Ingredients
1 1/4
cups chopped deli rotisserie chicken
1/4
cup shredded Parmesan cheese
1 1/2
cups Muir Glen™ organic tomato basil pasta sauce (from 25.5-oz jar)
1
can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)
4
slices (0.8 oz each) mozzarella cheese, cut into quarters (from 8-oz package)
1
tablespoon butter, melted
1/4
teaspoon garlic powder
1/4
teaspoon Italian seasoning
Preparation
Heat oven to 350°F. Line large cookie sheet with cooking parchment paper.
In medium bowl, mix chicken, Parmesan cheese and 1/2 cup of the pasta sauce.
Separate dough into 8 biscuits; let stand 5 minutes. Gently pull each biscuit apart, leaving bottom and lower sides intact, forming a deep pocket. Place 2 quartered pieces of mozzarella cheese inside each biscuit pocket.
Holding opened biscuit in hand, place slightly less than 1/4 cup chicken mixture inside, pressing inside to fit. Gently stretch dough over filling, pressing and firmly sealing around edges of biscuit. Reshape into round, and place on cookie sheet. (Biscuits will be full.) Repeat for remaining biscuits.
In small bowl, mix melted butter, garlic powder and Italian seasoning. Brush on tops of biscuits. Bake 19 to 23 minutes or until biscuit tops are golden brown.
In small microwavable bowl, add remaining pasta sauce. Cover; microwave on High 1 to 2 minutes or until heated through. Serve sauce with biscuit bombs.
