Preheat the oven to 375°F / 190°C. Lightly grease a 6-cavity silicone skull mold with nonstick spray or oil. Place the mold on a rimmed baking sheet.

Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spatula, until browned and fully cooked.

Drain excess grease from the skillet. Add ketchup, yellow mustard, Worcestershire sauce, onion powder, garlic powder, smoked paprika, salt, and black pepper.

Stir and cook for 1 to 2 minutes, until the beef is evenly coated in the seasonings.

Remove the skillet from heat. Stir in shredded cheddar cheese and chopped dill pickles, if using. Let the mixture cool for 5 to 10 minutes.

Unroll the pizza dough on a lightly floured surface. Cut the dough into 6 large squares or rectangles.

Press one piece of dough into each skull cavity, gently pressing it into the facial details while leaving enough dough around the edge to fold over the filling.

Spoon about 1/3 cup cheeseburger filling into each cavity. Keep the filling away from the edges.

Fold the overhanging dough over the filling. Pinch and seal the seams tightly to enclose the cheeseburger mixture.

In a small bowl, whisk the egg and water. Brush the dough lightly with egg wash.

Bake for 25 to 30 minutes, until the dough is golden brown and the filling is hot.

Let the cheeseburger skulls rest in the mold for 5 to 10 minutes. Carefully invert the mold onto a platter and gently release the skulls.

Serve warm with ketchup, mustard, pickles, or your favorite burger sauce.