♥ PILLSBURY OVER STUFFED SALMON BISCUITS ♥
Ingredients
4 pouches of Chicken of the Sea Premium Wild-Caught Pink Salmon
8 oz container cream cheese
1/2 cup shredded mozzarella cheese
1 teaspoon minced garlic8 oz container cream cheese
1/2 cup shredded mozzarella cheese
1 teaspoon oregano
1 teaspoon parsley
1 teaspoon basil
1 teaspoon red pepper
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon Mrs. Dash Garlic & Herb
1/4 cup chopped onions
1/4 cup chopped celery
1/4 cup chopped tomatoes
1 teaspoon Mrs. Dash Garlic & Herb
1/4 cup chopped onions
1/4 cup chopped celery
1/4 cup chopped tomatoes
2 cans (16.3 oz) Pillsbury® Grands!® biscuits
Directions
Directions
Pre-Heat oven 375°F
In large a mixing bowl, add all ingredients together well, set aside. Meanwhile, spray lightly baking sheet with nonstick cooking spray. Separate dough into 8 biscuits and pat each biscuit flat. Spoon 1-2 tbsp of filling into center of each biscuit and fold over. Bake at 375°F for 14 to 16 minutes or until deep golden brown. Enjoy!
In large a mixing bowl, add all ingredients together well, set aside. Meanwhile, spray lightly baking sheet with nonstick cooking spray. Separate dough into 8 biscuits and pat each biscuit flat. Spoon 1-2 tbsp of filling into center of each biscuit and fold over. Bake at 375°F for 14 to 16 minutes or until deep golden brown. Enjoy!
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