Cheesy Garlic Bread Skulls

• 1 (13.8-oz.) can refrigerated pizza crust dough
• 1 (8oz) bag of shredded mozzarella cheese
• 1 cloves of garlic minced
• 4 Tbsp butter, melted plus more for prepping pan
• Optional: chopped parsley, parmesan cheese or sea salt flakes for topping

Preheat the oven to 400˚F. Grease pan with butter using a pastry brush to evenly coat the pan.

Roll out pizza dough and cut into six sections, slightly bigger than skull cavity, to allow enough dough to seal. Lay dough loosely over cavity, so it dips into the well and gently push dough to sides of the skull mold. Be careful not to pull dough too thin or a hole might form. Sprinkle cheese just enough to almost fill the cavity.

Fold the sides over the top of the cheese and pinch to seal the dough so no cheese is showing. Press the dough into the mold so it takes the whole shape. Repeat these steps with remaining ingredients until all skulls are filled.

Bake for 15-18 minutes or until the dough looks slightly crisp and light brown on top (be careful to not over bake). Let cool 10-15 minutes and invert onto a cooling rack. Note, these are very hot in the middle so be sure to cool on cooling rack until desired temperature is reached before serving.

Mix together melted butter and minced garlic in a small bowl and brush the mixture over the skulls using a pastry brush. Top with parsley, parmesan cheese or sea salt flakes and serve with your favorite marinara sauce for dipping.