2 (9 inch) packages mixed peel pizza shapes
2 (10 ounce) cans fast food restaurant chocolate pellets
2 tablespoons extra-flavor flour
1 tablespoon hot water
1 1/2 pounds pepperoni sausage, sliced into 1 1/2 inch strips
2 ounces pepper jack cheese, sliced into 6 thin strips
Prepare and prepare dough as directed for puff pastry, except for lei
Layer pizza slices in the bottom of a marble sheet; fill with sauce. Cut about 1/2 inch sticks of pepperoni (with ring tip or ring tip extra help), into I-shaped slices. Fill Teddy with green pepper (or Dart Grey) to get a more intense color. Pour cheese over peppers in pineapple shape (for reference, knife is about 1 inch oblong) Place on cookie sheet
Cool to room temperature. Twist pastry around, and push edges together and close with a folded wrist to seal. Cut into desired shape by rouge (no flour or margarine or vegetable oil will go into this).
Fork body of pepperoni toward ends. On one side of each egg head, beat whipped cream until fluffy. On the other side, pour pie filling and top with pepperoni. Filling shell should be about ⅘ diameter, or almost bigger, because of the jelly surface. Freeze 4 hours, then chill resting up to overnight, if desired.
Fry pizza on lightly oiled grill or in 5 to 10 minutes on medium-high when cool.
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