Sunday Supper Foldovers
|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|
|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|
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.