8 slices hickory smoked thick sliced bacon, cut in half crosswise
1 package (8oz) cream cheese, softened
2 Tbsp refrigerated basil pesto
1 Tbsp 100% Extra Virgin Olive Oil
1 can Pillsbury Grands Flaky Layers refrigerated original biscuits (8 biscuits)
1 package (9oz) refrigerated grill chicken breast strips (1 cup)
1 cup drained PEPPADEW® peppers, thinly sliced (can also use the New Diced PEPPADEW® Peppers)
Heat contact grill or panini maker for 5 minutes. Meanwhile, in 10 inch skillet, cook bacon until crisp; drain on paper towels. In small bowl, beat cream cheese, pesto and oil with electric mixer on medium speed 1 to 2 minutes or until smooth.
Separate dough into 8 biscuits; separate each biscuit into 2 layers, making 16 dough rounds. Press each biscuit layer to form 5 inch rounds. Place 2 rounds on hot grill. Cook 30 to 60 seconds or until light golden brown. Remove from grill. Repeat with remaining rounds.
Spread about 1 Tbsp cream cheese mixture on each round. Layer chicken, 2 bacon pieces and PEPPADEW® peppers on 8 rounds; top with remaining 8 rounds, cream cheese side down. Place 2 sandwiches on grill; close grill. Cook 1 to 2 minutes or until golden brown. Repeat with remaining sandwiches.
Posted by: Pillsbury