Freezer-Friendly Chicken Philly Biscuit Bombs

Heat oven to 350°F. Line large cookie sheet with cooking parchment paper, or spray with cooking spray.

In 10-inch nonstick skillet, melt butter over medium-high heat. Stir in onion, bell pepper and chicken; cook 5 to 7 minutes, stirring occasionally, until chicken is no longer pink and vegetables are tender. Stir in 2 teaspoons of the chicken seasoning. Remove from heat; cool 5 minutes. Stir in cheese.

Separate dough into 8 biscuits; let stand 5 minutes. Gently pull each biscuit apart partially, leaving bottom and lower sides intact, forming a deep pocket. Place 1/4 cup chicken mixture inside, pressing inside to fit. Gently stretch dough over filling, pressing and firmly sealing around edges of biscuit. Reshape into round, and place on cookie sheet. Repeat for remaining biscuits. (Biscuits will be full.) Brush tops of biscuits with water; sprinkle with remaining 1/4 teaspoon seasoning.

Bake 15 to 18 minutes or until biscuit tops are golden brown and inside mixture is heated through. Serve immediately. Or if freezing for later use, transfer to cooling rack, and refrigerate until cool, about 45 minutes.

To Freeze and Reheat: Wrap each baked, cooled biscuit tightly in plastic wrap and a layer of foil. Transfer to large resealable freezer plastic bag; place in freezer. To reheat from frozen, remove one biscuit from storage bag; unwrap completely. Wrap biscuit in paper towel; place on microwavable plate. Microwave on Medium-Low (30%) 1 1/2 minutes; microwave on High 1 1/2 to 2 minutes or until biscuit bomb is heated through and center is at least 165°F. Let stand 1 minute before serving.