Ricos Gourmet Nacho Cheese Stuffed Skulls

Prep Time45 mins
Cook Time25 mins
Total Time1 hr 10 mins
Servings: 4

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  • 1 Cast iron skull mold


  • 1 Cup Ricos Gourmet Cheddar Cheese Sauce
  • 1 Cup Cooked chicken Diced
  • 1 Cup Chopped frozen broccoli florets
  • 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 6” x 4” 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 nonstick 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 @ 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!