Chili Cheese Dip and Mozzarella Biscuit Bombs

Created by Angie on July 10, 2016

8 ounces cream cheese, room temperature
8 ounces cream cheese, room temperature
2 cans (10 oz each) chili sauce (hot dog chili)
2 cups shredded cheese (I used Colby Jack)
1 can regular refrigerated biscuits
1/2 pound fresh mozzarella cheese, cut into small cubes (about 1/2 inch to an inch)
1 tablespoon Italian seasoning

Preheat oven to 375F.
Open the refrigerated biscuits and cut each biscuit into 4 pieces.
Place a cube of Mozzarella into the center of a piece of biscuit.
Fold up the sides and the edges until the cheese is enclosed in the dough. Roll each piece of biscuit and cheese in the palm of your hand until a ball forms.
Continue until all the biscuits and cheese have been used.
In a medium bowl, mix together the cream cheese, chili and shredded cheese.
You may need to heat the mixture up in the microwave to make sure it mixed smoothly.
Pour the chili mixture into the skillet.
Top with the biscuit bombs.
Sprinkle the biscuits with the Italian seasoning.
Bake for 30 minutes or until biscuits are done.
Check them after 15 minutes and if they look like they\'re getting too brown, lay a piece of foil over them while they continue to bake so that you don\'t burn the tops.

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