Creamy Chicken Jalapeño Dip


1 can (16.3 oz) Flaky Layers refrigerated biscuits
4 sticks mozzarella string cheese, each cut into 4 pieces
1 container (7.5 oz) spicy jalapeño cream cheese spread, softened
2 cups (8 oz) shredded Pepper Jack cheese
1 ½ cups diced deli rotisserie chicken


Heat oven to 375°F. Lightly grease ovenproof 10-inch nonstick dish with oil.

Separate dough into 8 biscuits. Separate each biscuit into 2 layers, to make 16 rounds.

Place 1 piece cheese on center of each biscuit round. Fold edges up and over cheese; pinch firmly to seal. Shape into a ball.

Place balls around edge of dish with pinched end facing down.

In medium bowl, stir cream cheese spread, shredded cheese and chicken until combined (mixture will be thick). Spoon and spread mixture evenly into center of baking dish

Bake 20 to 25 minutes or until biscuits are baked through and deep golden brown on top.

Cool 5 minutes before serving.