I prepared these turnovers as one of the appetizers to our Mother's Day dinner on the 12th. The Menu included a fabulous Smithfield ham, which I baked, crispy fried chicken, seasoned and simmered green beans, homemade baked macaroni and cheese, homemade potato salad and rolls. This is pretty much the standard Southern Comfort spread for our big family get togethers, with the appetizers being interchangeable.
The second appetizer was Chicken Cordon Bleu Roll-Ups, which will be shared within my next several publications. This recipe may be prepared ahead of time and baked when needed. I like this recipe because you can make as little or as many as you desire without a hassle!
20 can variety flaky style biscuits
1 8 oz. pkg. cubed cheese of choice
2 cups fresh steamed broccoli florets, cut into 1/4 inch pieces
1/4 tsp. onion powder
1/8 tsp. garlic powder
seasoned bread crumbs
Preheat oven to 350*F.
Toss broccoli with onion and garlic powder and SPST.
On a surface sprinkled with a scant amount of bread crumbs, roll out each biscuit until it's about 3-4 inches across and place 2 cubes of cheese and 2 pieces of broccoli in center, and fold over.
Seal edges with a fork and place on un-greased baking sheet.
Once all have been prepared, brush with egg wash and sprinkle with bread crumbs. SPST.
Bake until golden and cheese starts to ooze, about 5 minutes.
Makes Serves 10-2 portion servings.
Serve with ranch dressing, Sweet chili sauce or preferred dipping sauce.
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