Description
Skull-shaped, cheese-stuffed burger pockets baked till golden—equal parts spooky centerpiece and family-friendly main dish. Quick to prep, big on flavor, and guaranteed to vanish from the platter before the doorbell rings for trick-or-treat.
Ingredients
1 lb (450 g) 85–90% lean ground beef — juicy burger base
1 tbsp olive oil — for sautéing
1/2 cup finely diced yellow onion — sweetness + flavor
2 cloves garlic, minced — savory depth
1 tbsp Worcestershire sauce — burger “umami”
1/4 cup ketchup — classic tang
1 tbsp yellow mustard — balances richness
1/4 cup finely chopped dill pickles (optional) — crunchy bite
1 tsp kosher salt — seasons the filling
1/2 tsp black pepper — a little warmth
1/2 tsp smoked paprika — subtle smokiness
6 oz (170 g) American or cheddar cheese, cut into 6 cubes — melty centers
1 lb (450 g) refrigerated pizza dough **or** 2 (8-oz/226 g each) cans refrigerated crescent dough — the “Halloween buns”
1 large egg, beaten — egg wash for shine
1 tsp sesame seeds (optional) — burger bun vibe
Nonstick spray or softened butter — to grease skull pan
Instructions
1. Preheat oven to 375°F (190°C). Grease a 6-cavity skull pan with nonstick spray or butter. If using a second batch, bake in two rounds.
2. Warm olive oil in a skillet over medium heat. Add onion and cook 3–4 minutes until translucent. Stir in garlic; cook 30 seconds.
3. Add ground beef. Cook, breaking into small crumbles, 5–6 minutes until no longer pink. Drain excess fat.
4. Stir in Worcestershire, ketchup, mustard, chopped pickles (if using), salt, pepper, and smoked paprika. Simmer 1 minute, then remove from heat to cool slightly.
5. Cut cheese into 6 equal cubes (about 1 oz each) and set aside.
6. For pizza dough: divide into 6 equal pieces. For crescent dough: pinch seams and cut into 6 squares. Lightly flour if sticky.
7. Press one dough piece into each skull cavity, letting overhangs drape over the rim (this helps seal later) and pressing into facial details.
8. Spoon about 1/3 cup beef mixture into each cavity. Nestle a cheese cube in the center and cover with a little more beef, leaving 1/4 inch headspace.
9. Fold dough over the filling to enclose. Pinch seams to seal tightly. Brush tops with beaten egg and sprinkle sesame seeds if desired.
10. Bake 16–20 minutes, until deep golden and the internal temp reaches 165°F/74°C. Rest 5 minutes, then carefully unmold. Repeat with any remaining dough/filling.
11. Serve hot with extra ketchup, mustard, or “bloody” dipping sauce (ketchup + a dash of hot sauce).
Notes
Make-Ahead: Assemble up to 24 hours in advance; cover and refrigerate. Add 2–3 minutes to bake time.
Freezer: Bake, cool, then freeze up to 2 months. Reheat at 350°F (175°C) for 12–15 minutes or in an air fryer at 325°F (165°C) for 8–10 minutes.
No Skull Pan: Form hand pies—flatten dough into 6 circles, add filling and cheese, fold and crimp. Same timing.
Swap the Meat: Use ground turkey or chicken; add 1 tsp oil and don’t skip Worcestershire for flavor.
Add Veggies: Finely chopped mushrooms or bell pepper (1/2 cup) sauté with onion for extra bulk.
Spooky Serving: Dot eyes with ketchup or mustard; streak plate with “bloody” ketchup for Halloween flair.
Allergy Notes: Contains gluten and dairy. Use lactose-free cheese and gluten-free dough as needed, adjusting texture and bake time.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 skull
- Calories: 480
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 27 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 85 mg
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