**GREAT for a tailgating parties**
Chicken-Ranch Monkey Bread
(Courtesy of Pillsbury™)
Ingredients:
1 1/2 cups shredded cooked chicken
1 package (1 ounce ranch dressing and seasoning mix (the milk recipe
2 cans (7.5 ounce each) Pillsbury™ Country Style™ refrigerated biscuits
1/3 cup cubed mozzarella cheese
4 slices bacon, cooked and crumbled
1/4 cup melted butter
1 cup shredded mozzarella cheese (4 ounces)
1/2 cup ranch dressing for dipping
Directions:
Preheat oven to 375
Lightly spray 12-cup fluted tube cake pan with cooking spray
In a medium bowl, toss cooked chicken with 2 TBspns 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 the 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 the center of each round; bring sides up and over, pinching dough to enclose chicken
Sprinkle half of the crumbled bacon in the bottom of the tube cake pan
In a small bowl, mix remaining dry ranch seasoning mix with melted butter
Dip each dough ball into the butter mixture, rolling ball around to coat
Layer half of the dough balls in the tube cake pan; sprinkle with shredded cheese and remaining bacon
Top with remaining dough balls
Bake for about 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
**SUGGESTIONS**
-If you are not a fan of mozzarella, trying using cheddar or pepper jack cheese for a little extra zip
-Garnish with freshly chopped parsley or diced green onions to make for a pretty presentation
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