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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 32 |
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Directions: Preheat oven to 350F
Mushroom mixture: sesame seeds
(mushroom - garlic)
Saute garlic and mushrooms with herbs until browned. Add goat cheese. Mix
thoroughly.
Corn mixture: dried cilantro
(corn-manchego)
Saute onions until cooked half way. Add peppers and corn. Saute until all
vegetables are cooked. Add cilantro, chipotle and manchege. Mix
thoroughly.
Carmelized onion mixture: poppy seeds
(onion- gorgonzola)
Saute onions until carmelized. Add chopped thyme and gorgonzola. Mix
thoroughly.
Dip biscuit dough in flour to coat both sides. Roll out circles. Place
filling in center. Close dough together to make a 1/2 moon shape. Crimp
edges on both sides with a fork. Brush with egg wash and sprinkle with
seeds, etc.
Bake for 10-15 minutes, just until golden brown.
Reheat in 350F oven for 5-10 minutes after cooked.
Contributor: jenn
Ingredients:
3 Cup(s) mushrooms; sliced
1 Tablespoon(s) thyme
1/2 rosemary; chopped
-1 large goat cheese; crumbled
4 leaves mint leaves; minced
1 clove garlic
3 ears corn; stripped
1/2 Cup(s) onion; minced
1/3 green pepper; minced
2/3 red pepper; minced
1/16 Cup(s) cilantro (fresh); chopped
1/2 jalapeno peppers; minced
1 Dash(s) chipotle chile sauce
4 Ounce(s) manchego cheese; shredded
1 1/2 onion; half jullienned
3 Teaspoon(s) thyme; chopped
1/4 Cup(s) gorgonzola; crumbled
1 Package(s) pillsbury biscuit dough; 4 small cans in 1 pkg |
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