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Preheat the oven to 375˚F (190˚C).
In a large bowl, mix together the cream cheese and hot sauce until smooth.
Mix in the chicken and Monterey Jack cheese until well combined.
Unroll the cans of dough and separate into triangles. On a large cookie sheet, arrange the triangles in a ring; the dough should overlap, leaving around 5 inches (12 ¾ cm) in the center.
Layer half of the mozzarella on each triangle closest to the ring.
Spoon the chicken mixture on top of the mozzarella. Top with the remaining mozzarella.
Bring the tops of each triangle over the filling and tuck the edges under the bottom layer of dough.
Bake for 35 minutes, or until the dough is golden brown.
Cool for 5 to 10 minutes before cutting into serving slices. Serve with your choice of dressing.