10 to 12 minutes
1 container (16 oz) HEB shredded chicken with BBQ sauce
1/2 cup sour cream (regular, light or fat free)
1/2 cup chopped onion (optional)
1 egg yolk
1 can (8 count) jumbo biscuits
Heat oven to 375 degrees.
Spray a large baking sheet with non-stick cooking spray and set aside.
In a large bowl, combine shredded chicken, sour cream and onion; set aside.
In a small bowl, combine egg yolk and 1 tablespoon water; set aside.
On a lightly floured surface, roll out biscuits to 7-inch circles.
Place a heaping 1/4 cup of BBQ mixture on one side of each biscuit round.
Moisten edges of biscuit round with water.
Fold each biscuit in half and press edges together to completely enclose the BBQ mixture.
Use a fork to seal the edges.
Place turnovers on prepared baking sheet and brush with egg yolk mixture.
Bake for 10-12 minutes or until golden brown.
Remove from oven and serve hot.
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