Today's recipe comes from Cheryl Wegener of Williamsburg. She said she acquired her recipe for Ham/Broccoli Biscuits To Go years ago, starting with a "Chicken To Go" recipe on an ad for Pillsbury Grands.
"I substituted two cups of ham for the chicken and one cup broccoli for the can of mushrooms in the original recipe," she writes. "Both the 'Ham/Broccoli Biscuits to Go' and the 'Chicken to Go' biscuits are delicious and favorites of our family."
Ham/Broccoli Biscuits To Go
2 T. butter
2 T. flour
1/4 t. salt
Dash of pepper
1/2 c. milk
1 1/4 c. (5 oz.) shredded cheddar cheese
1 c. cooked and drained chopped broccoli
2 c. cubed ham
1 (1 lb. 3 oz.) can Pillsbury Grands
3 c. corn flakes, crushed
1 egg, slightly beaten
Heat oven to 375˚. In medium saucepan, melt butter; stir in flour, salt and pepper until well blended. Add milk. Cook about one minute until thickened, stirring occasionally. Stir in ham, cheese and broccoli; set aside.
Separate biscuit dough into eight biscuits. Roll or pat each into a five-inch circle. Place about 1/3 c. ham mixture on each biscuit circle. Wrap dough around ham mixture, pressing edges to seal. Dip rolls in egg, then coat with crushed corn flakes. Place on ungreased cookie sheet. Bake at 375˚ for 20 to 25 minutes until golden brown. Eat like you would a sandwich.
We'll send a Record-Eagle "We've got you covered" apron to readers whose recipes are printed here as a Recipe of the Week. If you have a recipe that friends and relatives rave over and ask for, please send it, along with your name, mailing address, phone number and some details on where you got the recipe to: Recipe of the Week, Record-Eagle, P.O. Box 632, Traverse City, MI 49685; fax (231) 946-8632; email kgibbons@record-eagle.
Print this story
E-mail this story
