Chicken in a Biscuit Roll-Ups
2 tubes of buttermilk biscuits (10 count each)
2 T. Red Pepper Italian dressing (or basil pesto)
1 (6 oz.) pkg. cream cheese, softened
1 1/2 cups rotisserie chicken, shredded (or regular cooked chicken)
3 Tbs red peppers, chopped
2 Tbs Black olives, chopped
Fresh Parmesan Cheese
Marinara or Alfredo Sauce
- Lay biscuits on floured countertop to form a 9 x 11-in rectangle (4 biscuits down, 5 across.) Using flour as needed, press biscuits together well.
- Blend dressing into the cream cheese and spread mixture over entire surface of dough. Distribute chicken evenly over cream cheese. Sprinkle chopped peppers and olives over chicken.
- Carefully roll up from the long end and gently compact as you go. With seam side down, slice into 12 equal sections. Place slices, on their sides, into greased 10-inch round pan or cast iron skillet. Drizzle lightly with sauce and sprinkle with parmesan.
Bake for 20-25 minutes at 375 degrees.