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I LOVE this updated version of Buffalo Chicken Monkey Bread.

BUFFALO CHICKEN MONKEY BREAD adapted from Pillsbury
2 cans (7.5 oz each) Pillsbury™ Country Style® refrigerated biscuits
2 cups shredded cooked chicken breast
1/2 + 1/4 cup Frank’s Original Hot sauce
1/4 cup Gorgonzola cheese crumbles, crumbled very small 
2 tablespoons ranch dressing
3 tablespoons cup butter, melted
Savory Spice Tableside Garlic Sprinkle or McCormick Perfect Pinch Garlic & Herb Sprinkle
Additional ranch dressing for dipping

• Heat oven to 375°.
• LIGHTLY spray 12-cup bundt cake pan with cooking spray.
• In medium bowl, toss chicken with 1/2 cup of the buffalo wing sauce until well coated; set aside.
• Cut 5 biscuits into thirds to make a total of 15 pieces.
• With your hands press and str3etch each piece slightly to make dough round.
• Place 1 teaspoon of cheese in the center of each round.
• Enclose cheese by bringing sides of dough up and over, pinching the dough to seal and enclose the cheese.
• With remaining 11 biscuits, press and stretch each into larger rounds.
• Place 1 heaping tablespoon of chicken mixture in the center of each round.
• Enclose chicken by bringing sides of dough up and over, pinching the dough to seal and enclose the chicken.
• Drizzle remaining 1/4 cup buffalo wing sauce in bottom of tube cake pan; drizzle 2 tablespoons ranch dressing over sauce.
• Dip each ball of dough into melted butter; layer loosely in pan, alternating to vary sizes. 
• Roll each ball in  Savory Spice Shop Tableside Garlic Sprinkle or McCormick Perfect Pinch Garlic & Herb Sprinkle.
• Bake 20 minutes or until tops of balls are golden brown. 
• Cool in pan the slightly, about 5 minutes. 
• Place serving plate upside down over pan; carefully invert to plate. Remove pan. 
• Serve bread with additional ranch dressing for dipping.

NOTES: You can simplify the process by cutting each piece of dough in half and adding cheese and chicken to each dough piece.