1 tablespoon Plain Chobani greek yogurt
2⁄3 cups Shredded Italian Cheese (I used Sargento)
4 Pieces of Salami (diced)
1⁄2 cup Artichoke Bruschetta (or sub straight diced artichokes)
1 tablespoon Roasted Red Peppers (diced)
1 can Pillsbury Biscuits (I used the Homestyle Southern variety)