Baked Cream Cheese Chicken (Print Version)
Crispy dough filled with creamy chicken and cheese, brushed with garlic butter for bold savory flavor.
# Ingredients:
→ Filling
01 -
1 pound ground beef
02 -
Salt to taste
03 -
Black pepper to taste
04 -
Garlic powder to taste
05 -
Onion powder to taste
06 -
1 tablespoon Worcestershire sauce
07 -
1 cup shredded cheddar cheese or mozzarella cheese
08 -
Crispy bacon, chopped (optional)
09 -
Pickles, diced (optional)
10 -
Caramelized onions (optional)
→ Dough
11 -
1 tube refrigerated biscuit dough or pizza dough, cut into 8 to 12 circles and flattened
→ Topping
12 -
2 tablespoons butter, melted
13 -
1 teaspoon minced garlic or garlic powder
14 -
2 tablespoons Parmesan cheese, freshly grated
15 -
Chopped fresh parsley for garnish (optional)
# Steps:
01 -
In a large skillet over medium heat, cook the ground beef until browned throughout. Drain excess fat, then season with salt, black pepper, garlic powder, onion powder, and Worcestershire sauce. Allow to cool completely before folding in the shredded cheese and any optional additions such as crispy bacon, pickles, or caramelized onions.
02 -
Flatten each piece of biscuit or pizza dough into a 4-inch circle. Spoon 1 to 2 tablespoons of the beef and cheese mixture into the center of each circle. Pinch the edges together tightly to seal and roll gently into a smooth ball.
03 -
Arrange the filled dough balls seam-side down on a baking sheet lined with parchment paper. In a small bowl, combine the melted butter with minced garlic. Brush each dough ball with garlic butter and sprinkle with grated Parmesan cheese.
04 -
Preheat the oven to 375°F (190°C). Place the baking sheet in the center of the oven and bake for 15 to 18 minutes until golden brown and cooked through.
05 -
Remove from the oven and brush with any remaining garlic butter. Garnish with chopped fresh parsley if desired and serve warm with preferred dipping sauces.
# Notes:
01 -
Ensure the filling is completely cooled before wrapping to prevent the dough from becoming soggy.