» Individual Chicken Pot Pies
Heat oven to 375°F
First, start with Bisquick baking mix, milk and eggs. Combine and start with a little less than a tablespoon in each greased muffin cup or use muffin liner
Next add your filling. Add about ¼ cup of the mixture to each cup.
Finally, top it off with one more tablespoon of the Bisquick® mixture.
Bake for 25-30 minutes then pop them out of the pan.
Preheat oven to 350 degrees. Brown ground beef in skillet. Add in taco seasoning. Drain if needed. Spray baking sheet with non stick cooking spray. Lay one tortilla on sheet. Spread with beans, then, with meat. Cover with second tortilla. Bake for 10 minutes. Remove from oven. Spread top tortilla with salsa, then, top with cheese and desired toppings. Bake an additional 5-10 minutes or until cheese is melted completely. Cool slightly before cutting.
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Note; Might want to pinch ends to keep cheese inside.
3 cans Pillsbury Buttermilk Biscuits (10 ct)
60 pepperoni slices (2 per biscuit)
Block of cheese (Colby/Monterrey Jack or Cheese Stick)
1 beaten egg
1 jar pizza sauce
Slice cheese into approx. 28 squares (or if using cheese stix, cut in 3rds). Flatten each biscuit and stack pepperoni and cheese on top. Gather edges of biscuit and secure on top of ‘roll’. Line rolls in greased 9x13 pan. Brush with beaten egg. Sprinkle with Parmesan cheese, Italian seasoning & garlic powder. Bake at 425°F for 18-20 minutes. Serve with warm pizza sauce for dipping.