Ingredients
1 1/2
cups diced rotisserie chicken
1
cup shredded mozzarella cheese (4 oz)
1
cup drained canned pineapple tidbits (from 20-oz can)
1/2
cup mayonnaise
2
tablespoons Sriracha sauce
1
can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Sweet Hawaiian Biscuits (8 Count)
1
tablespoon butter, melted
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In medium bowl, mix chicken, cheese, pineapple tidbits, mayonnaise and Sriracha sauce.
Separate dough into 8 biscuits. Cut each biscuit into 3 strips. Press each strip into 4x2-inch rectangle. Place 1 heaping tablespoonful chicken mixture on one half of each rectangle. Fold dough over filling (do not seal), and place in baking dish in 6 rows by 4 rows.
Bake 33 to 38 minutes or until biscuits are baked through and deep golden brown on top. Brush biscuits with melted butter. Let stand 5 minutes before serving.
