Gourmet Nacho Cheese Stuffed Skulls

  • Prep Time 45 MINS
  • Cook Time 25 MINS
  • Total Time 1H 10 MINS
Serves: 4



  • 1 cup Ricos Gourmet Nacho Cheese Sauce
  • 1 cup cooked chicken, diced
  • 1 cup frozen broccoli florets, chopped
  • 1 tbsp chicken stock
  • 1 sheet prepared pizza dough
  • Water for sealing


  • Preheat oven to 375 °F.
  • Open/unroll the dough, cut into ¼ pieces, and roll out into 4×6” rectangles.
  • Gently heat the chicken stock, cheese, and chicken until mix is lightly simmering.
  • Add broccoli, once the mixture is at a simmer.
  • Spray the mold with a non-stick cooking spray and then proceed to line 4 of the molds with the dough (extra will be hanging over).
  • Divide the mixture between the four molds.
  • Gently fold over one side of the dough, brush water on top of the first fold, and then fold the other half over top.
  • Seal the skulls and cut off any extra dough left over.
  • Bake at 375 °F in the oven for 25 minutes.
  • Let cool for 5 minutes.
  • Enjoy with your favorite dip! Especially, extra Ricos Gourmet Nacho Cheese Sauce for extra dipping pleasure!