Ham & Vegetable Turnover with Cheddar

10 Min.
10 Min.
4-6
Ingredients
½
tablespoon butter
½ tablespoon butter
1
teaspoon chopped garlic
1 teaspoon chopped garlic
1
cup diced onion
1 cup diced onion
1
cup diced green bell pepper
1 cup diced green bell pepper
¾
cup diced mushrooms
¾ cup diced mushrooms
1
cup diced leftover ham
1 cup diced leftover ham
1
tablespoon flour
1 tablespoon flour
½
cup milk
½ cup milk
1
teaspoon Better Than Bouillon® Roasted Chicken Base
1 teaspoon Better Than Bouillon® Roasted Chicken Base
½
teaspoon coarse black pepper
½ teaspoon coarse black pepper
8
uncooked biscuits
8 uncooked biscuits
Shredded cheddar cheese
Shredded cheddar cheese
Directions
  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.
  3. Add flour, milk, Roasted Chicken Base and black pepper; bring to a boil. Remove from heat and let cool.
  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.
  5. Place on a non-stick baking sheet pan.
  6. Place pan in oven and bake for 10 minutes or until biscuits are golden brown.

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