Cut each pizza dough sheet in half.

In a medium bowl, stir the ricotta cheese, Italian seasoning, garlic powder, and onion powder until well combined. Set aside

Drape the dough into the skull cavity and press gently into the contours of the pan.

Press half of a provolone slice into the bottom of the skull. You may need to cut the half into quarters so it fits better.

Top the provolone with 2 tablespoons pizza sauce and 2 tablespoons of ricotta cheese. Spread the sauce and cheese across the bottom of the skull.

Sprinkle a little of the Italian seasoning over the sauce and ricotta.

Add about 1/2 tablespoon of mini pepperonis and 1/2 tablespoon of shredded cheese.

Press the remaining half of the provolone slice on top and press down gently to compress the filling.

Use kitchen shears to trim off any excess dough. Pinch the seams together to cover the fillings. Repeat with the remaining ingredients to fill all 6 cavities.

Brush the top with the egg wash to seal the seams.

Place in the refrigerator for 30-40 minutes.

Preheat the oven to 375 degrees.

Bake the skulls for 25-30 minutes or until the tops are light golden brown.

Remove the pan from the oven and allow the skulls to cool in the pan for 5 minutes.

Remove the skulls from the pan. If they stick a bit, use an offset spatula and run around the edges of the pan cavities.

Spoon some pizza sauce into each eye socket of the skulls and top with a small piece of provolone cheese. Allow the cheese to melt from the heat of the skull calzone.

Serve with a side of pizza sauce for dipping.