Chicken Bacon Ranch Stuffed Biscuits
1. Heat oven to 375°F.
2. Separate dough from 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits into 8 biscuits. Cut a slit in the side of each biscuit to form a deep pocket.
3. Stuff each biscuit pocket with 2 tablespoons shredded cooked chicken breast, 1 tablespoon chopped cooked bacon and 1 slice (1/2 oz) mozzarella cheese. Press dough back over filling, sealing edge of each biscuit; place on ungreased large cookie sheet.
4. Brush 1/4 cup melted butter over all stuffed biscuits. Sprinkle 2 tablespoons dry ranch dressing and seasoning mix over tops of stuffed biscuits.
5. Bake 20 minutes or until golden brown. Serve immediately.
- 17 g Total Fat
- 14 g Protein
- 29 g Total Carbohydrate
- 6 g Sugars
Directions
1. Heat oven to 375°F.
2. Separate dough from 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits into 8 biscuits. Cut a slit in the side of each biscuit to form a deep pocket.
3. Stuff each biscuit pocket with 2 tablespoons shredded cooked chicken breast, 1 tablespoon chopped cooked bacon and 1 slice (1/2 oz) mozzarella cheese. Press dough back over filling, sealing edge of each biscuit; place on ungreased large cookie sheet.
4. Brush 1/4 cup melted butter over all stuffed biscuits. Sprinkle 2 tablespoons dry ranch dressing and seasoning mix over tops of stuffed biscuits.
5. Bake 20 minutes or until golden brown. Serve immediately.
