2 green onions, thinly sliced
¾ cup chopped fresh mushroom
4 oz low-fat cream cheese, softened
2 Tbsp fresh basil leaves, cut into thin ribbons
1 Tbsp prepared (purchased) pepperoncini & Feta sandwich spread
⅓ cup artichoke heart quarters (canned in brine), well drained and chopped
4 crisply cooked bacon, crumbled
¾ lb (about 2 cups) deli roast beef, diced (or leftover roast beef)
⅔ cup shredded mild Cheddar cheese
1 can (8 count) jumbo flaky refrigerated biscuits
1 egg, beaten
1 ½ tsp grated Parmesan cheese (optional)
In a small skillet, heat olive oil. Add green onions and mushrooms. Cook over medium heat, stirring several times, for 2 minutes. Remove from heat. Cool slightly. In a medium-size bowl, beat cream cheese until very soft. Add basil, sandwich spread and artichoke hearts,green onions and mushrooms. Beat to blend well. Fold in bacon, roast beef and Cheddar thoroughly.
Divide mixture into 8 equal portions. Spray a baking sheet with a non-stick cooking spray. Preheat oven to 375°F. Open biscuits and flatten each biscuit on a clean, flat surface to a 5-inch circle of dough. Place one portion beef mixture in center of dough. Fold dough in half, over filling, to opposite side of dough. Pinch all open edges to seal and place on prepared baking sheet, about 2 inches apart.
Brush tops of pastry with egg, sprinkle with parmesan, if used. Place in oven and bake for 14 to 16 minutes.