A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Mini-Biscuit Turkey Sandwiches
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- #78126
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 1/4 cups self-rising flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup firm butter or margarine, cut up
1/2 cup shredded Monterey jack cheese with jalapeno peppers
3/4 cup half-and-half or whipping cream
24 thin slices deli smoked turkey
1/2 cup creamy salsa dip
24 fresh cilantro sprigs
directions
Heat oven to 400 degrees F. Lightly spray large cookie sheet with cooking spray.
In medium bowl, mix flour, sugar and salt. Cut in butter and cheese, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in half-and-half.
On lightly floured surface, knead dough 4 or 5 times. Divide dough in half. Roll half of dough to about 1/2-inch thickness. Cut with floured 2-inch round cutter. Place on cookie sheet. Repeat with remaining dough.
Bake 20 to 25 minutes or until light golden brown. Remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
To serve, split biscuits. Spread cut sides of each biscuit with about 1 teaspoon creamy salsa dip. Place 2 turkey slices on bottom of each biscuit; top with cilantro sprig and biscuit top.
added by
blackmagic
nutrition data
108 calories, 6 grams fat, 11 grams carbohydrates, 4 grams protein per serving.
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