Ingredients

• Nonstick aluminum foil
• 1 (8 ct) package refrigerated flaky biscuits
• 12 oz chilled Deli chicken tenders (about 4)
• 4 slices sweet ham
• 4 slices cheddar (or Swiss) cheese
• 2 tablespoons unsalted butter
• 1 cup honey mustard dressing

Steps

1. Preheat oven to 375°F. Line baking sheet with foil. Remove biscuits from package and let stand 5 minutes. Cut each chicken tender into 6–8 slices. Cut ham and cheese slices in half.
2. Split biscuits in half carefully; do not completely separate sides. Flatten out each side, pressing to stretch dough. Top one side of each biscuit with 3–4 slices chicken, ½ slice ham, and ½ slice cheese (folding ham and cheese in half, if necessary), leaving ¼-inch border.
3. Pull remaining side of biscuit over filling, crimping or pinching edges together to seal. Place biscuits on baking sheet 2 inches apart; bake 18–20 minutes or until golden brown and hot.
4. Melt butter; brush over warm biscuits. Serve with dressing for dipping.

Ingredients

• Cooking spray
• 1 (8 ct) package refrigerated flaky biscuits
• ½ cup refried beans
• ½ cup jalapeño cream cheese spread
• 24 frozen bite-size beef (or pork) meatballs (12–14 oz)
• 1 ½ cups shredded Mexican-style cheese blend
• ½ cup thick and chunky salsa
• ½ cup guacamole (optional for serving)

Steps

1. Preheat oven to 375°F. Coat 24-cup mini muffin pan with spray. Separate each biscuit into 3 layers, then place 1 piece in each muffin cup; top each with 1 teaspoon beans, 1 teaspoon cheese spread, and 1 meatball (pressing meatball into dough).
2. Bake 15–18 minutes until biscuits are brown and meatballs are 165°F. Top evenly with cheese; let stand 10 minutes to cool. Top evenly with salsa and guacamole, if using. Serve.