1 1/2 cups shredded cooked chicken
1 package (1 oz) ranch dressing and seasoning mix (milk recipe)
2 cans (7.5 oz each) Pillsbury™ Country Style™ refrigerated biscuits
1/3 cup cubed mozzarella cheese
4 slices bacon, cooked, crumbled
1/4 cup butter, melted
1 cup shredded mozzarella cheese (4 oz)
1/2 cup ranch dressing for dipping
Heat oven to 375°F. Lightly spray 12-cup fluted tube cake pan with cooking spray.
In medium bowl, toss chicken with 2 tablespoons of the dry ranch seasoning mix; set aside.
Separate each can of dough into 10 biscuits. Cut 4 biscuits into quarters to make a total of 16 pieces. With hands, press and stretch each piece slightly to make dough round. Place 1 cheese cube in center of each round; bring sides up and over, pinching dough to enclose cheese.
Press and stretch remaining 16 biscuits into larger rounds. Place 1 heaping tablespoon chicken in center of each biscuit; bring sides up and over, pinching dough to enclose chicken.
Sprinkle half of the crumbled bacon in bottom of tube cake pan. In small bowl, mix remaining dry ranch seasoning mix with melted butter. Dip each dough ball into butter mixture, rolling ball around to coat. Layer half of the dough balls in pan; sprinkle with shredded cheese and remaining bacon. Top with remaining dough balls.
Bake 20 to 25 minutes or until tops are golden brown and biscuit dough is completely baked. Cool slightly. Place serving plate upside down over pan; carefully turn plate and pan over. Remove pan. Serve bread with ranch dressing for dipping.
If you're not a fan of mozzarella, try using Cheddar or pepper Jack cheese for a little zip!
Garnish with freshly chopped parsley or diced green onions to make for a pretty presentation.