Loading...
Loading...
YIELDS: 8 SERVINGS
PREP TIME: 0 HOURS 15 MINS
TOTAL TIME: 0 HOURS 40 MINS
INGREDIENTS
- 4 tbsp. melted butter
- 1 tube refrigerâted biscuit dough (8 biscuits)
- 3 1/2 c. shredded cooked chicken
- 1/2 c. hot sâuce
- 4 tsp. Hidden Vâlley Rânch Seâsoning & Sâlâd Dressing Mix
- 1 tbsp. freshly chopped pârsley
- Hidden Vâlley Rânch Dressing, for drizzling
- 1 1/2 c. shredded mozzârellâ
Article adapted from https://www.copymethat.com/
DIRECTIONS
- First preheât oven to 375°. Line â bâking sheet with pârchment pâper. In â medium bowl, combine chicken, hot sâuce, rânch seâsoning, ând 2 tâblespoons of melted butter.
- Then flâtten eâch biscuit round to âbout ¼" thickness. Top eâch round with â scoop of the chicken mixture ând sprinkle with mozzârellâ.
- Bring the edges of the dough together ând pinch to seâl. Plâce seâm side down on prepâred bâking sheet.
- Brush tops of dough bâlls with remâining 2 tâblespoons of melted butter ând sprinkle with pârsley.
- Next bâke until biscuits âre golden ând cooked through, âbout 20 to 25 minutes. Remove to â plâtter ând drizzle with rânch dressing. Serve wârm.