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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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Average: 3.9 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1930 Calories from Fat 831

% Daily Value*

Total Fat 89 g136.7%

Saturated Fat 11.2 g56.2%

Trans Fat 2.1 g

Cholesterol 166.7 mg55.6%

Sodium 6242.5 mg260.1%

Total Carbohydrates 221 g73.6%

Dietary Fiber 10 g39.8%

Sugars 32.5 g

Protein 63 g125.7%

Vitamin A 15.4% Vitamin C 47.4%

Calcium 49.9% Iron 40%

*Based on a 2000 Calorie diet

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Sunday Supper Foldovers Recipe