Muffin-Tin Chicken Alfredo Biscuit Bombs

INGREDIENTS

• 1 cup chopped cooked chicken
• 1 cup Cascadian Farm™ organic frozen broccoli florets (from 10-oz bag), thawed and cut into small pieces
• 1 jar (15 oz) Alfredo pasta sauce
• 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)
• 4 oz block mozzarella cheese, cut into 16 cubes
• 2 tablespoons butter
• 1/2 cup Progresso™ original panko crispy bread crumbs
• 1 tablespoon grated Parmesan cheese
• 1/4 teaspoon garlic powder
• Chopped parsley, if desired

DIRECTIONS

1. Heat oven to 375°F. Generously spray 16 regular-size muffin cups with cooking spray.
2. In medium bowl, mix chicken, broccoli and 1/2 cup of the Alfredo sauce. Separate dough into 8 biscuits. Separate each biscuit into 2 layers. Press each biscuit into 3 1/2-inch round.
3. Place a heaping tablespoon of the chicken mixture and 1 mozzarella cube in center of each dough round. Gently stretch dough up and around chicken mixture and cheese, bringing to top, and pinching firmly to seal. (Biscuits will be full.)
4. In small microwavable bowl, microwave butter uncovered on High 20 to 30 seconds or until melted. Stir in bread crumbs, Parmesan cheese and garlic powder; mix well. Roll each biscuit in mixture, lightly pressing mixture into dough, and place pinched side down in muffin cup. With sharp knife, poke top of each biscuit two times to vent. Bake 19 to 24 minutes or until golden brown and biscuits are no longer doughy in center.
5. In small microwavable bowl, add remaining pasta sauce. Cover; microwave on High 60 to 90 seconds, stirring halfway through, until heated through. Serve warm biscuits with warm sauce for dipping. Garnish with parsley.

TIPS

• Poking tops of biscuits will help steam escape during baking. Some of the cheesy filling may bubble out of the top during baking.
• Deli rotisserie chicken works great in this recipe, as does leftover, cooked chicken.
• I put a chunk of mozzarella inside the meatball, seal it up well...brush outside dough with a little garlic powder butter and sprinkle of grated parm and sprinkle italian herb mix...works everytime!

Marinara Version

INGREDIENTS

• 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)
• 4 slices (0.8 oz each) mozzarella cheese (from 8-oz package)
• 16 fully cooked frozen Italian meatballs, thawed (from 22-oz bag)
• 2 tablespoons butter
• 1/2 cup Progresso™ Italian panko crispy bread crumbs
• 1 tablespoon grated Parmesan cheese
• 2 cups marinara sauce (from 24-oz jar)
• Chopped Italian (flat-leaf) parsley and additional grated Parmesan cheese, if desired

DIRECTIONS

1. Heat oven to 375°F. Generously spray 16 regular-size muffin cups with cooking spray.
2. Separate dough into 8 biscuits. Separate each biscuit into 2 layers. Press each biscuit into 3 1/2-inch round. Cut each cheese slice into fourths to make 16 pieces.
3. Place 1 cheese piece in center of each dough round, and top with 1 meatball. Gently stretch dough up and around meatball and cheese, bringing to top, and pinching firmly to seal.
4. In small microwavable bowl, microwave butter uncovered on High 20 to 30 seconds or until melted. Stir in bread crumbs and 1 tablespoon Parmesan cheese; mix well. Roll each biscuit in mixture, lightly pressing mixture into dough, and place pinched side down in muffin cup. Bake 15 to 20 minutes or until golden brown and biscuits are no longer doughy in center.
5. In small microwavable bowl, add marinara sauce. Cover; microwave on High 1 to 2 minutes, stirring after 1 minute, until heated through. Serve biscuits with warm sauce for dipping. Garnish with parsley and additional Parmesan cheese.

TIPS:  Same as above.