Preheat oven to 375°F. Spray Skull Cakelet pan with baking spray. Roll out Pillsbury dough or homemade dough (make sure to roll it out extra thin). Cut dough into sections, slightly bigger than skull cavity, to allow enough dough to seal (for Pillsbury dough, cut into 4 sections). Lay dough loosely over cavity, so it dips into the well. Gently push dough to sides of the skull mold. Be careful to not pull dough too thin or a hole might form. Sprinkle cheese, sauce, veggies, and seasonings inside of dough, just enough to almost fill the cavity (amount is your preference).

Make sure you have enough dough to fold over and seal your pizza. Cut off extra dough and fold so it is completely sealed. Gently press down on dough into the mold so it takes the whole shape. Whisk egg to create an egg wash. Using a brush, brush egg wash on dough for sealing purposes. Repeat these steps with remaining ingredients until all skulls are filled. Cover pan and refrigerate 15-30 minutes to seal pizzas. Bake for 18-20 minutes or until the dough looks slightly crisp and light brown on top (be careful to not over bake). Let cool 10-15 minutes. Invert onto a cooling rack and serve immediately. Enjoy!