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Sunday Supper Foldovers

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Ingredients
  Canned corned beef hash 15 Ounce
  Drained cooked whole kernel corn 1⁄5 Cup (3.2 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Instant minced onion 1 Tablespoon
  Prepared mustard 1 Tablespoon
  Pepper 1⁄4 Teaspoon
  Refrigerated hungry jack flaky biscuits/Flaky buttermilk biscuits 1 Can (10 oz) (Pillsbury)
  Condensed cream of celery soup 10 1⁄2 Ounce (1 Can)
  Milk 2⁄3 Cup (10.67 tbs)
  Dill seed 1 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

Combine hash, corn, green pepper, onion, mustard and pepper.
Open can; separate dough into 10 biscuits.
On greased cookie sheet press each biscuit into a 5-inch circle.
Place 1/4 cup corned beef filling in center of each biscuit, forming filling in rounded "V" shape.
Bring opposite sides up over filling overlapping in center.
Fasten with toothpick.
Bake at 375° for 20 to 25 minutes until golden brown.

Recipe Summary

Course: 
Main Dish
Method: 
Baked

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