FLAKY APPLE FOLDOVERS
1 (10 ounce) can Hungry Jack Refrigerated Flaky Biscuit dough
2/3 cup sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/4 cups chopped, peeled apples
1/4 cup margarine or butter, melted
Heat oven to 375 degrees F.
Separate dough into 10 biscuits. Press or roll each to a 4-inch circle.
In small bowl combine sugar, cinnamon and nutmeg.
Spoon about 2 tablespoons apple onto center of each flattened biscuit. Spoon 1 teaspoon sugar mixture over apples. Fold dough in half over filling; press edges with fork to seal.
Dip both sides of each in margarine, then in remaining sugar mixture. Place in ungreased 15x10-inch jelly roll pan or 13x9-inch pan.
Bake at 375 degrees F for 15 to 20 minutes or until golden brown Remove from pan to cool Serve warm or cool.
Makes 10 turnovers
From: Recipelink.com
Source: Recipe booklet: Summertime Favorite Recipes, Pillsbury Classic Cookbooks No. 9, 1981
1 (10 ounce) can Hungry Jack Refrigerated Flaky Biscuit dough
2/3 cup sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/4 cups chopped, peeled apples
1/4 cup margarine or butter, melted
Heat oven to 375 degrees F.
Separate dough into 10 biscuits. Press or roll each to a 4-inch circle.
In small bowl combine sugar, cinnamon and nutmeg.
Spoon about 2 tablespoons apple onto center of each flattened biscuit. Spoon 1 teaspoon sugar mixture over apples. Fold dough in half over filling; press edges with fork to seal.
Dip both sides of each in margarine, then in remaining sugar mixture. Place in ungreased 15x10-inch jelly roll pan or 13x9-inch pan.
Bake at 375 degrees F for 15 to 20 minutes or until golden brown Remove from pan to cool Serve warm or cool.
Makes 10 turnovers
From: Recipelink.com
Source: Recipe booklet: Summertime Favorite Recipes, Pillsbury Classic Cookbooks No. 9, 1981
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