Pepperoni Pizza Flavored "Shards" Appetizer

Ingredients:

Pepperoni Pizza Flavored Crusts

• 8 tbsp (110 g) melted unsalted butter
• 2 tsp paprika
• 0.5 tbsp. + 5 tsp. grated parmesan
• 1 cup premium flour
• 1 tbsp. sugar
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning (oregano, basil, marjoram, rosemary, sage, and thyme)
• 1 tsp onion powder
• 2 large eggs
• 24 pepperoni cups, finely chopped (about 1/2 cup)
• 4 mozzarella sticks
• Special equipment: Nordic Ware skull mold

Pizza sauce

• 1 can (425 g) of plain tomato sauce
• 2 tbsp. l. grated parmesan
• 2 tbsp tomato paste
• 1 tbsp. sugar
• 0.5 tsp garlic powder
• 0.5 tsp Italian seasoning
• 0.5 tsp onion powder

Preparation:

1. Preheat oven to 220°C.
2. Grease the skull baking molds with butter:
   
   Place 2 tablespoons butter in a small bowl and add 1 teaspoon paprika. Grease the wells of the pan with the butter and paprika and sprinkle with 5 teaspoons Parmesan (about 1/4 teaspoon per well). Set aside.
3. Knead the dough and put it into the molds.:
   
   Place the remaining 6 tablespoons butter in a medium bowl. Add the flour, sugar, garlic powder, Italian seasoning, onion powder, eggs, 1 teaspoon salt, a few grinds of black pepper, the remaining 1/2 cup Parmesan, the remaining 1 teaspoon paprika, and 1/4 cup warm water and mix until smooth. Stir in the pepperoni. Drop 1 heaping tablespoon of batter into each well of the prepared pan.
4. Insert a cheese stick into the dough:
   
   Cut each cheese stick into 5 pieces, approximately 2 cm long. Press a piece of cheese sideways into each piece of dough.
5. Bake mini skulls and serve with pizza sauce:
   
   Bake until the skulls are set and golden brown on top, 6–8 minutes. Let cool in the pan for about 10 minutes, then remove the pizza slices to a serving platter. Serve the golden-brown pizza slices with warm sauce for dipping.
   
   

   Pizza sauce

   
   Meanwhile, in a medium saucepan, combine the tomato sauce, Parmesan cheese, tomato paste, sugar, garlic powder, Italian seasoning, onion powder, 1/2 teaspoon salt, and a few grinds of black pepper. Cook over medium heat, stirring frequently, until the cheese is melted and the sauce is smooth, 8 to 10 minutes.