101 Things® to Do with Canned Biscuits

If your idea of heaven is a golden, flaky, piping-hot biscuit right out of the oven and slathered with butter and jam, wait until you try these delicious culinary creations! From the author of the best-selling, Food Network and Today Show-featured 101 Things to Do with Ramen Noodles comes 101 Things to Do with Canned Biscuits. Here Patrick takes plain-old canned biscuits and turns them into tummy-grumbling breakfast egg stratas and bakes, Turkey Cheese Pockets and BBQ Beef Cups for lunch, and dinners of meat pies and Chicken and Dumplings. Sides and appetizers such as Turkey Empanadas, Fruit Pin Wheels, and Cheese Balls, make perfect companions for parties and sports-day treats, and don't forget the desserts of Sweet Potato Bread Pudding, Praline Meltaways, Strawberry Cream Cheese Biscuits and more! Is your mouth watering yet?

Toni Patrick, the culinary creative behind 101 Things To Do With Ramen Noodles and 101 Things To Do With Mac and Cheese, has created yet another masterpiece that makes quick work of canned biscuits. Toni has been featured on the Food Network's show Unwrapped and was once named Irreverent Person of the Year by Irreverent Magazine. She lives in Walden, Colorado.

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101 Things To Do With Canned Biscuits

Cheese, chicken, beef, spices, and sweets-make common biscuits into delicious treats. Zucchini and Cheese Roll-Ups Chicken with Biscuit Stuffing Tex-Mex Sandwiches Jalapeno Puffers Blueberry Monkey Bread And more!

ABOUT THE AUTHOR
Toni Patrick is also the author of 101 Things to Do with Ramen Noodles, 101 Things to Do with Mac & Cheese, and 101 Things to Do with Canned Biscuits. She lives in Colorado.

EXCERPT. REPRINTED BY PERMISSION. ALL RIGHTS RESERVED.
Turkey Empanadas

1 pound ground turkey

1 large onion, diced

1 can (8 ounces) tomato sauce

4 teaspoons Cajun seasoning mix

salt and pepper

1/2 cup grated Monterey Jack cheese

3 cans (7 ounce each) biscuits

1 egg, beaten oil, for deep frying

Saute turkey in large frying pan over medium heat until brown, breaking up meat with fork, about 5 minutes. Using slotted spoon, transfer turkey to small bowl. Add onion to drippings in frying pan and saute until light brown, about 7 minutes. Return turkey and any juices to frying pan. Add tomato sauce and Cajun seasoning; simmer until mixture is almost dry, stirring occasionally, about 8 minutes. Season with salt and pepper. Cool completely. Mix in cheese.

Flatten each biscuit into a 4-inch round. Place 1 tablespoon filling on round. Brush half of dough edge with egg. Fold dough over filling to create half circle and seal edges by pressing with tines of fork. Set empanada on baking sheet and cover with damp paper towel. Repeat with remaining biscuits and filling.

Pour oil to depth of 1/2 inch into heavy large frying pan. Heat oil over medium-high heat to 350 degrees. Fry empanadas in batches until golden brown, about 2 minutes per side. Transfer to a plate covered with paper towels. Serve warm or at room temperature. Makes 30 empanadas.

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