| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
All newly t, Appetizers, Poultry |
10 |
Servings |
INGREDIENTS
| 1 |
pk |
(10 oz.) buttermilk flaky biscuits |
| 2 |
cn |
(4 3/4 oz. each) chunky chicken spread |
| 1 |
pk |
(10 oz.) frozen broccoli spears, cooked as directed |
| 1 |
cn |
(11 oz.) cheddar cheese soup |
| 1/3 |
c |
Milk |
INSTRUCTIONS
Preheat oven to 375. On a floured surface, roll each biscuit into an oval
shape 4 by 3 inches. Spread a scant 2 tablespoons chunky chicken spread
over center of each biscuit. Arrange 2 broccoli spears on each biscuit so
that flower ends extend beyond edge of roll. Fold ends of dough over
broccoli so that they overlap; pinch to seal together. Place biscuits on
ungreased baking sheet and bake 15 minutes, until golden brown. Meanwhile,
in a small saucepan mix soup and milk. Heat to boiing; simmer 2 minutes,
stirring almost constantly. Serve sauce over biscuits. Makes 10 roll-ups.
Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #751 by
L979@aol.com on Aug 21, 1997
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