Preheat your oven to 375°F (190°C). Place the silicone skull mold on a baking sheet and lightly grease each cavity with oil or nonstick spray.

In a skillet over medium-high heat, brown 1 lb ground beef for 5–6 minutes, breaking it apart with a spatula.

Stir in ½ cup diced onion and 2 cloves minced garlic, cooking 2–3 minutes until translucent and fragrant.

Add 1 tsp kosher salt, ½ tsp black pepper, 1 tsp Worcestershire sauce, 3 tbsp ketchup or burger sauce, and ½ tsp smoked paprika if using. Mix well and remove from heat. Let cool 5 minutes.

Stir in 1 ½ cups shredded cheddar cheese. Fold in ¼ cup diced pickles and 2 tbsp jalapeños if desired, ensuring an even mix.

Divide dough into 6 equal pieces and roll each into a 5–6 inch round. Press one round into each mold cavity, letting edges hang over.

Spoon 2–3 tbsp filling into each, then fold dough over and pinch edges to seal.

Brush tops with egg wash and poke a tiny vent with a knife to release steam.

Bake 20–25 minutes until golden and fully cooked, with a firm, slightly crisp crust.

Let rest 5 minutes, then carefully unmold and serve warm with your favorite dipping sauces.