Oven: 350
15—20 Minutes
Filling:
1 1/2 lbs lean ground beef
1 bell pepper, chopped
1 red pepper, chopped
1 can mushroom soup
3 medium onions, chopped
6 garlic cloves, minced
2 eggs
Cream cheese biscuits:
1 1/2 c butter, softened
3 8 oz pkgs cream cheese, softened
3 c flour
1/2 t red peppers
Mix together butter and cheese. Gradually add the flour and pepper and mix together well roll out the dough and cut with the biscuit cutter. Brown the meat; add remaining ingredients except for the soup and eggs. Cook until done. Add the soup and raw eggs; mix well. Cool meat mixture; chill. Spoon 1 teaspoonful of meat mixture into each biscuit dough round. Fold dough over meat filling and seal with fork tines. Bake and 350°F degrees until biscuits are lightly browned, about 15 to 20 minutes. Pies maybe frozen on cookie sheets and stored in freezer bags until needed. Makes 60 little pies.