BY Follow Your Heart
| Easy | Vegan | Soy Free
Pizza Skull Pockets
INGREDIENTS
- 16 oz fresh pizza dough, at room temperature
- 1 cup Follow Your Heart Dairy-Free Shredded Mozzarella
- 2 oz vegan pepperoni slices, cut in half
- ¼ cup sliced black olives
- 2 tbsp chopped sun-dried tomatoes
- 2 tbsp Follow Your Heart Dairy-Free Shredded Parmesan
- 1 tsp dried oregano
- oil for brushing
- 1 cup warmed marinara sauce for dipping
INSTRUCTIONS
- Pre-heat oven to 400° F.
- Into a mixing bowl, add Dairy-Free Shredded Mozzarella and Parmesan, pepperoni, olives, sun dried tomatoes, and oregano. Mix to combine.
- Brush skull mold cavities with oil.
- Divide dough into 6 equal portions and form into balls.
- On a floured work surface, roll one dough ball into 6-inch diameter disc.
- Gently lower dough into skull cavity. Add ½ cup filling, fold dough ends over, and pinch seams to seal. Press down on pocket sightly, to ensure dough takes the mold’s shape. Brush top with oil. Repeat with remaining ingredients.
- Once all skulls are filled and sealed, bake 20 minutes.
- Let rest 5 minutes before turning out of pan. Let rest additional 10 minutes before serving
- Serve with warmed marinara for dipping.
Pizza Skull Pockets
BY Follow Your Heart
| Easy | Vegan | Soy Free
