Ham & Vegetable Turnover with Cheddar
-
Prep:
10 min. -
Cook:
10 min. -
Serves:
4-6
Recipes
Recipe tags: chicken base, easy difficulty, main, pork, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| ½ Tbsp | butter |
| 1 tsp | chopped garlic |
| 1 cup | diced onion |
| 1 cup | diced green bell pepper |
| ¾ cup | diced mushrooms |
| 1 cup | diced leftover ham |
| 1 Tbsp | flour |
| ½ cup | milk |
| 1 tsp | Better Than Bouillon® Roasted Chicken Base |
| ½ tsp | coarse black pepper |
| 8 | uncooked biscuits |
| Shredded cheddar cheese |
Directions
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1
Preheat oven to 350°F.
-
2
In a sauté pan over medium-high heat, add butter, garlic, onion, bell pepper, mushrooms and ham; sauté for 3 minutes until tender.
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3
Add flour, milk, Roasted Chicken Base and black pepper; bring to a boil. Remove from heat and let cool.
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4
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.
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5
Place on a non-stick baking sheet pan.
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6
Place pan in oven and bake for 10 minutes or until biscuits are golden brown.