Ham & Vegetable Turnover with Cheddar
Recipe tags: chicken base, easy difficulty, main, pork, roast
|1 tsp||chopped garlic|
|1 cup||diced onion|
|1 cup||diced green bell pepper|
|¾ cup||diced mushrooms|
|1 cup||diced leftover ham|
|1 tsp||Better Than Bouillon® Roasted Chicken Base|
|½ tsp||coarse black pepper|
|Shredded cheddar cheese|
Preheat oven to 350°F.
In a sauté pan over medium-high heat, add butter, garlic, onion, bell pepper, mushrooms and ham; sauté for 3 minutes until tender.
Add flour, milk, Roasted Chicken Base and black pepper; bring to a boil. Remove from heat and let cool.
Flatten uncooked biscuits ¼ inch thick and spoon ¼ cup of mixture onto biscuits. Sprinkle cheddar cheese on top; fold over one side of the biscuit and pinch of the ends.
Place on a non-stick baking sheet pan.
Place pan in oven and bake for 10 minutes or until biscuits are golden brown.