast has “proofed,” add the olive oil, salt and about 1 ½ cups of flour.  Using a paddle or dough hook, mix until all the ingredients are completely combined.
• Add in the rest of the flour, about a ¼ cup at a time until the dough pulls away from the edges of the bowl.
• Mix on low speed for another 1-2 minutes until the dough is nice and smooth, then transfer to a lightly floured surface and roll into a rectangle that will cover the skull cavities.

Add the Pizza Pocket Filling

• Spray the inside of mini skull baking tins with nonstick cooking spray.
• With lightly floured hands, stretch and shape your dough over the skeleton mold. Use your fist to gently shape the dough into the mold without poking a hole in the dough.
• Inside each skull shaped cavity, add a couple tablespoons of pizza sauce, about ¼ cup of cheese, and a couple tablespoons of chopped pepperoni. Use kitchen shears or clean scissors to cut around the dough, leaving enough space so that you can pinch the dough together to close each of the pizza pockets. Continue until they are all filled.

Baking Pizza Pockets

• Bake in a preheated oven for 20- 30 minutes, or until the edges are golden brown and the skull face is golden brown.
• Remove from the oven and serve warm. Enjoy!